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Decides on range and quality of meals and beverages tobe provided.
Verifies that quality of food, beverages and waiting service is as required, that kitchen is keptclean and appropriate hygiene standards are maintained in compliance with statutory requirements.
Organisemarketing activities, such as promotional events and discount schemes.
Prepare reports at the end of theshift/week, including staff control, food control and sales. Plans and arranges food preparation incollaboration with other staff and organises the provision of waiting or counter staff.
Dealing with customerqueries and complaints.
Checks that supplies are properly used and accounted for to prevent wastage and lossand to keep within budget limit.
Determines staffing, financial, material and other short- and long-term
requirements.
Overseeing pricing and stock control.
Ensuring compliance with health and safety legislation.
Preparing promotional materials and displays.