Responsabilities
Supervise and participate in kitchen and dining area cleaning activities.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
