AddressDescription
- Establish work schedules and procedures.
- Responsible for recruiting, hiring and training restaurant service staff and kitchen staff.
- Supervises, coordinates and schedules the activities of staff who prepare, portion and serve food.
- Estimate and order ingredients and supplies needed for meal preparation.
- Maintains records of inventory, maintenance, sales and losses.
- Trains employees in job duties, sanitation and safety procedures.
- Ensures food and service meets quality control standards.
- Plan menu content and determine associated food and labor costs.
