Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Forecast staff, equipment, and supply requirements, based on a master menu.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Record production, operational, and personnel data on specified forms.
Develop equipment maintenance schedules and arrange for repairs.
Evaluate new products for usefulness and suitability.