Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
March 02, 2021
Follows all guidelines and regulations pertaining to efficient and sanitary food.
April 17, 2021
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
April 23, 2021
Training and development of all staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation.
May 03, 2021
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed banquet.
June 08, 2021
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
June 13, 2021
Manages and mentors staff, including hiring, performance managment, scheduling,issues of discipline and ongoing training/education of all employees.
June 28, 2021