Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
September 15, 2022
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.
November 18, 2022
Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions.
December 07, 2022
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
December 20, 2022
Follows all guidelines and regulations pertaining to efficient and sanitary food.
March 01, 2023
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed banquet.
May 15, 2023
Manages and mentors staff, including hiring, performance managment, scheduling,issues of discipline and ongoing training/education of all employees.
May 21, 2023
