-To Supervise Employees engaged in serving food.
-To Maintain Cleanliness in food service area and equipment’s
-Train Workers in performance of duties
-Assign and coordinate work of employees to promote efficiency of operations
-Supervising serving of meal
-Inspecting kitchen and dining areas and kitchen utensils and equipment’s to ensure Sanitary standards are met
-Keep records such as amount and cost of meals served and hours worked by employees.
-Requisition and inspect foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.
-Prepare work schedules and evaluate work performance of employees.
– May direct preparation of foods and beverages.
May interview, select or hire new employees.