Summary
Coordinates food service activities of lodging and dinning facilities or at social functions. Estimates food and beverage costs and requisitions or purchases supplies. Confers with food preparation and other personnel to plan menus and related activities. Directs assignment of personnel. Investigates and resolves food quality and service complaints. Review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
Skills
Administration
Operate office equipment. Maintain accounts receivable and accounts payable records. Process receipt of shipments. Ensure proper accounting and receipt process of deliveries. Prepare reports and records. Investigate and resolve food quality and service complaints.
Safety
Conform to prescribed safety standards. Insure safe handling of shipments and deliveries and proper care of perishables. Practice good sanitation policies.
Logistics Support
Estimate food and beverage costs. Order supplies and materials. Order dining room furnishings, accoutrements, decorations, and seasonal decorations. Follow company policies and procedures. Order kitchen equipment and utensils.
Operations
Plan dining room use. Schedule events and banquets. Use reservation policy. Supervise wine and beverage selections. Supervise kitchen organization and coordination. Supervise food service personnel. Prepare employee work schedules. Prepare employee and food budgets. Use effective marketing and advertising, maintaining budget allowances. Practice employee relations policies.
