ā¢ Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
ā¢ Schedules events, programs, and activities, as well as the work of others.
ā¢ Monitors the inflow of ordered materials and the maintenance of current materials.
ā¢ Conducts china, glass and silver inventories.
ā¢ Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
ā¢ Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
ā¢ Investigates reports and follows-up on employee accidents.
ā¢ Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
ā¢ Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
ā¢ Enforces proper cleaning routines for serviceware, equipment, floors, etc.
ā¢ Enforces proper use and cleaning of all dish room machinery.
ā¢ Ensures all food holding and transport equipment is in working order.
ā¢ Ensures compliance with all applicable laws and regulations.
ā¢ Ensures compliance with food handling and sanitation standards.
ā¢ Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.