Responsibilities

• Maintain food quality and consistency on day to day basis;
• To train, provide direction, and evaluate staff. Advise the Food Services Manager or General Manager of areas necessitating discipline;
• Ensure an adequate inventory level is maintained and coordinate ordering as required;
• Ensure rules and regulations are followed by staff and patrons;
• To maintain housekeeping to ensure both areas are kept clean and professional; • To prepare the menu and specials as required and cost out all meal items to ensure proper margin is being maintained;
• Other duties and responsibilities as assigned by the Food Services Manager or General Manager.