Food Service Manager/Cook

• Estimates food and beverage costs and requisitions or purchases supplies.
• Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Inspects food and food preparation to maintain quality standards and sanitation regulations
• Investigates and resolves food quality and service complaints.
• Monitors compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitors budgets and payroll records, and reviews financial transactions to ensure that expenditures are authorized and budgeted.
• Maintains food and equipment inventories, and keeps inventory records.
• Schedules staff hours and assigns duties.
• Establishes standards for personnel performance and customer service.

*The company reserves the right to add or change duties at any time.

Experience: 2-3 years’ experience in restaurant management