Work with Events to ensure all beverages are costed effectively and inventory is accurately recorded. Service Staff Training – Create, implement and oversee training programs to ensure high standards of quality for service staff. Scheduling – Effectively schedule service staff work hours for lunch, dinner, and bar service as well as Hosted Events requiring front of house staff. Dining Room Safety – Ensure safe work environment for all service staff as well as all restaurant patrons by following all safety requirements regarding food, beverage and facilities. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required by this position.
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