ESSENTIAL RESPONSIBILITIES: · Meet with food production, dining room, bar, and banquet personnel to plan menus and related activities, plan special events, share information, etc. · Supervise cleaning and maintenance of equipment and arrange for repairs, contracts and other services. · Inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. · Knowledge of service and food and beverage, generally involving a minimum of three (3) years in front-of-the-house operations as a food server, host/hostess or dining room manager. Must have the stamina to work a minimum of 40 to 50 hours a week.
Create an account to see the full posting, access our search engine, and more.