Responsibilities

Maintaining knowledge and ensuring compliance with departmental policies and standard service procedures.

Supervising efficient upkeep of tools through proper usage of equipment and devices.

Analyzing all guest requirements and preparing plans to resolve customer care related issues and satisfy guests.

Creating menus.

Overseeing food and beverage inventories.

Managing cooking staff.

Monitoring employee morale and conducting annual appraisals.

Overseeing collection and submissions of payroll related items and leave forms to the Human Resources.