• Provide supervision and on-going training to all assigned staff in a manner which establishes and maintains high staff morale
• Supervise and check regularly of food materials and ingredients according to orders from catering customers
• Establish and implement weekly work schedules and procedures
• Place food orders, maintain accurate and timely inventories and provide daily reports related to cost control
• Maintain and submit records of inventory, sales, cleaning, repairs and wastage
• Train staff in job duties, sanitation and safety procedures
• Conduct weekly sanitation inspections and ensure that food and service meet quality control standards and food safety
• Ensures that equipment and safe and healthy work conditions are maintained in their assigned area
• May assist with planning and executing special assignments/projects and any required follow-up
