PT. Jaswita

Works with all food service departments, employees and managers to ensure quality in all dishes before bringing them out on the floor. The manager holds meetings before large events and delegates responsibilities to each department. The manager oversees food inventory, and may coordinate with kitchen staff to order more staples while the manager orders delicacies ordered by a client or group.Coordinate the timing of each course to correspond with the dining pace of the guests; the manager assists in the presentation of each course and helps banquet servers as needed.may work closely with the hotel's wine director (or sommelier) to pair wines with select meats and cheeses. Managers direct cleanup chores in dining areas and make sure kitchen employees wash tableware, kitchen utensils and equipment per company and government sanitation standards.