-Ensured responsibility for the quality and quantity of food served.-Adheres to all sanitary regulations governing handling and serving of food.-Oversees that meals are prepared and served on schedule.-Investigates trends and developments in Dining Services practices and techniques and evaluated their adaptability to dining services program.-Develops,revises and adapts work techniques and methods for more efficient operation of unit and for training employees.-Prepares and serves food in accordance with national standards, administrative policies and within budget allowances.-Maintains accurate records and reports in accordance with Artis Policy.-Reviews and evaluates the work performance of the Dining Services personnel as well as counsels/disciplines staff according to established company personnel policy.-Plans and posts staff work schedules at least one week in advance, calculated in FTE and strictly complying with the labor budget.-Establishes a procedure to assure that all invoices are coded and receiving reports completed on a daily basis.

-§ Food preparation for banquet events § Prepared/created tasting menus for special events§ Organized kitchen in accordance to safety and health guidelines § Resolved customer complaints regarding food production § Directed and trained new staff in agreement with company standards.