Supervisor
CurrentSupervise and participate in kitchen and dining area cleaning activities.Resolve customer complaints regarding food service.Train workers in food preparation, and in service, sanitation, and safety procedures.Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.Assign duties, responsibilities, and work stations to employees in accordance with work requirements.Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Record production, operational, and personnel data on specified forms.Develop equipment maintenance schedules and arrange for repairs.Perform various financial activities, such as cash handling, deposit preparation, and payroll.Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.Estimate ingredients and supplies required to prepare a recipe.Forecast staff, equipment, and supply requirementsCompile and balance cash receipts at the end of the day or shift.Perform food preparation and serving duties, such as carving meat, and preparing flambe dishes.Conduct meetings
