• Plans catering or bar services and supervises staff.
• Decides on the range and quality of meals and beverages to be provided or discusses customer’s requirements for special events or occasions.
• Purchases or directs the purchasing of supplies and arranges for the preparation of accounts.
• Verifies that the quality of food, beverages, and waiting service meets requirements and ensures kitchen and dining areas are kept clean in compliance with statutory requirements.
• Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limits