• Analyses customer feedback on food quality and serving timings.
• Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.Controls payroll cost and over staffing
• Meets customers whenever possible.
• Practices maximum flexibility and creativity when dealing with special customers.
• Monitors food preparation, presentation and timing in accordance with standard recipes.
• Monitors Captains orders.
• Controls the food dispense area during meal periods.
• Assists in food preparation as needed or as required.
• Minimizes spoilage, waste and over production.
• Controls payroll cost and over staffing
• Prepares Market List for the Section
• Oversees the preparation of mis-en-place.
• Checks par stock of cooking supplies and equipment.
  

Please refer to job description.