· Works closely with F&B manager and the Sous Chef / Executive Chef and keep them informed of Food & Beverage issues that arise.
· Coordinates and monitors all phases of loss prevention in kitchen areas.
· Prepares and submits required reports in a timely manner
· Monitors quality of all food products and presentation
· Makes the Commis aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
· Responds to guest complaints in a timely manner
· Ensures compliance with SOP’s in all outlets