Plans catering or bar services and supervises and oversights staff along with, private parties, a la carte dining and other events.
decides on range and quality of meals and beverages to be provided, discusses customer requirements for special occasions.
Checking that diners are satisfied with their meal and service.
Handling service issues and customer complaints.
purchases or directs the purchasing of supplies and arranges for preparation of accounts.
verifies that quality of food, beverages and waiting service are as required and that 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 limit.
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