Monitor practices to ensure that employees follow standards and regulations. 

Check the quality of raw or cooked food products to ensure that standards are met. 

Check and maintain proper food holding and refrigeration temperature control points. 

Estimate amounts and costs of required supplies, such as food and ingredients. 

Control food/beverage cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.  

Work with general managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.  

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.  

Inspect supplies, equipment, or work areas to ensure conformance to established standards. 

Order or requisition food/beverage, equipment, or other supplies needed to ensure efficient operation. 

Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. 

Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 

Determine production schedules and staff requirements necessary to ensure timely delivery of services. 

Check the quantity and quality of received products.   

Coordinate planning, budgeting, or purchasing with GM for all the food/beverage operations. 

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.  

Meet with sales representatives to negotiate prices or order supplies. 

Make employment and termination recommendations including recruiting, interviewing, hiring, evaluating, and disciplining kitchen/bar personnel as appropriate.  

Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. 

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. 

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. 

Attend all scheduled employee meetings and offers suggestions for improvement. 

Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.