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Job Description
- Planning menus in consultation with Chefs
- Planning and organizing special functions
- Arranging the purchasing and pricing of goods according to budget
- Maintaining records of stock levels and financial transactions
- Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
- Conferring with customers to assess their satisfaction with meals and service
- Selecting, training and supervising waiting and kitchen staff
- May take reservations, greet guests and assist in taking orders
