Reports to: Operation Manager/ Human Resource Manager

• Supervise and participate in dining area cleaning activities.
• Resolve customer complaints regarding food service.
• Train workers in food service, sanitation and safety procedures
• Observe and evaluate workers and work procedures to ensure quality standards
• Assign duties, responsibilities and workstation to employees in accordance with work requirements.
• Inspect supplies, equipment and work areas to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, smallware and liquor and report shortages to designated personnel