Supervise daily front-of-house (FOH) operations, ensuring that dining areas, buffet lines, and VIP rooms are set up according to institutional standards before service begins.
Conduct daily pre-shift briefings with waitstaff and casual laborers regarding menu changes, VIP attendance, grooming standards, and service assignments.
Actively manage the restaurant or banquet floor during peak hours, supporting the service team, coordinating food delivery timing with the kitchen, and ensuring high service standards.
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Supervise daily front-of-house (FOH) operations, ensuring that dining areas, buffet lines, and VIP rooms are set up according to institutional standards before service begins.
Conduct daily pre-shift briefings with waitstaff and casual laborers regarding menu changes, VIP attendance, grooming standards, and service assignments.
Actively manage the restaurant or banquet floor during peak hours, supporting the service team, coordinating food delivery timing with the kitchen, and ensuring high service standards.
...
Source, evaluate, and negotiate with food, beverage, and operating equipment vendors to secure competitive pricing and reliable supply lines.
Manage and audit inventory systems using First-In, First-Out (FIFO) methodologies to minimize ingredient wastage, control stock shrinkage, and optimize shelf-life.
Monitor and calculate daily/weekly food cost percentages, cross-referencing recipe costing against portion sizes to maintain target profit margins without compromising quality.
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