Control and analyse cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss.
Maintain adequate supply of chinaware, glassware, flatware and other service wares and specialty items by taking periodic inventories to determine their usage and making requisition for replacements of the items.
Maintain adequate supply of chinaware, glassware, flatware and other service wares and specialty items by taking periodic inventories to determine their usage and making requisition for replacements of the items.