Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).Investigates reports and follows-up on employee accidents.Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.Conducts china, glass and silver inventories.Monitors the inflow of ordered materials and the maintenance of current materials.Schedules events, programs, and activities, as well as the work of others.Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.

Orders and manages necessary supplies.

2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major 2 years experience in the procurement, food and beverage, culinary, or related professional area.High school diploma or GED 4 years experience in the procurement, food and beverage, culinary, or related professional area.Strives to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Manages the daily kitchen utility operations and staff.

Major chief steward