• Manage, coordinate, and schedule the activities of staff who prepare, portion, and serve food.
• Estimate and order ingredients and supplies required for meal preparation.
• Establish work schedules and procedures.
• Maintain records of stock, repairs, sales, and wastage.
• Train staff in job duties, sanitation, and safety procedures.
• Ensure that food and service meet quality control standards.
• May participate in selecting food service staff and the restaurant manager, and assist in developing policies, procedures, and budgets.
• Plan cafeteria menus and determine related food and labour costs