Direct, supervise and coordinate daily activities of the restaurant; Manage, train and recruit personnel; Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities; Standardize process in the kitchen and service area; Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable; Manage inventories of food supplies and other consumables; Maintain food and equipment inventories, and keep inventory records; Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner; Manage Sales costs ; Ensure good practices and hygiene in the kitchen and any food preparation area; Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control; Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items; Establish and enforce nutritional standards for the establishment, based on accepted industry standards

Related experience accepted: Food Service Manager or in a managerial position in the food service industry