- Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit.
- Verifies that quality of food, beverages and waiting service are as required and that kitchen and dining areas are kept clean in compliance with statutory requirements.
- Purchases or directs the purchasing of supplies and arranges for preparation of accounts.
- Decides on range and quality of meals and beverages to be provided or discusses customer’s requirements for special occasions.
- Plans catering or bar services and supervises staff.