• Supervise all culinary and stewarding areas to ensure proper preparation and presentation of food by chefs, cooks and pantry personnel

• Aid in staffing for all culinary areas with HR, and supervising all employees throughout these areas

• Maintain an adequate par supplies of all food items and non-food items used by department

• Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted

• Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly. If equipment needs repair, contact the appropriate party and follow through.

• Assure that only the quantities of items scheduled for use are requisitioned

• Follow all of the properties and Dolce Basking Ridge’s policies, standards and procedures and ensure department staff is as well

• Ensure all areas are working together to control utilization of product

• Responsible for opening and closing inventories in all culinary areas

• Responsible for the sanitation of all food preparation and storage areas and equipment

• Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner

• Constantly communication with Banquets and Planners to ensure accuracy and coordination of BEOs

• Responsible for ensuring costs are in line or lower than budgeted amounts

• Responsible for maintaining adequate training programs for kitchen and Stewarding personnel

• Ensure that each function is served on time

• Ensure that plates, equipment and utensils used are clean

• Ensure that requests and specifications on the function sheets are provided on a timely basis

• Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained

• Perform other related duties as requested by Management

• Practice safety standards and report any unsafe conditions to the appropriate source.

1. Carry out the policies and procedures of the Dolce Basking Ridge.

2. Maintain the highest degree of professionalism per standards of service.

3. Attend and conduct meetings as required.

4. Ensure effective solution oriented communication within department and with other operating departments.

5. Ensure that the liquor rules of the State of New Jersey and the Township of Basking Ridge and all beverage Service Policies of the Dolce Basking Ridge are strictly adhered. to.

6. Display and teach good professional service techniques and ensure same.

7. Training, evaluating and discipline of employees.

8. Ensure a clean, safe and orderly work area for employees and customers.

9. Understand completely and ensure that all cashier functions are correctly performed.

10. Complete F & B requisition daily and General Storeroom requisitions as needed for Cuisine and Watson’s and IRD.

11. Make sure all forms are fully stocked in IRD and at the hostess stand at all times.

12. Ensure that all IRD areas are maintained in a neat, clean and safe condition, including equipment.

13. Ensure that service and removal times are within the established guidelines for IRD.

14. Complete F & B inspection as scheduled.

15. Conduct a daily pre shift with staff at all meal periods.

16. Complete daily exception reports and turn into Accounting.

17. To fully understand all job descriptions of Cuisine and Coaster’s and IRD positions below Supervisor.

18. Tally incoming Cuisine, Coaster’s and IRD comment cards and compile and end of the month report on F & B comment cards.

19. Pick up a copy of the daily and make any changes pertaining to Cuisine, Coaster’s and IRD.

20. Help staff in Cuisine and Coaster’s and IRD as needed.

21. Ensuring appropriate number of comment cards are collected daily by servers and bartenders.

22. Ensure all staff is in complete uniform whenever in Cuisine or Coaster’s.

23. Ensure entire restaurant and lounge are clean. All daily Checklists have been competed [i.e. opening, closing and cleaning].

24. Ensure daily prompt collection of IRD trays in guest corridors for each shift. Retrieval of trays should be continuous.

25. Ensure all employees are recording broken items on the breakage sheet.

26. Full understanding of DBR Service Standard. Ability to perform these skills on a daily basis.

27. Any other duties as required by management to assist in the direction of the department.