Plans catering or bar services and supervises staff; decides on range and
quality of meals and beverages to be provided or discusses customer’s
requirements for special occasions; arranges food tastings with potential
customers; purchases or directs the purchasing of supplies and arranges
for the preparation of accounts; verify that quality of food, beverages,
and waiting service is as required and that kitchen and dining areas are
kept clean in compliance with statutory requirements;
checks that supplies are properly used and accounted for to prevent
wastage and loss and to keep within budget limit