• Reports on a regular basis the cost of breakage. 

 • Conducts regular training sessions. 

 • Composes the weekly work schedule taking into account forecasted house, banquet and restaurant occupancies. 

 • Reviews on a daily basis function sheets, menus and banquets and checks that staffing equipment and supplies are adequate to meet needs. 

 • Conducts inventories on a regular basis in order to establish requirements for budget. 

 • Conducts regular communication meetings in his/her department. 

 • Makes sure that all restaurant, bars, banqueting and kitchen outlets are supplied with the necessary equipment. 

 • Makes sure that flow and supply of operating equipment meets bar, banqueting and restaurant requirements. 

 • Controls the preparation of individual mise-en-place for all banquet functions in consultation with the Banquet Headwaiter. 

 • Controls cleanliness of equipment. 

 • Is responsible for cleaning of all copper, silver and stainless steel. 

 • Is fully aware of the HACCP procedures and makes sure his/her Team Members are fully aware of this and controls the hygiene standard of subordinates and is responsible for health safety regulations. 

 • Has complete knowledge of sanitation tour through the various departments and enforces actions where needed. 

 • Perform any duties and tasks entrusted to you by InterContinental Mauritius within the framework of your band category, according to your skill and competencies.