Banquet steward/stewardess vs kitchen assistant manager

Differences between banquet steward/stewardess and kitchen assistant manager duties and responsibilities

Banquet steward/stewardess example responsibilities.

• Manage department service standards, POS system, schedules and labor / beverage costs.
• Wash dishes, glasses, flatware, cooking tools, equipment, counters and tables.
• Assist the culinary staff with prep work.
• Assist other areas within the hotel such as, purchasing, and culinary.
• Supervise kitchen employees to ensure the cleanliness of equipment and proper storing of equipment.
• Prepare liquor requisitions and distribution to bars maintaining inventory controls.
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Kitchen assistant manager example responsibilities.

• Manage BOH equipment and physical plant elements - including introduction and training on new equipment
• Manage day to day culinary operations with exceptional food quality execution.
• Help implement a BOH training program focuse on product consistency, freshness, and quality awareness.
• Charge with the culinary development of each manager via corporate initiatives and personal interaction.
• Advance to increasingly responsible positions, culminating in management role with oversight for a full-service pizzeria.
• Start as dishwasher doubling as bus boy when need, later promote to cook as a result of high performance reviews.
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