Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing)....Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the ...