The Commissary Lead supports the Banquet Department and provides general direction and supervision to the Commissary Runners
Essential Duties and Responsibilities:

• Reviews assigned Banquet Event Orders (BEO) to prepare tables for respective services.
  * Reviews Banquet Event Orders (BEO) and check BEO at beginning of each shift for last minute changes, special set-ups and event notes.
  * Verifies service set ups leaving commissary match BEO specifications.
  * Assigns runners to set up, distribute, replenish and break down services.
  * Ensures runners are completing work assignments including check their work and report any challenges to management.
  * Ensures proper set up, maintenance, and break down of services and work areas, inclusive of service corridors and that equipment and supplies are returned to appropriate locations.
  * Ensures proper preparation of rooms for service, including but not limited to, linens, risers, menu tags, menus, table placement, filling risers, heat lamps and rings, and correct supplies are on hand.
  * Ensures services are set and ready in accordance to Levy Standards and communicates challenges with management
  * Replenishes supplies and equipment throughout service.
  * Ensures reset and replenishment of rooms as necessary for next scheduled service.
  * Maintains cleanliness and organization of commissary, coffee room and storage areas, including deep cleaning.
  * Completes checks lists (Sanitation checklist, temp logs, etc) are complete throughout the shift.
  * Ensures commissary and refrigeration areas and equipment work properly; and timely communicates any malfunctions or need for repair to management.
  * Walks the halls and rooms at the end of services to ensure services are ready for next day or pushed back and broken down if finished.
  * Multi tasks with multiple rooms and services at the same time.
  * Communicates challenges and relevant information to management.
  * Performs equipment inventory as needed.
  * Delivers exceptional service.
  * Acts with a sense of urgency with respect to guest and event needs.