- – Manage complex calendars and schedules for the CEO and executive team.
- – Coordinate cross-functional projects and track progress on strategic initiatives.
- – Facilitate communication between executives and departmental leaders effectively.
- – Oversee daily restaurant operations and coordinate staff scheduling.
- – Manage budgets, inventory, and pricing while ensuring compliance with regulations.
- – Recruit, train, and conduct performance reviews for restaurant staff.
- – Lead daily restaurant operations, ensuring exceptional service and sanitation.
- – Analyze banquet orders and coordinate setups, staffing, and menu execution.
- – Train and manage staff, maintaining inventory and compliance with safety standards.