- – Lead daily restaurant operations, ensuring quality service and efficient workflows.
- – Supervise staffing, training, scheduling, and performance management for all teams.
- – Monitor financials, inventory, and compliance with food safety and workplace standards.
- – Manage and review compilation and tax filings, ensuring compliance and quality.
- – Build strong client relationships by providing proactive and responsive service.
- – Mentor and develop team members, offering technical guidance and performance feedback.
- – Develop annual event strategy and oversee execution of diverse events.
- – Manage event logistics, including venues, vendors, and on-site experiences.
- – Lead and mentor events team, ensuring alignment with budget and goals.