- – 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.
- – Lead daily plant operations, ensuring safety, quality, and efficiency standards.
- – Drive continuous improvement initiatives using Lean Manufacturing principles.
- – Manage budgets and operational costs while enhancing productivity and performance.
- – Develop and execute supply chain strategies to meet production and service goals.
- – Manage procurement, warehousing, inventory control, and transportation functions.
- – Lead and coach supply chain teams to foster accountability and continuous improvement.