- – Manage staff hiring, training, scheduling, and performance evaluations.
- – Oversee daily operations, ensuring smooth service and resolving customer issues.
- – Control inventory, budget, and expenses to maintain profitability and efficiency.
- – 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, mentor, and train staff, students, and volunteers in daily operations.
- – Oversee store functions, ensuring compliance, cleanliness, and exceptional service.
- – Manage inventory, pricing, and donation intake to maximize sales and stock levels.