- – Manage daily kitchen operations, ensuring quality and efficiency in food prep.
- – Supervise culinary staff, prioritizing tasks and maintaining high performance standards.
- – Monitor inventory and food costs, implementing FIFO principles for optimal usage.
- – Develop detailed project plans, including timelines, resource allocation, and risks.
- – Manage project budgets, track expenses, and identify cost-saving opportunities.
- – Lead cross-functional teams, ensuring effective communication and project goals.
- – Manage client accounts and serve as the primary contact for account matters.
- – Build trusted relationships with stakeholders to understand business goals and needs.
- – Collaborate with teams to recommend IT solutions and prepare tailored proposals.