- – 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.
- – Perform general housekeeping and clean-up of mill waste and scrap material.
- – Assist mill operations personnel and communicate effectively about tasks.
- – Inspect workplace for safety hazards and comply with safety policies and procedures.
- – Produce menu items efficiently while adhering to company specifications.
- – Lead shifts, supporting senior leadership and managing budgetary goals.
- – Foster positive team morale and support colleagues during shifts.