- – Model exceptional hospitality to enhance guest and team member experiences.
- – Communicate effectively with guests to ensure high satisfaction and loyalty.
- – Oversee front-of-house operations, driving sales and developing team leaders.
- – Lead daily restaurant operations, ensuring exceptional service and sanitation.
- – Analyze banquet orders and coordinate setups, staffing, and menu execution.
- – Train and manage staff, maintaining inventory and compliance with safety standards.
- – 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.