- – 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 and manage recreation programs, ensuring safety and member satisfaction.
- – Develop and implement operational procedures, budgets, and staffing plans.
- – Foster a culture of accountability, coaching staff, and enhancing team performance.
- – Manage complex calendars and schedules for the CEO and executive team.
- – Coordinate cross-functional projects and track progress on strategic initiatives.
- – Facilitate communication between executives and departmental leaders effectively.