- – 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.
- – 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.
- – Inspects accounts to ensure compliance with company and customer standards.
- – Supervises multiple locations, managing staff and maintaining operational quality.
- – Conducts regular customer visits to foster relationships and address concerns promptly.