- – Supervises staff activities to ensure high productivity and exceptional service.
- – Allocates resources and supports team members to maintain front-of-house excellence.
- – Assists management in driving sales and providing end-of-shift performance feedback.
- – Produce menu items efficiently while adhering to company specifications.
- – Lead shifts, supporting senior leadership and managing budgetary goals.
- – Foster positive team morale through contests and support for team members.
- – Execute menu items and maintain quality control in a fast-paced kitchen.
- – Direct culinary operations, ensuring cleanliness and organization during shifts.
- – Train and develop team members while managing staffing and scheduling needs.