Oversee daily restaurant operations, ensuring efficient service, quality control, and adherence to company standards.
Manage and train restaurant staff, including servers, kitchen staff, and hosts, to deliver exceptional customer service and maintain a positive work environment.
Develop and implement strategies to improve customer satisfaction, increase sales, and maximize profitability.
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Plan and execute daily menus for all food service operations, ensuring variety, nutritional balance, and adherence to budgetary guidelines.
Prepare high-quality dishes using a range of cooking techniques, from basic to advanced, meeting established standards for taste, presentation, and consistency.
Manage inventory of food supplies, ingredients, and equipment, including ordering, receiving, and proper storage to minimize waste and ensure freshness.
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