Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service
Adhere to restaurant standards and service levels to increase sales and minimize costs including food / beverage / supply / utility and labour costs
Responsible for ensuring that all financial (invoices / reporting) and personnel or payroll related administrative duties are completed accurately and on time in accordance with restaurant policies and procedures...
Station Setup & Mise en Place: Organize, chop, measure, and stock all necessary ingredients, sauces, and garnishes at your designated station before service begins.
Food Preparation & Cooking Executions: Cook and plate station-specific menu items to exact recipe specifications, quality standards, and portion controls under high-volume pressure.
Ticket Management & Coordination: Monitor kitchen display systems or order chits to time dish preparation accurately with other line cooks and expedite meals smoothly....