Roles & Responsibilities

Team Leadership & Development

• Recruit, train, schedule, and supervise front-of-house and kitchen staff.
• Establish clear performance expectations, provide mentorship and address employee concerns to foster a positive and productive work environment.

Operational Management

• Oversee daily Kitchen operations to ensure smooth service flow, exceptional food quality, and outstanding guest experiences.

Financial Management

• Assist in budget planning and financial oversight by monitoring expenses, controlling costs, and identifying opportunities to maximize profitability.

Menu Development & Profitability

• Collaborate with chefs on menu planning, pricing strategies, and cost analysis to balance customer satisfaction with business objectives.
• Recommend adjustments to improve revenue and profitability.

Inventory &...