Scheduling and managing the kitchen and bar. Also, including but not limited to, opening and closing of the restaurant, and writing all menus.
Ordering supplies and equipment for the restaurant operations. I also manage the daily operation of the restaurant. Ensure that all food and beverage products are in line with the company standards.
Responsible for the daily operations of the restaurant, including but not limited to: ordering, scheduling, and maintaining a safe working environment.
Oversee all aspects of the restaurant including but not limited to: Food preparation, menu development, and menu development.
All aspects of the business including: booking, scheduling, and managing the daily operations. Also, I was responsible for the day to day operation of the company.
Oversee the daily operations of the restaurant, including but not limited to: Food preparation, food preparation, and catering.
Executive Sous Chef
Northwood High School
Responsible for writing and implementing all hiring procedures, including the production of the front of the house, the new hire orientation, and the training of new employees.
Coordinate with the food and beverage department to ensure proper ordering of food and supplies. Cleaning of the bar, including the beer, wine, and liquor.
O developed and implemented a new employee orientation program, which resulted in a 20% reduction in turnover. This was accomplished by creating a team environment that increased productivity and morale.
Maintain a safe working environment and ensure that all employees are trained in the proper use of the company. Conduct interviews, Hire, train, and develop staff.
The company was a top 5 in the company in the first year of the employee Award. The team won the best in the class.
Managed the food and beverage department, including the food and beverage departments, housekeeping, and C-suite.