Supervise and coordinate the kitchen and dining room for the food preparation and production operations. Maintain the cleanliness and sanitation of the restaurant, including the maintenance of the equipment, and the implementation of the proper training.
Maintained inventory levels, including ordering, storage, and maintenance of products, and organized restaurant activities to increase sales, and to ensure quality control.
Organized and executed food shows, including Chef, kitchen, and banquet staff, and assisted in recruiting and training new sales associates.
Assisted with the development of the kitchen and merchandising plans for the store. Managed the daily operations of the restaurant, including planning, budgets, and promotion of products.
Developed and maintained a loyal customer base by recruiting, training, and developing a team of food prep and kitchen staff.
Cleaned and organized the restaurant, including the checkout desk and displays. Served as the main point of contact for all sales leads and coordinated the management of all staff members.