Oversaw all kitchen operations, including food preparation, recipe development, and catering. Maintained a high level of sanitation and organization.
Oversaw daily operations, responsible for food and labor cost, labor management, food production, customer service, expediting, recipe development, and sales.
Managed food cost, labor cost, inventory, and implementation of standard operating procedures, training and development of staff and associate satisfaction, and planning and executing special events and events.
Assisted in menu planning, recipe development, and food production for the restaurant. Managed all aspects of the opening of the new location, including the implementation of a comprehensive purchasing of all food and supplies.
Oversee and assist in the preparation and production of all meals for banquets, weddings, and parties. (i.
Work with sales team to develop budgets and execute plans for future planning and food cost analysis. Create and maintain a safe and sanitary work environment for all staff.