Supervise kitchen and floor activities, ensuring smooth coordination between service and culinary teams while upholding operational efficiency across all shifts.
Monitor food preparation, portioning, and presentation, ensuring all dishes meet the restaurant?s standards of authenticity, taste, and hygiene.
Lead, train, and schedule staff; conduct performance evaluations, resolve conflicts, and foster a collaborative work environment.
Handle emails, duty rosters, operational reporting, and inventory coordination while ensuring clear communication with management and suppliers.
