•Oversee the daily activities of the restaurant•Supervise employees, ensuring a fast paced work flow•Analyze and generate reports•Resolve customer complaints and queries•Coordinate monetary functions of the restaurant•Monitor restaurant performance to provide excellent service

•Set up Station by bringing all food items and containers to the line•Prep Items for Service chopping vegetables to making sauces and butchering meat. Sometimes, I will be asked to prepare items for another station or special event.•During service I work in conjunction with cooks from the other stations to ensure that everything is finished at the same time. To be successful I focus on accuracy, presentation, cleanliness and timing.•Clean station after service, wrap all unused items and properly store them in the walk-in and lowboy refrigerators•Organize produce delivery, train a new cook and complete a nightly inventory

•Supervise the flow of food ensuring maximum quality of each dish•Ensure all stations and equipment are fully functioning and are efficiently operating for the complete satisfaction of customers•Handle all expediting and plate presentations while still able to run each station if required•Assist in the purchase of raw products and maintaining par levels