Management Program is designed to equip aspiring leaders with the skills and knowledge needed to excel in the dynamic world of restaurant operations.

Responsibilities include managing staff, optimizing service and kitchen performance, controlling inventory, and upholding high standards of quality and hygieneThe GM also develops and implements strategies to drive business growth, enhances customer satisfaction, and handles administrative tasks such as budgeting and scheduling.

Contributed to a positive work culture by actively participating in team meetings and sharing ideas for improvement.Upheld company reputation for punctuality through diligent work habits that minimized delays caused by slow or disorganized ramp operations.

The Line Cook is responsible for preparing and cooking food according to the restaurant's recipes and standardsThis role requires a keen attention to detail, a commitment to maintaining high food quality, and the ability to work efficiently in a fast-paced kitchen environment