Supervisor
CurrentI expedite the kitchen, run the floor, and ensure the facility is safe for its occupants. I create 15+ different menus a week for mass press for the dining room, as well as reviewing the work of my peers. I provide guest service, I manage the labor of my department (and, at times, the entire restaurant), and I ensure quality control of food. I further provide on-site IT support, coordinating with a centralized IT department as needed. I support those around me as best I can. It's difficult to summarize "running a restaurant," but if you're curious, I'm happy to expand on any facet of what you've just read.