Culinary Manager
CurrentI oversee the day-to-day operations of the restaurant while specializing in kitchen operations. My responsibilities include (but are not limited to): - In charge of ~30 staff that report directly to me, as well as over 75 staff members in other departments.- Responsible for 4 weekly food orders worth ~$30K as well as managing inventory, par levels for products, and providing all the necessary tools for the kitchen to successfully perform its job.- Responsible for staff hiring, scheduling, monitoring, and development.- In charge of day-to-day business operations including financials, budgeting, trouble shooting and resource allocation.- Customer service: Interacting with guests, listening to their feedback, and managing their needs to ensure the best possible experience at our restaurant and their future business.
