responsible for all of the business operations of the dining establishment. Duties That includes interviewing, hiring, training, scheduling and managing employees, and overseeing inventory, including food and beverages, supplies and restaurant equipment. I'm also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. Create new menus as needed so that they remain effective for the purposes for the restaurant or other establishments.

Essentially, responsible for planning and directing food preparation in a kitchen. This involved a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Also needed to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular roles.

Former Order of the Eagles