Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables,desserts, or other foods. Plan and price menu items, orders supplies, and keep records andaccounts. Supervises and participate in cooking and baking and the preparation of foods.Writes weekly schedules according to business and projected goals for labor dollars orpercentages. Uses labor dollars and menu costing programs to price labor and food costpercentages. Must participate in checking of all purchased supplies for quality andaccount for each delivered item.

Lead the team , cooking all the items in the menu and daily special, making dessert ,responsible for the line to be sure all the staff serve our standard recipes and plate presentation. help with menu planning, inventory, and managing of supplies.

Pre-Opening training of all employees.Oversee a staff of 45 employee’s.Marketing and Grand opening advertising.Management of all promotional and ongoing staff training.Security and loss management.Enforcement of all S.O.P in every aspect of day to day operations.

.Day to Day operations / S.O.P Manager.All aspects of General Management.Oversee all General Accounting.Sole Marketing & Advertising responsibilities.Public Relations Director

.Day to Day operations / S.O.P Manager.Management of a 25 employee staff.Oversee all loss prevention.Cost cutting and employee retention