Julie Pryor

Overseeing all aspects of daily operations,including food preparation, and facility maintenance. Hiring, training, and supervising employees, including scheduling ,performance management and development. Managing the restaurant's budget, controlling cost (food & labor) and maximizing profitability. Ensuring the restaurants complies with all relevant laws,regulations, and company policies. Ensuring proper inventory control and minimizing waste. Ensuring food safety procedures are followed to maintain high standards of quality and hygiene. Identifying and resolving operational issues, customer complaints and other challenges.

Responsible for overall operations of the store,including staffing, inventory control, budgeting the stores budget,ordering and cash control.

• Led team in achieving operational efficiency through effective workflow management.
• Coordinated scheduling and task assignments to optimize resource utilization across departments.