Acting General Manager
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.