Designing and updating menus based on seasonality, trends, and customer preferences. Ensuring the menu is cost-effective and diverse. Leading and managing kitchen staff (line cooks, sous-chefs, etc.). Delegating tasks and ensuring smooth kitchen operations Enforcing sanitation and food safety regulations. Maintaining a clean and safe kitchen environment.
Oversee daily office operations to ensure smooth and efficient workflow. Manage office budgets, supplies, and procurement of equipment. Supervise administrative staff and delegate tasks as needed. Maintain and improve office procedures, ensuring compliance with company policies and regulations. Handle internal and external correspondence and coordinate meeting schedules. Support HR functions including recruitment, onboarding, and staff training. Act as a liaison between internal departments and external stakeholders to support business needs.