- Supervise opening, operating, and closing procedures
- Supervise the preparation and maintenance of mise-en-place for the side station.
- Efficiently input orders into the Point-of-Sale system.
- Supervise the implementation of plans to improve and standardize all aspects of operations.
- Delegate duties and responsibilities to servers and captains.
- Ensure that all staff adhere to company procedures.
- Supervise the implementation of plans to improve and standardize all aspects of operations.
- Train new team members in collaboration with the Restaurant Manager.
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