• Conduct operations and employee training
• Work with the boss to develop daily, holiday and themed menus.
• Monitor equipment for proper operation.
• Check employee work according to daily and weekly schedules.
• Listen to customer complaints and suggestions and resolve complaints.
• Implement suggestions within the scope of the position and resolve more complex issues.
• Participate in and/or contribute to programs, committees or projects designed to improve service quality and employee productivity.
• Maintain and manage kitchen expenses, food costs, inventory and staffing within budget.
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