Managing daily front-of-house and back-of-house operations • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Ensuring that quality standards are maintained at all customer touch-points: food, service, ambience, overall experience • Organizing and supervising shifts and evaluating staff performance and providing feedback to improve productivity • Controlling operational costs and identify measures to cut waste • Give suggestions for optimization of the process to achieve faster delivery times • Training new and current employees on proper customer service practices • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Ensuring that our customers leave the restaurant satisfied, no matter what • Handle customer complaints in a professional and honest manner • Ensuring compliance with sanitation and safety regulations