p>People: • Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff • Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
Financial:
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs • Responsible for inventory management • Submit financial reporting to the corporate office.