General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering
General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model
Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations
Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms
Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members
Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location
Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team
Strong attention to detail in all aspects of the business and day to day Culinary operations
Completion of any other duties as assigned by the Executive Chef