Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
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Stock & Inventory: Rotating ingredients using the FIFO (First-In, First-Out) method, restocking supplies, and disposing of expired items.
Safety & Sanitation: Complying strictly with food hygiene regulations (such as HACCP standards) to prevent cross-contamination and ensure workplace safety.