What You’ll Be Doing

• Leading talented people in a high volume, fast paced, casual dining restaurant, to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talented organization.
• Food Menu, feature and special development that align with inventory and area trends.
• Increase Kitchen team’s effectiveness through implementation of sound business practices processes and systems in high-volume arena.
• Develop cross functional collaboration between all restaurant outlets.
• Establishes & sustains key, cross functional, customer focused processes.
• Contributes to Radisson Hotel’s total effort, maintains professional and technical knowledge.
• Must be high energy. Must be driven by purpose, mission, values, and has a sense of urgency.
• Leading and supporting all facets of kitchen operations with an eye towards growth and success.
• Working with the Restaurant General Manager on implementing processes and standards through regular interaction with managers and staff. 
• Ensure proper sanitation
• Attention to detail and a team player
• Monitoring inventory and purchasing supplies/food from approved vendors