Sheila Hunter

• Overseeing the entire restaurant from the hire to the termination of employees, building sales, schedules, labor management, organizing a great team, customer service management, running food cost and making sure all requirements were met as far as food safety

Oversee the overall aspects of a four venu restaurant

• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule staff hours and assign duties.

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Coordinate and supervise work of kitchen staff.
• Plan and price menu items.