The role of a Culinary Operations Manager involves overseeing all aspects of a restaurant's kitchen, including menu planning, inventory management, and staff supervision.
Key responsibilities include:
* Designing and implementing menus in collaboration with the Executive Chef
* Providing recipe development, training, and experience to kitchen staff
* Ensuring food safety and quality through adherence to HACCP guidelines
* Maintaining excellent customer service at all times
* Coordinating with other departments on menu implementation and inventory management
* Scheduling labor and assigning tasks for efficient use of equipment and personnel