charge of all food purchasing and inventory of this large restaurant serving full line sushi seafood steaks and pasta. With 650 seats and ten million in food and beverage. Solely responsible of scheduling of 4 sous chefs 30 cooks 15 stewards and 2 receiving agents. Based on up coming special events. As well as culinary operations of Detroit Southfield and St. Clair Shores restaurants with 16 million in food and beverage revenue

Highlights:

• Chef
• Payroll
• Audit
• Retail
• Scheduling
• Purchasing
• Inventory
• English Language
• Summit
• hotels
• restaurant
• hospitality
• resort
• resorts
• restaurant manager
• manager
• cook
• luxury