Nui is a family friend dining restaurant, the perfect destination for a magnificent experience The Nui Restaurant is surrounded by lush gardens, rooftop seating on the terrace, sunset dinner specials, award-winning wine list. • Nui Restaurant specializes in Italian cuisine and provides our guests with 207 seats • Managed back of the house employees , making sure our AOS scores remain high • Designed and wrote the Seasonal menu, taking into consideration the location and type of cuisine • Responsible for all administrative aspects of Nui team members, including scheduling and documentation practices • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Ordering, purchasing, and quality control • Maximizing kitchen productivity and staff performance

• Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas banquets, room service, restaurants,• Develops and implements guidelines and control procedures for purchasing and receiving areas. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.