Teams at NEXDINE Hospitality

Lead and improve operational efficiency, revenue, margins, and client retention across multi-site hospitality programs. Oversee P&L, manage and coach operations teams, implement process changes, negotiate contracts, and maintain client relationships while ensuring operational excellence and staff development.

Supervise daily dining operations, ensure guest satisfaction, oversee food presentation and safety, assist with staffing, scheduling, inventory, event coordination, and basic financial recordkeeping. Train and supervise front- and back-of-house staff and support Chef/Manager in menu, production, and vendor tasks to maintain operational standards.

Manage and oversee front-of-house operations, staff scheduling and training, customer service and event coordination. Ensure food quality, safety, sanitation, inventory control, financial reporting, and client satisfaction for catering and dining services.