The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, cheese cups, pan grippers, spatula, pizza, and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etc). Troubleshooting the profitability of each restaurant by monitoring daily, weekly, and period end sales and cost control figures, meets with Restaurant Managers each period to review profit and loss statements and sets goals for improvement.