u/Espeonfever

As the title states I am moving into my first Exec Chef role for the fine-dining restaurant where I am currently the Banquet Manager. I have been in the BM role for 2+ years, and previously spent time as an Exec Sous & Sous for the same restaurant. What advice do you have for me? How will this role differ from the Sous chef roles I previously maintained? What resources can I use to advance my skillset & management knowledge? Any positive encouragement/advice is appreciated!