Responsibilities include but are not limited to: Managing 15-20 employees per shift, adhere to company standards and service levels to increase sales and minimize cost including food, beverage, supply, utility and labor cost. Manage functions of a restaurant operation that generate $4.5 million in annual sales. Making improvements to the running of the business and developing the restaurant. Resolve guest inquiries and complaints. Nurture a positive work environment and lead by example. Hire and train new employees, conduct shift meetings, communicate job expectations to employees, maximize open table reservation and floor plan. Set financial targets, provide support to FoH servers, host, and HoH kitchen staff. Follow health and safety guidelines, forecast restaurant sales, maintain inventory, minimize waste and theft through Actual vs.Theoretical (AVT) Concept.
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