Manager

Ensure the restaurant operates profitably while maintaining its reputation. Hire, train, re-train and evaluate staff based on roles and responsibilities. Ensure all staff are committed to high standards of performance. Delegate and hold staff responsible to their roles & responsibilities. Motivate staff to succeed and improve. Provide constant and constructive feedback to the staff. Keep staff well informed of all operational updates and directions.

Respond to guests comments/complaints as an opportunity to build guest loyalty. Address guests concern as quickly as possible. Pay attention to detail of the ambiance- lighting, music, furniture, fixtures, dinnerware, utensil quality, placement, cleanliness and order of the dining rooms, staff appearance and grooming. Pay attention to the service and food quality, food presentation and portion. Ensure company standards are maintained and safety standards & procedures followed.

Monitor & control labor costs through effective labor scheduling, training & retention of staff. Monitor cash handling by staff to confirm Company procedures are followed. Pay attention to shrinkage and waste within the company. Increase profit margins with ideas and community engagement.