Maximizes restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Associates and Guests alike. Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop through, revenue generation, asset depreciation, budgeting, amortization and allocations.