budget, forecast, and prior year Profitability Departmental profit, flow-through, contribution margins Cost Management Food cost %, beverage cost %, labor cost %, operating expenses Restaurant Performance Covers, average check, revenue per available seat, revenue by meal period Beverage Performance Beverage revenue growth, beverage mix, inventory variance, beverage cost Banquets & Events Event revenue, profitability, beverage capture, labor efficiency Guest Satisfaction Guest feedback scores, online reputation, complaint resolution People & Culture Employee retention, training completion, leadership development Operational Compliance Health inspections, safety, inventory accuracy, audit results Required Qualifications & Experience Minimum 7–10 years of progressive Food & Beverage management experience, including at least 3–5 years in a senior leadership or director-level role. Expected outcome: Consistent achievement of budgeted revenue and departmental profitability, supported by accurate forecasting, disciplined expense management, and measurable operating improvements.