● Managing cash flow, evaluate financial performance, and counseling CEO on high-impact financial decisions.● Establishing and implementing restaurant’s departmental policies, goals, objectives, and procedures, conferring with the chief executive officer, organization officials, and staff members as necessary.● Monitoring and working with managers to report results of every benchmark, action plan, and objective.● Engaging and managing internal and external expectations by building strong relationships; communicating issues; conducting reviews and meetings, problem-solving, and participating in and leading in cross-functional restaurant assignments● Determining staffing requirements, and interviewing, hiring, and training new employees, or oversee those personnel processes.● Ensuring premium services to all customers at all times, while following the company’s customer services guidelines.● Monitoring and assessing product and service and satisfaction trends, evaluating and addressing issues, and make improvements accordingly.

● Interacted with the management of other departments within areas of responsibility and developed solid working relationships with them.● Worked with the Chef and restaurant managers to develop promotions, food, menu items, and presentations.● Supported the CEO in fostering and developing new partnerships with suppliers and the community to create efficiencies with value and service.● Supervised and assisted as necessary with all operations, which may include: line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service and dining area; dishwashing; bartending, menu development, etc.● Prepared a variety of administrative/operations reports and records; timesheets, daily staffing reports, inventories, cash reports, etc.● Participated in training and development programs to improve personal or departmental standards liaising with the trainer.● Managing the reservation system ensuring proper flow of covers in the restaurant to maximize seating without compromising the guest experience.