• Hires and maintains necessary staffing levels based on business needs.• Creates work schedules and tracks employee time and attendance.• Assigns duties and responsibilities to employees in accordance with business needs.• Evaluates employees and provides feedback regarding their work performance and conduct.• Participates in company meetings, project implementations, and strategic initiatives as requestedby upper management (e.g. safety meetings, employee recognition and reward programs, etc.).• Fosters positive working relationships with other departments, key personnel, vendors, etc. toincrease operational efficiency.• Communicates with subordinates and keeps them up to date on pertinent information viadifferent modes (e.g., group meetings, written memorandums, postings, and/or individual discussions).• Ensures all legal directives and company standards are being followed relating to the operationof a food service establishment (e.g. facility cleanliness and sanitation, food preparation, food qualitystandards, safety procedures, building/equipment maintenance, etc.).• Analyzes and controls costs associated with hourly labor, food waste, unpopular or less profitableitems, theft, etc.• Performs various financial activities (e.g. cash handling, cash deposits, employee payroll, etc.).• Resolve customer complaints and employee relation issues (e.g., conducts investigations,provides feedback, disciplines employees, etc.).• Maintains a detailed inventory of food, retail, and paper products and ensures that a sufficientpar stock is available through proper ordering, receiving, and pricing.• Prepares and submits daily, weekly and monthly sales and operating reports (e.g. Daily Sales andLabor Reports (SPMH), Invoice Transmittal Sheets, Vending Logs, and Unit EOM Workbook).• Maintains files and records in accordance with company policy and statutory law.

Huge understanding of store financials and inventory levels.Managed overall operations of stores and helped increase business profits. Supervised food manufacturing and storage activities to reduce waste and control kitchen cost. Checked work stations and cooking utensils for cleanliness and coordinated repair and preventive maintenance services for facility. Hired, trained and supervised work crews.Overall responsible for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.