President
Current• Review work procedures and operational problems to determine ways to improve service, performance, or safety• Establish standards for personnel performance and customer service.• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.• Managing the entire staff of the restaurant and coordinating their workvice• to ensure correct interpretation of policies and obtain feedback from staff members.• Maintain food and equipment inventories, and keep inventory records• Make a viable feasibility assessment of the business to check its chances of success• Managing the entire staff of the restaurant and coordinating their work• Responsible for increasing the business of the restaurant• Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly• Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit• Set budgets and execute plans for department sales, product purchase and staff development• Coordinating and managing the entire operation of restaurant by scheduling shifts• Provide customer support by resolving their complaints about service or food quality• Meeting and greeting customers and organize table reservations• Recruiting, training and motivating staff• Maintain high standard quality hygiene, health and safety
