• BUSINESS PLANNING - Monitor and report progress on department goals and objectives using department scorecard.• INTERNAL COMMUNICATION (CREW) - Schedule, plan and conduct crew meetings/events.• PEOPLE PRACTICES - Monthly completion of staffing analysis; ensuring the restaurant is properly staffed for all dayparts. Manage linen inventory, maintain, and issue uniforms; ensure adequate uniform supply and manage linen budget within standards. Write and conduct performance reviews for assigned managers and crew in department / or all crew. Ensure all staff are paid for all time worked. • SCHEDULING (CREW) - Ensured a system is in place for day off requests and is followed. Accurately project hourly sales or guest counts as well as fixed hours (e.g., crew training, PM, merchandising). Update new crew, crew availability and profiles weekly. Complete weekly crew schedule. Ensure daily labour is within projections while ensuring the correct number of crew on the floor at the right time to capture demand and deliver great QSC. Follow-up on daily timecard compliance.• TRAINING (CREW) - Complete a training needs analysis monthly. Accurately forecast staffing requirements for the upcoming quarter. Select and train crew trainers• TRAINING (MANAGEMENT) - Write IDP goals for self. Complete agreed upon training and development.