Generate sales among client accounts, including upsetting and cross-sellingOperates as the point of contact for assigned customersDevelops and maintains long-term relationships with accountsMakes sure clients receive requested products and services in a timely fashionCommunicates client needs and demands to employer companyForecasts and tracks client account metricsManage projects within client relationships, working to carry out client goals while meeting company goalsIdentifies opportunities to grow business with existing clientsCoordinate with staff members working on the same account to ensure consistent serviceCollaborates with sales team to reach prospective clientsService multiple clients concurrently, often meeting deadlinesKeep records of client transactions

Contact potential or existing customers to inform them about a product or service using scriptsAnswer questions about products or the companyAsk questions to understand customer requirements and close salesDirect prospects to the field sales team when neededEnter and update customer information in the databaseTake and process orders in an accurate mannerHandle grievances to preserve the company’s reputationGo the “extra mile” to meet sales quota and facilitate future salesKeep records of calls and sales and note useful information

Collaborating on debt collection efforts with customers.Developing debt collection strategies and plans.Adhering to the FCA throughout the debt collection process.Contacting debtors by telephone to enact and negotiate debt recovery.Searching publicly available databases to track down defaulters, including Credit Bureau information, background checks, and loan documents.Preventing repeated payment delinquency by negotiating manageable debt payments.Negotiating settlements to receive payment on a certain percentage of the debt.Keeping hard copy and electronic records of all communications, payment plans agreed to, and amounts paid.

Responsible for the profit and loss management of the restaurant – develop and execute effective marketing strategies, review financial reporting to improve restaurant sales, maintain inventory, adhere to cash control and security measures, and manage labour.Ensure bottom line profitability for restaurant by managing cost control, profit and loss, and operations budgetEnsure company standards on facility, grounds, and equipment are maintained. Perform inspection and troubleshooting of malfunctions in facilities and equipmentLead the management team in finding, selecting, recruiting and hiring the best people for the restaurant, and also in training and retaining top performing employeesProvide counselling to all employees in written and verbal forms, as well as disciplinary actions against erring employees in accordance with company policiesEnsure all employees follow company procedures and policies in the discharge of their responsibilities and provide feedback to themProvide assistance to all staff by promptly responding to their complaints or requests and resolving any issue raisedDevelop and supervise schedules of team members and subordinate management staff. Make sure all shifts are adequately staffed to meet the needs of the restaurant. Give approval to time off requests when necessary and ensure the positions are appropriately covered up by other employeesCarry out periodic performance evaluation on employees following company policy to determine their qualification for promotion, recommendation for termination of employment, etc.Review the Manager Log and update it by carrying out the relevant duties highlighted in the Log; generate information for other restaurant managersEnsure daily communication with employees, other restaurant managers, guests, and the district managerResponsible for scheduling restaurant events, including fundraisers and birthday parties; carry out the necessary planning and complete all relevant paperwork for the events.

Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)Train new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations

Delegate tasks to restaurant staff and supervise their performanceMaintain a fully-stocked inventory and order food supplies, as neededManage dining reservationsArrange to have shifts covered (e.g. when employees take time off)Help staff resolve on-the-job challengesTrack daily costs and revenuesBalance the cash register at the end of the shiftCoordinate with suppliers as they deliver food product ordersEnsure client satisfaction and gracefully handle any complaintsOpen or close the restaurant (when responsible for the first or last shift)Inform the next Shift Manager about pending tasksReport maintenance and training needs