• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.• Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests.

"Pera Soho Restaurant" New York (USA)• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.• Investigate and resolve complaints regarding food quality, service, or accommodations.• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.• Monitor employee and patron activities to ensure liquor regulations are obeyed.Pera Soho Restaurant is a transportative Mediterranean retreat in the heart of Soho.

• Developing business plans on daily, weekly, monthly and year basis.• Leading the team to customer service excellence and promoting first customer culture in all aspects of the business.• Reaching all budget sales and goals by corporate office. • Reports and data and market research • Window design set up• Day to day operation • Training new employee • Developing business relationship with Celebrity and V.I.P

• Oversee activities directly related to making products or providing services.• Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.• Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.• Manage staff, preparing work schedules and assigning specific duties.• Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.• Locate, select, and procure merchandise for resale, representing management in purchase negotiations.

• Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.• Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.• Serve wine, and bottled or draft beer.• Present menus to patrons and answer questions about menu items, making recommendations upon request.

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required