Assuring that restaurant management maintains appropriate personnel numbers in all areas in order to boost sales and profits.Assuring that restaurant managers hire and retain team members in order to boost efficiency and improve the client experience.Ensure that all restaurants' performance and sales levels are improved.Producing and keeping track of an effective and quantifiable succession plan at all levels of their department, including management, important hourly team members… Show more Assuring that restaurant management maintains appropriate personnel numbers in all areas in order to boost sales and profits.Assuring that restaurant managers hire and retain team members in order to boost efficiency and improve the client experience.Ensure that all restaurants' performance and sales levels are improved.Producing and keeping track of an effective and quantifiable succession plan at all levels of their department, including management, important hourly team members, and shift leaders.General managers and the whole restaurant management team must be taught, coached, led, and developed.Assuring that all supervisors and team members understand and support new corporate initiatives.Ensure that the highest levels of sanitation, food safety, and cleanliness are adhered to by every team member in every restaurant on a daily basis.Ensure that any Limited-Time Offers, drink specials, menu, and process changes are communicated clearly, precisely, and effectively.Ascertain that the market is continually improving in terms of driving performance and employing performance management abilities.Business possibilities are diagnosed and troubleshooted. Show less

Organize front-of-house and back-of-house restaurant operations on a daily basis.Provide exceptional customer service and strive for 100% client satisfaction.Customer concerns should be handled quickly and accurately.Review product quality on a regular basis and look for new providers.Organize and manage shifts.Appraise employee performance and give comments to help them become more productive.Calculate future purchases of commodities, cooking utensils, and cleaning… Show more Organize front-of-house and back-of-house restaurant operations on a daily basis.Provide exceptional customer service and strive for 100% client satisfaction.Customer concerns should be handled quickly and accurately.Review product quality on a regular basis and look for new providers.Organize and manage shifts.Appraise employee performance and give comments to help them become more productive.Calculate future purchases of commodities, cooking utensils, and cleaning supplies.Ensure that sanitary and safety requirements are followed.Manage the restaurant's positive image and make suggestions about how to improve it.Control operating expenditures and look for ways to reduce waste.Create thorough reports on revenue and costs on a weekly, monthly, and yearly basis.Through word-of-mouth and restaurant events, promote the brand in the local community.Make suggestions about how to reach a larger audience (e.g. discounts and social media ads)Instruct new and existing staff on how to provide excellent customer service.Implement policies and procedures that will ensure the restaurant's long-term viability. Show less

Conducts short- and long-term event and sales planning and management.Develops and recommends the budget, marketing strategy, and objectives, and then manages those plans once they have been accepted. In all event categories, maintains or surpasses planned sales and earnings. Effective marketing approaches for generating event profits are recommended, developed, and implemented. Examines each aspect of the event industry to verify that it can be adequately handled. Using internal skills or… Show more Conducts short- and long-term event and sales planning and management.Develops and recommends the budget, marketing strategy, and objectives, and then manages those plans once they have been accepted. In all event categories, maintains or surpasses planned sales and earnings. Effective marketing approaches for generating event profits are recommended, developed, and implemented. Examines each aspect of the event industry to verify that it can be adequately handled. Using internal skills or certified vendors assembles new and novel event attractions.Solicits and books banquet and catering functions, as well as the planning, merchandising, and implementation of the functions, and trains, supervises and works with event employees. Leads the event team in establishing long-term, value-based client connections that allow sales goals to be met. Employees are coached and counseled to ensure that corporate service standards and procedures are adhered to. Show less