Accomplishes restaurant Human Resource objectives by Recruiting, Selecting, Orienting, Training, Assigning, Scheduling, Coaching, Counseling, and Disciplining Employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.• Managed different areas of restaurant operations such as customer relations, vendor’s relations and inventory control.• Specialized in training and motivating new staff regarding their work and responsibilities.• Controlled the overall cash flow on a daily basis to meet the weekly expenditures.• Maintained accounting books regarding employee payroll and sales summaries of the restaurant.

• Coordinating the entire operation of the restaurant during scheduled shifts;• Managing staff and providing them with feedback;• Responding to customer complaints;• Ensuring that all employees adhere to the company’s uniform standards;• Meeting and greeting customers;• Advising customers on menus;• Recruiting, training and motivating staff;• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

• Identify and estimate quantities of foods, beverages, and supplies to be ordered • Monitor food preparation and cleaning methods.• Evaluate health and safety practices against standards.• Organize, plan, and prioritize.• Inspect equipment and food deliveries.• Make sure all food orders are accurately placed.

• Maintain relationships with customers and staff.• Update and use job-related knowledge.• Schedule staff work hours and activities.• Evaluate health and safety practices against standards.• Organize, plan, and prioritize.• Make decisions and solve problems concerning menus and staff.• Judge the quality of food, preparation, and job applicants.• Process and analyze information when scheduling and budgeting..