Monitoring coast to coast operations in a multi-unit, multi brand capacity.

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

-Program Point of Sale computer systems ergonomically and streamline efficiency for 6 Restaurants.-Updating inventory and creating electronic menu recipes to tighten restaurant usage for optimal performance.-Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.-Resolve customer complaints about food quality or service.-Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.-Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.-Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.-May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.-Check quality of deliveries of fresh food.-Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.-Arrange for maintenance and repair of equipment and other services.-Total receipts and balance against sales, deposit receipts, and lock facility at end of day.-Recruit, hire, and oversee training for staff.-Schedule work hours for servers and kitchen staff.-Monitor food preparation and methods.-Identify and estimate quantities of foods, beverages, and supplies to be ordered.-Evaluate health and safety practices against standards.-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..-Record information about inventory and health practices.-Handle food, utensils, and bookkeeping materials.-Monitor food preparation and cleaning methods.-Inspect equipment and food deliveries.-Monitor and oversee purchases, menus, staff, and payroll.-Guide, direct, and train staff.-Perform administrative activities such as scheduling, budgeting, and payroll.

-Support the operations and direct sales systems for 6 Buffalo Wild Wings in the greater New York City area-Program Point of Sale computer systems ergonomically and streamline efficiency.-Updating and adding inventory items to the computer systems for Point of Sale and creating electronic menu recipes to tighten restaurant usage for optimal performance.

1. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.2. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.3. Work with other management personnel to plan marketing, advertising, and any special restaurant functions.5. Investigate and resolve complaints concerning food quality and service.6. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.7. Comply with all health and safety regulations.