• Menu costing• Stock rotation and stock control (including stock takes and purchase planning)• Opening and closing procedures• Quality management and storage procedures• Sourcing local suppliers for ingredients• Supervision and training of kitchen staff (12 people) and front of house staff (approx 15)• Ensure all staff understood and adhered to standard operating procedures• General admin work (filing, invoicing, month end figure calculations)• Preparation, production and plating of food (35 Seat restaurant with bar and conference centre) • Ensure compliance with the regulatory requirements for food handling, sanitation and cleanliness• Encourage restaurant publicity through developing relationship with key opinion leaders and local press• Build relationships with regular patrons and guests