Identifying training needs by evaluating strength and weaknessesTranslate requirements into trainings that will groom for next step of their career pathDirect structure learning experiences and monitor their quality resultsDevelop or oversee the production handouts, instructional materials, aids and manualsDeliver training coursesAssess training effectiveness to ensure incorporation of taught skills and techniques into employees work behaviorPeriodically evaluate ongoing programs to ensure that they reflect any changesStay abreast of the new trends and tools in employee development

Coordinate daily Front and Back of the house restaurant operationDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product qualityOrganize and supervise shiftsAppraise staff performance and provide feedback to.improve productivity Estimates future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulations Manage restaurants good image and suggest ways to improve itControl operation costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events/activitiesTrain new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations

Manages kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelinesReduced food costs by 29 percent by expertly estimating purchasing needs and buying through approved suppliersMaintained a skilled kitchen staff by properly coaching, counseling and disciplining employees Training new staff in proper food preparation, foor storage, use of kitchen equipment and utensils, sanitation and safety issuesEnsured smooth kitchen operation by overseeing daily product inventory, purchasing and receivingFollowed proper food handling methods and maintained correct temperature of all food productsEnsured all staff understood expectations and parameters of kitchen goals and daily kitchen workEstablished and maintained open, collaborative relationships with the kitchen team