• Briefing team planning about the targets and strategies also calculating bench plan and retaining the team members• Actively involved in the recruitment process of new staff and evaluating the concerns for attrition• Managing Restaurant Training by determining training needs and developing training plans for job training, cross training, and management training• Communicating with the Team by using the SWPPUS, Communication Board also using it to display current information • Conducting daily meeting with the team members and Managers• Accountable for restaurant performance, Team Member Turn Over (TMTO) Calculations, identify tools to measure restaurant performance, evaluate restaurant's performance, prepare and present a Period Business Plan• Responsible to observe and conduct a Period Business Review, coach team members as per four faces of coaching, building sales, and building successful restaurants• Effectively utilizing marketing tools to sales, drive sales inside the restaurant, building guest loyalty and involved in the active local marketing

• Efficiently managing restaurant operations during the shift hours and maintaining cleaned and safe environment• Monitoring procurement, storage, preparation, cooking, handling and serving of food, and managing inventory, stock and supplies • Involved in the recruitment, training and developement of the team by planning and directing employee training program• Ensuring provision of service in terms of order accuracy and time management with smooth coordination between the backend and frontend activities • Effectively managing customer complaints and queries

• Managed people, product, and equipment to deliver outstanding QSC&V on assigned shifts and delivered optimum business results in the areas of accountability for crew and customers• Maintained critical standards for raw and finished product quality, service speed and quality, cleanliness and sanitation• Proficiently executed, enforced and managed all food safety and sanitation requirements and practices • Effectively controlled food cost components, labor, waste, and cash during the shifts• Ensured adherence to wage and hour policies and procedures • Handled customer complaints with “Customer Is Always Right” attitude and recorded all complaints for future reference

Conducting Training for the entire crew members