• Hires, schedules, supervises, and trains employees• Ensures controls are in place to safeguard inventory controls • Manages finances such as budget and purchasing • Develops initiatives to build sales, profitability and guest counts • Responsible for the physical/aesthetic maintenance of the restaurant • Manages F&B budgets and costs • Develops operational procedures for unit • Maintains and implements standards of quality in all food and beverage service operations • Carries out supervisory responsibility following policies and procedures • Adheres to all Health Department, OSHA and ADA regulations • Ensures that the restaurant operates efficiently and effectively • Ensures adherence to all local, state, and federal laws and regulations • Ensures all safety and security systems and procedures are followed to ensure health and safety of employees and guests • Ensures established standards of food safety and sanitation are maintained • Oversees correct receipt, storage and handling of food and beverage products to ensure quality