Achieve budgeted sales and profitability goals by developing and executing marketing plans and strategies that drive traffic, increase average ticket size, and improve guest satisfactionMonitor restaurant operations to ensure compliance with company standards in all areas of food quality, safety, sanitation, service, food coast and appearance of facilityTrain, coach, and develop managers and hourly team members on company policies and procedures, product knowledge, and service techniques to ensure outstanding guest serviceSchedule and conduct regular manager meetings to communicate information regarding operational changes, new menu items, promotions, etc.Review financial reports on a regular basis to identify trends and opportunities for cost savings and revenue growth

train kitchen staff on quality food preparation, how to prepare menu recipes, proper sanitary habits, cleaning and food storage procedures, and presentation and plating techniques

Coordinate daily Front of the House and Back of the House restaurant operationsRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsAppraise staff performance and provide feedback to improve productivityManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience discounts and social media ads

Train kitchen staff on quality food preparation, how to prepare menu recipes, Proper sanitary Habits, cleaning and food storage procedures, and presentation and plating

Restaurant opening team responsible for employee training , food preparation, how to prepare menu recipes, Proper sanitary Habits, cleaning and food storage procedures, and presentation and plating