General Manager
Greater Detroit Area
• Executed restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees. Also, communicated job expectations, planning, monitoring, appraising, and reviewing job contributions and enforced policies and procedures.• Met restaurant financial objectives by forecasting requirement, preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions.• Achieved restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards; resolve problems, complete audits, identify trends, determine system improvements and implement change.• Planned the menus by consulting with the chefs.• Estimated food costs and profits.• Controlled costs by reviewing portion control and quantities of preparation by minimizing waste and ensuring high quality of preparation.• Maintained a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; and securing revenues.• Maintained ambiance by controlling lighting, background music, glassware, dinnerware, utensil quality and monitoring food presentation and service.