 Control day-to-day operations by scheduling labor, ordering food and supplies, and developing restaurant team. Manage 2-6 Assistants and Shift Managers. Ensure national and local health and safety codes and company safety and security policies are met. Control Profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train. Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards. Ensure complete and timely execution of corporate & and local marketing programs. Taking responsibility for the business performance of the restaurant. Ensures maintenance of restaurant cleanliness and sanitation according to company guidelines and government standards. Directs hiring, assignment, training, motivation, evaluation, promotions, discipline, and termination of restaurant personnel. Ensures the restaurant is meeting or exceeding operating budgets. Monitors and manages capital expenditures within the restaurant Responsible for preparing/overseeing and submitting of accurate daily/weekly/monthly paperwork to the HO. Maintains adequate inventory (food and beverage) levels. Supervises inventories and estimates food and beverage needs and costs. Uses PC to facilitate collection and analysis of information. Maintains knowledge and ability on all forms of inventory. Managing Profit and loss management by following cash control policy and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.

* Train the shift manager and assist the General Manager to achieve the target.* Calculate and report profit and loss ( P&L).* Managing cost of sales, cost of labor, and cost of semi-variable.* Monitoring cash & Inventory daily, weekly and monthly.* Train & Motivate the team, help them to become a future leader. * Lead the team to prepare and serve the food according to the standard. * Make Schedule for team & Management. * Prepare payroll of the employee.* Complete basic HR-related work for the restaurant. * Forecast the probable sale & order for prerequisite items.* Collect customers feedback & resolved customer complaints.* Responsible for financial administration.

• Make sure to have a Customer Mania story every month• Checking customer calls back daily• Check the ideal Stock inventory.• Use Forecasting set by RGM (Product & Labor).• Opening and closing Activities of a restaurant.• Making per-shift allocation.• Inform RGM about any Disciplinary issues.• Motivate a team to achieve the goal.• Address properly customer complaints.• Show & and do Care for all customers.• Cleanliness & and food safety.

* Conducted In store training with New team.* Train the team with follow the training process.* Maintained all team members personal file.

• Customer Service.• Handling Cash on Micros System and EDC.• Preparing Pasta, Appetizers, Dough and Pizzas,• Keep the restaurant well organized.