• Creating strategic plans to enhance restaurant performance, such as revenue growth, cost reduction, and customer satisfaction, while conducting market research to identify industry trends, opportunities, and competition for staying competitive and attracting new customers.• Collaborating with chefs to create profitable menus, analyzing performance to maximize profitability and customer satisfaction, and assessing the restaurant's financial health by… Show more • Creating strategic plans to enhance restaurant performance, such as revenue growth, cost reduction, and customer satisfaction, while conducting market research to identify industry trends, opportunities, and competition for staying competitive and attracting new customers.• Collaborating with chefs to create profitable menus, analyzing performance to maximize profitability and customer satisfaction, and assessing the restaurant's financial health by analyzing financial statements and key performance indicators. Developing strategies to increase profitability and efficiency.• Creating training programs for restaurant staff to maintain service quality and operational standards, providing coaching and mentoring for professional growth, implementing systems for consistent food quality and cleanliness, and conducting regular audits and inspections.• Developing marketing strategies to boost brand awareness and attracting customers using traditional and digital channels like social media, email, and advertising. Staying updated on technological advancements in the restaurant industry to streamline operations and improve customer experience.• Identifying potential risks and liabilities, such as food safety, legal compliance, and reputation management, and developing risk mitigation strategies. Also offering consulting services to help restaurant owners improve operations, overcome challenges, and achieve goals. Show less

• Created employee schedules considering factors like peak hours, staff availability, and labor budget constraints, ensured adequate staffing levels to meet customer demand while controlling labor costs, and facilitated training sessions for new and existing staff on essential roles.• Monitored food quality, presentation, and portion sizes, maintained cleanliness and sanitation in the dining area, kitchen, and restrooms, managed the restaurant's budget and… Show more • Created employee schedules considering factors like peak hours, staff availability, and labor budget constraints, ensured adequate staffing levels to meet customer demand while controlling labor costs, and facilitated training sessions for new and existing staff on essential roles.• Monitored food quality, presentation, and portion sizes, maintained cleanliness and sanitation in the dining area, kitchen, and restrooms, managed the restaurant's budget and expenses, and implemented strategies to maximize revenue and profitability.• Collaborated with suppliers and vendors to ensure timely delivery of supplies, maintained good relationships, negotiated favorable terms, and ensured compliance with health and safety regulations, with regular inspections and timely resolution of issues.• Engaged with customers to improve dining experience, encouraged staff to upsell and cross-sell menu items, and managed inventory levels to minimize waste and shrinkage. Implemented inventory control measures to enhance customer satisfaction.• Planned and coordinated special events, promotions, and marketing initiatives to boost traffic and revenue, collaborated with the marketing team, and fostered a positive work environment. This included providing support, addressing performance issues, and rewarding achievements. Show less

• Ensured high-quality service delivery to maximize customer satisfaction and optimize resource utilization.• Oversaw store management, minimized inventory levels, and implemented strategies for breakage, wastage, and damage control.

• Ensured restaurant cleanliness, food rotation, and consistent menu offerings to uphold quality standards.• Assisted the F&B manager in menu preparations, kitchen hygiene, and service standards, while also training shift leaders and maintaining equipment.

• Oversaw restaurant operations to ensure optimal business performance, including sales levels, profitability, and marketing activities.• Planned and coordinated menu offerings while preparing reports on staff control, food control, and sales to achieve departmental goals.

• Oversight of operational tasks within the designated area, including management of supervisors and staff, ensuring objectives were clearly defined and regularly reviewed.• Facilitated effective communication within the team, disseminating departmental strategy and conducting regional meetings to discuss operational aspects and share updates.