Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage 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 (e.g. discounts and social media ads)Train new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations

Maximized team productivity by expertly delegating tasks to kitchen staff.Maintained compliance with state and local regulations pertaining to food safety and sanitation practices.Improved customer satisfaction by ensuring consistent quality of food and service.Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.

Maintains the operations of the facility.  Ensures all policies and procedures of the facility are enforced.  Ensuring that services are provided in a professional and safe manner.  Ensures patron and staff safety; or other necessary duties.  Supervises, supports, and assists staff.  Conducts regular walk through of the facility to assist visual maintenance and security.  Completes records and reports as required.  Performs related duties as required.

Event complete planning.  Come up with suggestions to enhance the events success.  Prepare budgets and ensure adherence.  Source and negotiate with vendors and suppliers Be in charge of hiring personnel (DJs, waiters etc.)  Coordinate all operations. Supervise all staff (event coordinators, caterers etc.)  Approve all aspects before the day of the event.  Analyse the events success and prepare reports