My job begins after the event sale is made, the contract is signed and continues after the last guest has left. Liaison with banquet sales directors and chefs to ensure that all of the terms of a contract are met and that guests receive the highest quality in food service and overall experience.Proper Planning,staffing,Liaison with the Kitchen during the event and post event assignments to supervisors and staff and conversation with the sales director and/or chef to discuss any problems or suggestions for future events.

Responsible for the overall operations of the Restaurant, Ensuring 100 % operation Excellence, Maximise the sales and profitability, P&L Control, Training & development of team and Managing operating costs.

Organise operations at multiple locations.Store Leader Training. Maintain SOP, P&L & KPI.Conduct audits and supervised all activities involving quality of product. Cash handling & banking procedures.Labor Management, along with Labor Matrix Tool Training per established guidelinesDaily, Weekly and Monthly Inventory Controlling.

Strong leadership.Motivational and people skills. Computer literacy and familiarity with restaurant management software. Finance management skills.Planning Menus .Proper ordering of daily and weekly Inventory.Managing Budgets.Hygiene, health and food safety guidelines. Handling customer complaints.Promoting and marketing the business. Preparing and presenting staffing/sales reports. Keeping statistical and financial records.