Oversee every aspect restaurant operations. excellent guest service that meets or exceeds expectations.Ensures that the restaurant is adequately staffed to meet guest needs.Controlling day-to-day operations - profit & loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions.Working with area supervisor to develop the restaurant's annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs.Operating the business in accordance with the company policies and applicable laws.Will directly impact interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with Company policies and procedures.Manage all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.Maximizing table turnover, sales per guest, and sales per hourEnforcing safe work behaviors to maintain a safe environment for both guests and crew members.Monitor daily activities to ensure quality food and cleanliness standards.Meet the restaurant's P&L, and expense goalsPromoting suggestive selling techniques.Maintaining professional behavior while creating a warm, fun, friendly, and hospitable atm-Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products. -Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.

-Hired , trained and scheduled staff, directed purchasing budgeting, guest relations and daily business.-Managed sales, marketing and business development. -Enforced policy and decision making regarding operation and management staff.-Increased sales, food cost, monitoring day to day operation and made sure all staff followed company standards.-Oversee operations, development training partner, food cost, catering, ordering and customer service. -Executed a plan to improve store performance, evaluate all training resource and programs. -Member of the corporate opening team coordinated opening for about 20 stores in 3 states, set up the restaurant sites from training to opening.-Execute a plan to improve store performance, evaluate all training resource and programs. -Developed shift supervisor and manager.-Executed a strategic plan to improve company performance, evaluate all training resource and programs.-Execut consistentlay, acts as liaison at district level between training, operation, support, P & L , food cost & customer service-Assist in communicating to store employees and enforcing all store policies, standards, and practices-Handle any customer complaints/concerns and difficult customer situations professionally-Direct and manage store sales efforts, which may include equipment times, retail sales, community involvement and suggestive selling-Understand and implement procedures to maximize efficiencies and control variances in daily production of product and overall store performance-Coordinate production schedules to meet customer demands and minimize labor hours-Inspect, troubleshoot, and assess any production or equipment problems-General Manager in completing and managing income and expense budgets, including accounts payable/receivable, profit and loss, and in

Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products. Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Manage staff, preparing work schedules and assigning specific duties. Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes. Plan and direct activities such as sales promotions, coordinating with other department heads as required. Determine goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand.

Menu programming and pricing and modification of beverages in the POS systemCreate appropriate form the outlet managers need to clearly explain changes neededTraining and oversight of POS systemReview training needs in management meetingsEnsure all managers are consistently doing required functionsConfirm all management candidates have a full understanding of the employee and management policies and proceduresActively participate in weekly F&B MeetingComplete all administrative duties competently and as written within the time frame givenAttend all management and organization meetings as requested by the Area Manager Ensure that all staff are aware of and fulfilling their job responsibilities to expectationsEnsure that no members of staff are permitted to work if they are not suitably dressed or groomedBe fully conversant with every aspect of the company's emergency, health and safety, and fire proceduresEnsure you are aware of, and that you enforce all the company policies in respect of human resources and staff welfareUses standards of engagement for all service techniquesProvide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smilingFollow and adhere to all standards set forth by the Board of HealthPerforms other related activities as assigned