Managing Partner
Trez Bistro & Wine Bar
Houston, Texas, United States
• Setting benchmarks based on long-term vision • Ensures the Business aligns with industry direction, standards, and best practices• Research trends and opportunities to neutralize or eliminate threats and weaknesses• Establish business short-term and long-term goals• Plan and organize the day-to-day operations• Create monthly sales plan, budget, review sales, and adjusting sales activities and expenses • Calculate food and labor cost to yield net profits • Hire, train, and mentor employees • Create advertising campaigns, social media campaigns, and face-to-face events • Develop competitive and strategic advantage on established market niche to combat the increasing competition• Menu development • Investigate and resolve complaints regarding food quality, service, or accommodations• Identify problems, make decisions and interpret results based on quantitative techniques• Improve quality and productivity by streamlining systems and processes• Establish standards for personnel performance and customer service• Review work procedures and operational problems to determine ways to improve service, performance, and safety• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards• Monitor employee and patron activities to ensure liquor regulations are obeyed• Establish the number, type, and cost of items sold to determine which items may be unpopular or less profitable• Establish standards for personnel performance and customer service• Keep records required by government agencies regarding sanitation or food subsidies• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items• Optimize customer experiences and deliver results aligned with business objective