• Same as Executive Administrative Assistant position (see below), plus:• Oversees, creates, and maintains location-specific operating procedures and policies aswell as directs and trains management staff of over 25 salaried managers and over 300hourly employees of all positions for 8 restaurant locations across LA and OC; reportsdirectly to the Director of Operations and company’s Owner.• Develops location-specific financial strategies by estimating, forecasting, andanticipating requirements, trends, and variances; aligning monetary resources;developing action plans; analyzing results; initiating corrective actions.• Conducts personalized and detailed coaching, counseling, and training sessions;improves training effectiveness by developing new approaches and techniques; makingsupport readily available; integrating support with routine job functions.• Guides management and employee actions by researching and developing policies,procedures, and methods; communicating and enforcing organization values.• Plans, coordinates, and executes several on- and off-site events each month for variouscompany locations; effective communication between event planners and vendors;coordinating rentals; oversee staffing needs.• Conducts weekly, monthly, quarterly, and yearly invoice, inventory, and on-site locationaudits; analyzes actuals versus goals; development of improvement programs.• Complies with federal, state, and local legal requirements by studying existing and newlegislation; enforcing adherence to requirements; advising team on needed actions.

• Oversees and maintains daily operations of restaurant and 30+ front of house and backof house staff members; manages financial goals; controls purchasing and inventory;conducts all opening/closing procedures; sends daily reports to ownership.• Accomplishes restaurant staffing objectives by recruiting, selecting, training, scheduling,coaching, counseling, and disciplining staff; enforcing policies and procedures.• Oversee all aspects of on-site event planning and management; guest relations; staffcoordination; effective communication with the chef.• Establishes restaurant business plan by surveying restaurant demand; conferring withpeople in the community; identifying and evaluating competitors; preparing financial,marketing, and sales projections, analyses, and estimates.• Attracts guests by developing and implementing marketing and advertising programs;evaluating program results; identifying and tracking changing demands.

• Oversees and maintains daily operations of restaurant and 70+ FOH and BOH staffmembers; conducts all opening/closing procedures; sends daily reports to ownership.• Accomplishes restaurant staffing objectives by recruiting, selecting, training, scheduling,coaching, counseling, and disciplining staff; enforcing policies and procedures.• Oversee all aspects of on-site event planning and management; guest relations; staffcoordination; effective communication with the chef.

• Develops and carries out efficient documentation and filing system for both paper andelectronic records; implements organizational structure; keeps daily office operationsrunning smoothly with effective time management skills.• Prepares payroll reports by compiling summaries of earnings, taxes, deductions, leave,disability, and nontaxable wages; maintains all payroll information.• Handles all locations’ expenses and billing; analyzes inventory reports; works withaccounting firm on all invoicing; works with vendors to ensure timely services.

• Oversees and maintains daily operations of restaurant and 70+ FOH and BOH staffmembers; conducts all opening/closing procedures; sends daily reports to ownership.• Accomplishes restaurant staffing objectives by recruiting, selecting, training, scheduling,coaching, counseling, and disciplining staff; enforcing policies and procedures.• Oversee all aspects of on-site event planning and management; guest relations; staffcoordination; effective communication with the chef.• Managed and oversaw events; problem-solving; directed set-up; organized vendors.• Worked closely with the host to fully understand the vision for the event and establish arealistic budget; specialized in large-scale events: corporate, weddings, mitzvahs, etc.• Part of the management team that oversaw the construction and opening of 1212 inSanta Monica on The Third Street Promenade.

• Oversees and maintains daily operations of restaurant and 70+ FOH and BOH staffmembers; conducts all opening/closing procedures; sends daily reports to ownership.• Accomplishes restaurant staffing objectives by recruiting, selecting, training, scheduling,coaching, counseling, and disciplining staff; enforcing policies and procedures.• Oversee all aspects of on-site event planning and management; guest relations; staffcoordination; effective communication with the chef.• Managed and oversaw events; problem-solving; directed set-up; organized vendors.• Worked closely with the host to fully understand the vision for the event and establish arealistic budget; specialized in large-scale events: corporate, weddings, mitzvahs, etc.• Part of the management team that oversaw the construction and opening of 1212 inSanta Monica on The Third Street Promenade.