Co Owner
Current~Taking responsibility for the business performance of the restaurant. ~Analysing and planning restaurant sales levels and profitability. ~Organising marketing activities, such as promotional events and discount schemes. ~Preparing reports at the end of the shift/week, including staff control, food control and sales. ~Creating and executing plans for department sales, profit and staff development. ~Setting budgets and/or agreeing them with senior management. ~Planning and coordinating menus.Front-of-house: ~Coordinating the entire operation of the restaurant during scheduled shifts. ~Managing staff and providing them with feedback. ~Responding to customers' needs . ~Ensuring that all employees adhere to the company's uniform standards.. ~Recruiting, training and motivating staff. Housekeeping: ~Maintaining high standards of quality control, hygiene, and health and safety. ~Checking stock levels and ordering supplies. ~Preparing cash drawers and providing petty cash as required. ~Helping in any area of the restaurant when circumstances dictate.
