-Ensure that all guests are given responsive, friendly and courteous service at all times
-Ensure that all food and products are consistently served as to the restaurant’s recipes, portioning, cooking and serving standards
-Train team members and create a positive and productive working environment
-Control cash and other receipts by adhering to reconciliation and cash handling procedures
-Manage costs by reviewing portion control and quantities of preparation to minimize waste and ensure high quality of preparation
-Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews
-Meet restaurant financial objectives by forecasting requirements, preparing annual budget, analyzing variance and initiating corrective actions
-Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas
-Prepare a well-rounded weekly schedule that meets operational needs and reflects the labor cost budgeted by the management
-Prepare all required paperwork, including forms, reports in an organized and timely manner
Ensure that all products are received correctly and in good condition as to the set policies and procedures
-Handle the recruitment anticipation as to business activity as needed and ensure that labor cost objectives are met
-Ensure a safe working and guest environment to reduce risk of injuries or accidents;
-Perform other job related duties as assigned.
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