Summary of Career

1. Oversee all aspects of the daily operation of the restaurants operation

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2. Responsible for opening and closing functions, cash counts and deposits, employee training and inventory control, and processing in consecutive assistant management position with Restaurants.

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3. Supported Manager in planning and executing monthly labor and food cost goals through efficient shift scheduling and minimal food waste.

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4. Training and disciplining (when necessary), and managing restaurant employee –including servers, bar staff, and kitchen workers –to drive restaurant success.

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5. Demonstrating solid time management, communication, and multi-tasking skills to excel within fast-paced, customer –facing environments

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6. • Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary

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7. Ensure compliance with restaurants SOP,s

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8. Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs

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9. Maintaining calendars, developing schedules, training employees, ordering supplies, collecting payments, solving customer service issues, making sure tables and counters are clean, handling the cash register, greeting customers, and supervising food preparation.

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10. They may also coordinate the staff when the manager is not available and complete the following duties

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