· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours
· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.
·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.
·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.
·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.
· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.
·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.
· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.
· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.
· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.
· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.
