Responsibilities

Overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives for the restaurant related to:
- sales and profits
- stock and cash
- costs and expenses
- employee retention
- customer service and satisfaction
- food quality
- cleanliness
- sanitation
Monitoring that all meals are prepared and served according to the Group's standards
Ensuring good customer service at all times
Complying with the expected food cost group average
Achieving a 95% pass rate in all head office audits and mystery diner evaluations
Reaching monthly budgets as given by Head Office
Controlling expenses to reach profit goals
Adhering to the company's cash and stock handling procedures
Planning and carrying out marketing, advertising and promotional activities
Handling the recruitment, training, motivation, scheduling and disciplining of employees
Compiling and submitting monthly payroll, hours, leave days, absent days
Overseeing stock counts, FIFO, expiry date and deliveries
Preparing daily reports and schedules
Complying with all regulations pertaining to health and safety, labour and licensing requirements
Ensuring that all the equipment is kept clean and in excellent working condition