Meeting and directing customer service guidelines and the operations of the restaurant.

Preparing restaurants business plan by reviewing demands, analysing competitors and developing projections for sales and finances.

Attain sales and profit objectives.

Maintaining the highest standards of food quality, service, cleanliness and sanitation by directing and supervising management and hourly employees

Analysing variances and implementing correction to minimize/ maintain variances in standard limits and to increase profitability.

Trained staff on proper cooking procedures as well as safety regulations and productivity strategies

Consistently reached/exceeded monthly sales goals by training FOH staff on upselling techniques and by creating a featured food and beverage

Implemented a revised inventory system focused on storage conditions resulting in a 6 decrease in losses incurring.

Managed & organized team and designed ways of suggestive selling

Assured business back up especially in rush hours, store ordering, Daily sales report preparation and reviewing

Assured in time service in dine in, take away and delivery.

Supervising the shift of kitchen and floor waiting and cleaning staff.

On spot team coaching and support

Ensuring the correct use of cleaning materials and equipment.

Created a cross-training program ensuring FOH staff members were able to perform confidently and effectively in all positions.

Effort to meet standard of operations and Food safety Standards

Assured easiest method to meet speed and Quality standards

Team handling & organizing

Assured cleaning of store i.e. kitchen dine in restroom etc.

Reporting important affairs to upper management

Customer follow up and feedback

Assured ingredients availability and in time preparation for back up for peak hours

Monitoring of Product Quality/ Safety.