• Determine type of services to be offered and implement operational procedures;

• Recruit, train and supervise staff;

• Organize stock and equipment, order supplies and oversee building maintenance, cleanliness and security;

• Manage, plan, control and organize the overall operation of the store;

• Plan and work within the budgets, maximize profits and achieve sales targets set by head department;

• Set staff work schedules,

• Follow all safety and sanitation policies when handling food and beverage;

• Attend regularly scheduled departmental meetings;

• Balance operational, administrative and employee needs;

• Plan and, organize and evaluate our restaurant operation;

• Other duties as assigned by the Restaurant Manager or as the needs of the business demand;

• Price control and adjustment.

• Completion of a college or other program related to hospitality or food and beverage service management is required;

• Ability to do accounting and manage administrative aspects of the operation;

• Ability to inspire, motivate and develop people through previous formal leadership training;

• High interest in developing others;

• Proven leadership and problem solving skills;

• Competency in Microsoft applications including Word, Excel, and Outlook;

• At least 1 years of relevant working experience;

• Expertise in all restaurant positions;

• Acceptable oral and written communication skills;

• Ability to lead meetings;

• Comprehensive knowledge of Operating Standards;

• Working knowledge of POS systems;

• Food safety training certifications; Food Handler Certificate.