 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.