Accomplishes restaurant human resource objectives by training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; determining system improvements; implementing change.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security, parking lot and walkways.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
People Management
Planning
Foster Teamwork
Giving Feedback
Customer Service
Developing Budgets
Self-Motivated
Energy Level
Multi-tasking
Resolving Conflict
Verbal Communication