Обязанности и достижения:
Responsibility for managing the daily operation of restaurant, meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures.
Planning seasonal menus by consulting with chef; estimate food and beverage costs and profits; adjust menu. Responsible for ensuring that all financial (invoices, reports) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Estimating food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Work with office staff for efficient provisioning and purchasing of supplies.
Prepare reports at the end of the shift/week, including staff control, food control and sales;
Oversee and manage all areas of the restaurant and make final decisions on matters of importance. Control 28 or more employees each shift