1. 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; completing audits; identifying trends; determining system improvements; implementing change. 2. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
3. Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions. 4. Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. 5. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. 6. Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. 7. Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges. 8. Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant. 9. 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 and sprinkler systems; maintaining parking lot and walkways. 10. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. 11. Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. 12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. 13. Ensures new products are executed properly following roll-out. 14. Is capable of handling irate customers with a friendly/calm attitude. 15. Ensures product quality and great service. 16. Shows enthusiasm about guest within the restaurant. 17. Is flexible in dealing with changes/problems (e.g., being short staffed). 18. Has effectively forecasted restaurant needs. 19. Shifts priorities and goals as work demands change. 20. Priorities tasks effectively to ensure most important tasks are completed on time. 21. Taking Ownership of issues or tasks and also give detail update of the Brand Manager. 22. Seeks, listens and responds to Guest feedback. 23. Coaches team on how to exceed Guest expectations. 24. Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same. 25. Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. 26. Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.