Primary responsibilities include:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance
of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests