Asst. Manager Restaurant

*Achieves outlets 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.
*Promotes and markets retail sales items in F-B outlets by designing and updating menu boards, signage, and other collateral.
*Ensures all products are displayed attractively for to promote retail sales.
*Participates in designing and implementing systems for pre-order sales, on-line sales, and other means to deliver product to the market.
*Meets F-B financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
*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.
*Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
*Manages shifts that include daily decision making, team member support and guest interaction.
*Planning and setting daily production levels and monitoring proper food handling procedures.
*Insuring proper staffing levels throughout shift.
*Ensures that proper cash handling procedures are followed.
*Provide team members with positive and corrective feedback and takes appropriate action.
*Appropriately responds to guest compliments and complaints.
*Assist GM in implementing and executing various company programs including accounting procedures, menu changes, marketing strategies, and training and developmental processes.
*Continuously provides a favorable image of F-B to promote the company's objectives and to enhance community recognition and acceptance.
*Assist with additional task in other Food - Beverage operations
*Retail , market and merchandise F-B
*Determine financial gains or losses while considering future revenue streams with patrons
*Consistently maintain F-B concepts and ownership's vision, aiming to drive top line revenue and enhance the guest experience
*Track, analyze, monitor, and evaluate the sales with POS system and Avero
*Monitor daily operations in F-B department and identify service operation inefficiencies; identify opportunities to increase demand, average check, and faster turn times to increase top line revenue; identify opportunities to reduce costs and increase the bottom line.
*Manage F-B department team members performance
*Conduct food and beverage menu engineering and pricing analysis (quarterly or bimonthly), calculate impact, and monitor changes. Consistent menu engineering and planning will determine optimal pricing structure and generate higher top line revenue
*Must be able to deal effectively with team members, guests and vendors, communicate clearly, and exercise sound judgment
*Leader in Development will dedicate a substantial amount of time on the floor interacting with guest and team members