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Oversee all aspects of daily restaurant operations, including staffing, food quality, safety, cleanliness, and guest satisfaction.
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Lead, train, coach, and develop team members to maintain a motivated and efficient workforce.
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Manage scheduling, labor costs, and inventory control to optimize efficiency and profitability.
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Monitor, analyze, and act upon Profit and Loss (P&L) Statements to meet or exceed financial targets.
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Ensure compliance with company policies, health and safety regulations, and local laws.
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Drive sales through local store marketing, upselling, and superior guest service.
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Implement systems to maintain high food quality, speed of service, and consistency.
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Resolve guest concerns promptly and professionally.