Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service
Adhere to restaurant standards and service levels to increase sales and minimize costs including food / beverage / supply / utility and labour costs
Responsible for ensuring that all financial (invoices / reporting) and personnel or payroll related administrative duties are completed accurately and on time in accordance with restaurant policies and procedures...
Customer Service
Teamwork
Food preparation
Team leadership
Kitchen operations
Inventory management
Customer service
Food safety and hygiene
Staff training
Quality control
Menu planning
Cost control
Cost control