Establish, monitor, and manage budgeted revenue and net operating income, ensuring the budgeting process is accurate and efficient.
Develop and implement action plans, providing guidance and support to the restaurant/bar/outlet teams to achieve or exceed budgeted revenue and net operating income targets.
Ensure adherence to labor and expense guidelines to maintain budgeted costs and optimize profitability.
Institute and oversee service and product upgrades to maintain the restaurant's competitive edge in the market.
Lead and manage all restaurant team members, providing effective supervision and fostering a positive work environment – inspiring and motivating your team every step of the way.
Select, train, and develop all restaurant staff, exercising discretion in hiring, performance reviews, disciplinary actions, and terminations in line with company policies.