Supervises entire restaurant operation during assigned scheduled hours and performs various administrative functions.
Maintains highest level of Quality, Service, and Cleanliness by implementing the nine operations management systems.
Takes active role in customer relations and customer service.
Controls costs, inventories, and waste.
Follows published procedures for receiving, holding, preparing, and serving products.
Maintains high level of productivity through effective hiring, training, scheduling, positioning, and motivating employees.
Achieves maximum sales utilizing Q.S.C., systemic marketing and local marketing efforts.