Description
Responsibilities
- Review financial statements, sales and other performance data to measure productivity or goal achievement to identify areas needing program improvement
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
- Aid in all financial budgeting operations to maximize profitability
- Planning and developing menus in coordination with the Executive Chef
Qualifications
- Minimum of 10 years of F&B experience, and 3 years experience managing a dine-in restaurant
- Strong leadership and management skills, with the ability to motivate and inspire a team
- Financial skills, P&L and inventory management experience
Experience:
- food and beverage industry: 10 years (required)