Job Responsibility1. Taking responsibility for the business performance of the restaurant.
2. Analysing and planning restaurant sales levels and profitability.
3. Organising marketing activities, such as promotional events and discount schemes.
4. Preparing reports at the end of the shift/week, including staff control, food control and sales.
5. Creating and executing plans for department sales, profit and staff development.
6. Setting budgets and/or agreeing them with senior management.
7. Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
8. Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
9. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Job RequirementsJob Benifits
