Restaurant General Manager
Oversee and managed all areas of the restaurant and made final decisions on matters of importance. Responsible for ensuring that all financial invoices, reporting, and personnel/payroll related administrative duties were completed accurately. Enforced sanitary practices for food handling, general cleanliness, maintenance of kitchen, and dining areas. Ensured compliance with operational standards, company policies, federal/state/local laws, and ordinances. Estimated food and beverage costs. Supervised portion control and quantities of preparation to minimize waste. Estimated food needs, placed orders with distributors, and scheduled the delivery of fresh food and supplies. Ensured positive guest service in all areas. Responded to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Ensured that proper security procedures are in place to protect employees, guests and company assets. Managed shifts which included: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigated and resolved complaints concerning food quality and service. Direct hiring, supervision, development and, when necessary, termination of employees. Maintained an accurate and up-to-date plan of restaurant staffing needs. Prepared schedules and ensured that the restaurant was staffed for all shifts.