Sentences with phrase «daily restaurant operations»

Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple locations Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales by 5 % each year through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and beverage quality standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Completed management training program through Fatburger corporate university Certified in ServeSafe food handling procedures Perform administrative duties such as data entry, filing, faxing, and phones as needed Represent brand with positivity, dedication, and professionalism

Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple establishments Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and beverage quality standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Perform administrative duties such as data entry, filing, faxing, and phones as needed Fluent in Albanian, English, and Spanish.

Cobblestone Restaurant, Clifton, NJ 1990 — 2002 Owner / General Manager Oversaw all aspects of daily restaurant operations including menu development, staff hiring and supervision, and managing payroll and inventory.

Proven capability to manage kitchen staff and oversee daily restaurant operations.

Not exact matches

This allows that franchisee to focus fully on the daily operations of the restaurant and not the time - consuming and sometimes frustrating back - office paperwork.

O'Shea says every corporate HuHot staff member must work in a restaurant to better understand the clientele and the daily operations.

Before arriving to TFG, Raffa enjoyed a 5 year tenure with Majestic Café as chef and later managing partner, where he oversaw the daily operations of the restaurants.

Take the guesswork out of restaurant operations with an online logbook that keeps time - bound, daily notes, and task lists.

Most recently, she has taken on the title of CAO to reflect her role overseeing the entirety of the senior global management workforce and the performance of the daily operations including finance, marketing, event sales, restaurant operations and human resources.

In his new role, Chef Sala will oversee the daily operations of the resort's eight onsite restaurants, work closely with the culinary teams and coordinate catering for special events.

This is the Fairmont Scottsdale's second collaboration with Sandoval which began with La Hacienda where Chef de Cuisine Forest Hamrick oversees the daily operation of both restaurants.

For instance, Avalon Waterways is in the process of developing an AvalonGo app that will provide passengers with the daily itinerary; a list of nearby attractions featuring hours of operation and historical facts; maps and locations of cafes, restaurants, bars; and entertainment options that might prompt further exploration.

Guests staying in a «Privilege» category will receive the following, in addition to the All Inclusive amenities: • Private check - in and check - out at the Valentin Privilege Lounge • Pre-arrival concierge services at [email protected] • Early check - in and late check - out (subject to availability) • Daily newspaper room delivery • Bottle of sparkling wine upon arrival • Fruit basket & petits fours once per stay • In - room fresh flowers once per stay • Tailored made mini-bar from a selection of premium drinks on the Privilege Menu • Beach bag • Lobster included at any of the a la carte restaurants • Restaurant reservations through the Privilege Club concierge if desired • Reserved lounge chairs under guest names at pool or beach • Exclusive access to the Privilege Lounge inclusive of Wi - Fi, concierge service, ultra premium bar service, and snacks (subject to hours of operation) Important information: Certain restrictions may apply.

With Reef Divers Valet Diving, our on - site dive operation, divers have access to daily 2 - tank boat dives, unlimited shore diving available 24/7, an on - site restaurant and bar, free Wi - Fi access, and friendly service.

Restaurant managers are responsible for ensuring that the daily operations of a restaurant run smoothly.

Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages.

The Assistant Manager position provides assistance in managing the overall operation of the assigned restaurant on a daily basis...

Managing the daily operations including vendor sourcing, entertainment booking, and profit and loss for restaurant operation with over $ 2m in projected sales.

Supervised daily shift operations and ensures compliance with all restaurant policies, standards and procedures

A food and beverage manager looks after many areas of operation conducted daily in hotels, restaurants, resort, banquet hall, and in a catering company.

Coordinated daily operations of busy vegetarian restaurant and grocery store, promoting smooth work - flow and accuracy of operations; addressed customer complaints; guided employees; identified and resolved issues as they arrived

Responsible for overseeing all aspects of daily operations of upscale restaurant employing 16 associates.

A food service manager handles the daily operations of restaurants and other dining establishments.

Reorganized accounting operations (strengthened restaurant's sales about 30 percent in daily profit) and improved point of sales system which maximized restaurant utilization

Managed daily operations of each of the Emerald Queen's 7 restaurants, located in either of the Puyallup Tribe's two casinos.

Oversaw daily operations for restaurant including cash audits, guest satisfaction, food quality control, restaurant atmosphere and cleanliness and excellent service.

In performing their duties, food and beverage managers oversee the daily operations in a food and beverage company, restaurant or hotel to ensure compliance with set quality standards.

Bertucci's Italian Restaurant Corporation 5/2003 — 1/2010 Managing Partner Managed and oversaw daily operation of a high volume restaurant.

Venue Managers oversee daily operations in a bar or restaurant.

Pizzeti Restaurant 4/1999 — 8/1999 Store Manager Managed and oversaw daily operations of the restaurant.

El Reparo Restaurant, Greensburg • IN 2006 - Present Position Held Oversaw daily operations of the restaurant.

Performed routine utility services throughout the various departments of the restaurant for quality daily operations.

Managed daily business operations grossing $ 5 million annually for the restaurant of an internationally recognized brewery

→ Able to effectively and efficiently manage all daily hotel and restaurant operations that will achieve planned goals for integrity, revenue, house profit, and maintain company standards for guest satisfaction, quality assurance, and asset protection.

District manager responsible for daily operations of seven Houston restaurants with $ 14M in annual sales.

Managed daily operations of a restaurant that seats 350 and respond to employee and customer concerns and compliments

Restaurant General Manager: manages all aspects of the daily operations of a restaurant to maximize sales, profits and a positive customer experience.

I am a dedicated, hardworking restaurant management professional with extensive daily planning and operations experience.

Create Resume Charise Phillips 100 Main Street, Cityplace, CA, 91019 [phone] [phone] [email protected] Professional Summary I am a dedicated, hardworking restaurant management professional with extensive daily planning and operations experience.

IT Systems Engineer tasked with managing daily corporate operations that supported Quiznos 5000 national and international restaurants

Leads Crew Members and directs all daily operations of the restaurant in the absence of the General Manager including supervising and training employee.

PROFESSIONAL SUMMARY Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience.

Directing daily operations within 4 - Star and 5 - Star restaurants and resorts.

Spudly's Super Spuds, Metairie • LA 1984 — 2001 Manager Managed strategic restaurant operations, budgets, accounting / payroll, HR functions for new hires, and tracked daily sales and provided inventory management.

Provide all daily operational management initiatives for hotel operations and full service restaurant, and successfully recruited new management team and focused training on a «customer destination» experience.

Oversee all daily operations management for Company restaurants, banquet, concessions, and special events.

Construction Project Manager — Duties & Responsibilities Oversee multimillion dollar construction projects including restaurants, retail centers, and multi-family dwellings Recruit, train, and manage field and office staff ensuring effective and efficient operations Direct daily administrative functions including HR, accounting, and communications Lead construction site operations, logistics, subcontractor supervision, and scheduling Create an atmosphere of professionalism, teamwork, and dedication to company goals Responsible for compliance with all applicable construction, environmental, and safety regulations Manage subcontractor bid process, contract negotiations, and subcontractor buyouts Design and implement architectural plans for fitness centers, markets, retail centers, and surgery centers Prepare and adhere to construction schedules and budgets ensuring timely, cost effective project completion Craft estimates, bids, and proposals, tailoring them to clients based on their specific needs and styles Maintain comprehensive records detailing project specifications, activity reports, and other pertinent data Proficient in Project, Tiimberline, AutoCad, and other industry software Develop a rapport with customers and provide exceptional service Build and strengthen strong relationships with partners, coworkers, and industry leaders Represent company brand with poise, integrity, and positivity

Regional Restaurant Management — Duties & Responsibilities Lead through example with consistent work ethic, attitude, and professionalism, supervising the facilitation of food sales, overseeing restaurant operations and promoting a high - quality, memorable customer dining experience Participate in all phases of strategic store - level planning with other management professionals, including local staffing, service - related concerns, inventory control, merchandising, sales and revenue projections, and local competition Employ various strategies to manage and reduce food, beverage and labor expenses Supervise all store opening and closing functions, including the acquisition and sale of all equipment, state and county inspections, general contractor relations, hiring and terminations, and financial data transmission Perform continuous assessment of all operational aspects while furnishing oversight and guidance regarding the effective application and execution of critical internal policies and procedures to standardize restaurant offering across markets Meet and exceed customer satisfaction benchmarks while tracking progress versus established branch and corporate guidelines Identify and utilize talent among team members with focused training efforts, targeted professional hiring, job fair management and the promotion of a performance - based work environment that leverages individual talents for group benefit Provide relevant administration and oversight with respect to all HR - related functions, including payroll and compliance tasks Oversee the management of daily, weekly and monthly food and supply inventories, in addition to alcohol products, while holding responsibility for the development of weekly P&L statements and internal store audit execution Address local management and staff queries and resolve them in an expedited manner, promoting sustained revenue growth through relationship development and the leveraging of both talent and resources at all locations Collaborate and communicate effectively with all store personnel as well as with members of corporate management Execute all marketing and sales strategies while tracking progress versus established internal and external industry benchmarks, focusing on both revenue generation, customer acquisition and brand loyalty development Maintain a strong working knowledge of product and services as well as related industry considerations, including pricing and regulatory trends, service - related issues and local competitor operations

Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality product Ensured staff compliance with corporate food and beverage standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed