Restaurant Manager

RESTAURANT MANAGER Overall restaurant management and efficient functioning of a restaurant. Promote a positive and healthy environment to all employees and exceeds customers dining experience. Responsibilities: Achieve objectives by contributing information and recommendations to strategic plans and reviews; Preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; Resolving problems; completing audits; identifying trends; determining system improvements; implementing change.Reviews and identifies opportunities for operations and process improvement.Manage and oversee the entire restaurant operationEnsures that the store is in full compliance with local health and other government requirements.Conductsregular audit of store funds, sales, compliance on cash handling procedures, and inventory of all food and non-food items inside the restaurant.Must achieve store financial target.Maintaining safety and food quality standardsTrains, guides and motivates employees to ensure their professional development and personal growth and, at the same time, ensure productivity and viability of the restaurant.Implements Code of Discipline to all employees.Conduct performance evaluation following policies and procedures to be able to reward good performance, address deficiencies, and set performance targets to ensure job satisfaction and success on the job.Promotes camaraderie and teamwork among employees to achieve Healthy and Positive Culture.