Overview You will lead daily operations, oversee annual budgeting, and drive forecasting and cost controls to achieve financial targets. You'll manage staffing, set schedules, and evaluate team performance to maintain service standards. You'll coordinate with management and hold daily huddles to share critical updates. This role combines financial leadership with hands-on team management to maximize unit performance and guest satisfaction.
Responsibilities- oversee daily operations and staffing
- develop and manage annual budget and forecasting
- control costs to meet/exceed financial goals
- set schedules and assign duties while maintaining proper staffing
- evaluate team member performance
- communicate regularly with management on room activities
- hold daily team huddles to share information
- lead budgeting and cost control efforts for unit performance
Key requirements- effective communication with guests, team members, and management
- comprehensive knowledge of food, wine, spirits, and beverages; culinary background preferred
- sound judgment in decision making
- experience as restaurant manager or assistant with P&L responsibility preferred
- comprehensive knowledge of P&L, cost control, menu planning, budgeting, training, inventory control, and sanitation
- strong communication
- leadership
- sound judgment
- P&L management
- _budgeting and forecasting
- cost controls
