pbelair78

Analyze financial reports regularly to identify areas for improvement, such as labour and food costs, thereby increasing revenue streams. Seek ways to improve front-of-house (FOH) and back-of-house (BOH) processes to provide prompt service. Maintain sanitation and safety standards. Create and implement policies and protocols. Hire, train, and discipline staff, and implement staff incentive programs to motivate employees and improve overall performance. Manage inventory and regularly audit food and beverage items to minimize discrepancies and ensure the kitchen is always adequately stocked. Oversee day-to-day operations, including opening and closing procedures. Monitor and manage reservations to optimize table turnover and guest satisfaction. Address customer inquiries, concerns and feedback promptly and professionally.