 Operational management organizing stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security
 Business analysis through inventory, sales, KPI’s reports

 Financial management planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc
 People management recruiting new staff, training and developing existing staff, motivating and Encouraging staff to achieve targets, coordinating staff scheduling and rotes
 Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations
 Ensuring high standards of customer service are maintained
 Implementing, and instilling in their teams, company policies, procedures, ethics, etc;
 Handling customer complaints and queries
 Preparing reports and other performance analysis documentation
 Reporting to and attending regular meetings with area managers or head office representatives
 Establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programs
 Inventory Management of stock and product cost analysis

 Operational management organizing stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security
 Business analysis through inventory, sales, KPI’s reports

 Operational management organizing stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security
 Business analysis through inventory, sales, KPI’s reports

TO MOTIVATE THE CLIENTS TO OPEN A POLICY.