Restaurant And Food Service Managers

Description

Establish restaurant business plan by surveying restaurant demand; confer with people in the community; identify and evaluate competitors; prepare financial, marketing, and sales projections, analyses and estimates.
Meet and exceed restaurant financial objectives by initiating corrective actions, as required; and implementing strategies to increase average meal sales.
Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements.
Accomplish restaurant objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff.
Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry.