Monitorizarea si organizarea procesului de lucru in continuu a restaurantului de zi.

Fully responsible in daily operations, in line with company standards on menu standards, food safety, impeccable service, guest engagement, staff and team leaders trainings. Achieving established sales targets, forecasting sales, maintaining wages, weekly monitoring controllables in the bottom lines to be in line with sales forecasts and budget, saving by “wise” spend, stock purchases control, creating and maintaining par levels, saving utilities – therefore, overall contributing and achieving positive Store Profit. Weekly stock inventory up/down deviation investigation, I’m implementing correction action plans and achieving target of 1% on unknown variances. Restaurant food cost achieving at the moment average of 25-27% despite on most of key products are overseas. Brand awareness, marketing consulting, building business bridge with loyal guests.
Dealing with supply chain to get best product in time, researching new and business wise suppliers. Chasing facility and maintenance teams to keep my Restaurant in best shape, fixed and organized. Creating business cases and purchase orders of new equipment in order to be always in line with QA requirements.
Weekly financial P&L reporting, KPI’s reporting, trade report, weekly sales workbook, employee sales performance.
Staff and team leaders discipline – investigations, counselling issuance, warnings.
Staff and team leaders Professional Development Plans and Professional Improvement Plans creation according to their needs.