Multi Unit Manager
SWISH
Total des années d'expérience :19 years, 7 Mois
• Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts guest by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Manage and assume overall responsibility for the success of the stores by directing all operational aspects of each store and driving sales whilst minimizing cost.
• Oversee overall financial management, planning, systems and controls.
• Supervise and coach managers on a weekly basis.
• Oversee overall stocks and inventory.
• Manage and assume overall responsibility for the success of the stores by directing all operational aspects of each store and driving sales whilst minimizing cost.
• Oversee overall financial management, planning, systems and controls.
• Supervise and coach managers on a weekly basis.
• Oversee overall stocks and inventory.
• Managing the Supply Chain.
• Collaborate with local suppliers to acquire all necessary resources and services.
• Develop, implement, and monitor training programs within an organization.
• Supervise technical training for staff.
• Conduct orientation sessions.
• Create brochures and training materials.
• Develop multimedia visual aids and presentations.
• Prepare and implement training budget.
• Evaluate needs of company and plan training programs accordingly.
• Conduct performance evaluations.
• Conduct continuing education training.
• Provide leadership development education.
• To ensure professionally managed, organized and a high degree of customer care, quality, and cost control and revenue maximization is achieved.
• Responsible to ensure approved policies and procedures are adhered to and maintained.
• Inspects dining area and ensures cleanliness.
• Analyzes and recognizes deficiencies or problems areas and provides solutions to achieve desired results.
• Completes required paperwork and recording of transactions.
• Ensure any guest issues are addressed immediately and resolved in a manner which exceeds the customer’s expectation.
• Assist in the promotion/creation of in-house sales initiatives ensuring operations contribute proactively to the overall sales function
Bachelor of Science Marine Transportation