Responsible for overall operation, guest satisfaction, healthy profit – oversight of managers – quality control

• Address guest concerns, complaints, and online reviews.
• Ensure Cleaning schedule is adhered to and all supplies in bathrooms are stocked.
• Manage managers and ensure accountability with all AORs.
• Send weekly schedule to D.O. within budget
• Coordinate with special events coordinator on the use of space
• Update list of vendors we work with
• Create budgets yearly with D.O.
• Approve schedules for both FOH and BOH and ensure they are within budget – exceptions to be made when there are large parties
• Ensure opening/closing checklist are in use and completed daily.
• Code all FOH invoices (Or review all coded invoices) - Operating supplies, Amex receipts, paper goods, China, silverware – scan all FOH and BOH and send to accounting by Monday of following week.
• Check labor report and ensure accuracy based on what was worked daily.
• Protect and monitor health of business, all final interviews should be done by GM.  All employment for hire ads will be placed by GM.
• Meeting with FOH and BOH managers and implement: Start, stop, keep procedures to hear everyone’s opinion on how we can collectively improve- Go through the bi-weekly numbers in relation to budget.
• Monthly meeting to discuss previous month’s numbers with D.O.
• Ensure all manager certifications are current - ABRA licenses, Food ServSafe, and TIPs
• Run weekly reports to ensure all controllable expenses, food and labor are per budget - send to David and discuss at meeting.
• Run service and floor during peak hours (5:30pm – 9:30 pm on weekdays) and till 10:30 on weekends – 10 am – 3pm for brunch service.
• Touch every table to ensure quality of service and to uphold standards of the guest experience.