.CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THEMARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.
.PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANKACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.
.DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISINGCAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.
.ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY,REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IFNEEDED.
.CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDSAND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.
.ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE,SERVICE AND ATMOSPHERE FOR ALL GUESTS DEVELOP WAYS TO CULTIVATE A REGULARCUSTOMER POOL.
.SUPERVISE A TEAM OF EMPLOYEES WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHOEFFECTIVELY COMMUNICATE CREATE A HIRING PROCESS FOR KEY STAFF ...