Coordination, support and participation on all levels and tasks in your restaurant.
Responsible for the correct and timely preparation and publication of the schedules and planning for your restaurants respecting the procedures and regulations, both legal and Poule & Poulette specific.
Follow up and planning of holidays, recuperation, counters and vacation.
Responsible for all contracts and dimona regulations for your restaurant.
Participation in selecting and supporting, coaching and training of all management personnel and evaluations of all management personnel and shift leader.
Focus on reaching and maintaining a proper F&B- and personnel cost in balance with daily revenue.
Plan organize and lead all internal restaurant meetings.
Analyze, compose and follow up on action plans based on internal audit.
Analyze P&L and develop monthly reviews.
Participate and prepare the regional and national management meetings and transfer the information towards your restaurant.
Analyze and prepare the yearly budget.
Responsible for restaurant specific marketing initiatives.