Manages a large Franchise restaurant front of the house (FOH) operations., Ensures consistency in food and service to increase sales. Maintains budgeted food and service labor costs and proper inventories., Formulates instructions and gives directions necessary to operate a fluid, and efficient food production operation. Ensures proper handling, maintenance and storage of all items., Conducts management review of patron food production programs to identify problems and initiate appropriate corrective measures. Evaluates the success of programs in terms of profitability, customer satisfaction and mission accomplishment., Monitors the procurement of all supplies and equipment for the activity.
59000 - 65000