• 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 THAT ENSURESQUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITINGPRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEMREWARDING OR DISCIPLINARY ACTION.

• FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLINGREQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOODHEALTH SAFETY PRACTICES TO EMPLOYEES.

• CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDSAND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THEWORKPLACE.

• LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY;USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS;THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVEESTABLISHMENT.

• LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVETHE COMPETITION WITHIN THE INDUSTRY.