Handle full set of accounts independently Collect cost information and maintain an expenses database Plan and record variable costs (e.g. purchases of raw material and operations costs) Review standard and actual costs for inaccuracies Prepare (monthly, quarterly and annual) cost forecasts Assess incoming products, resources, and services to ensure optimal pricing and cost efficiency Analyze invoices to verify the receipt of correct Material /services at the expected cost. Cooperate in tax submission, tax declaration, and perform ad hoc duties
Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue and expenses. Prepare an accurate portrayal of the finances of the restaurant, including bank accounts, spending, check pricing goals and food costs. Develop strategies to entice customers, including marketing plans, advertising campaigns, 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 if needed. Control operations by developing effective policies, creating high standards and 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 regular customer pool. Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action. Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees. Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace. 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 productive establishment. Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry.
Support the marketing manager in overseeing the department’s operations Organize and attend marketing activities or events to raise brand awareness Plan advertising and promotional campaigns for products or services on a variety of media (social, print, etc.) See all ventures through to completion and evaluate their success using various metrics Prepare content for the publication of marketing material and oversee distribution Conduct market research to identify opportunities for promotion and growth Collaborate with managers in preparing budgets and monitoring expenses Must be able to do Traditional Marketing and Digital Marketing
Processing and preparing financial statements. Overseeing client accounts. Creating, sending, and following up on invoices. Collecting and reviewing data for reports. Reviewing and performing audits on financial statements and reports. Keep track of accounts payable and accounts receivable