Execution

PLAN

Identifying & developing possible new projects.

  • Creating the vision Plan for Implementation

  • Market Strategy

  • Assess Risk Financial Proforma

  • Set KPI's

EXECUTE

Utilizing industry professional resources.

  • Products & Services

  • Project completion through Critical Path

  • Hiring & Training Staff

  • Guest Satisfaction

  • Employee Feedback

  • Optimize Operations

  • Polices & Procedures

  • Analyze Budgets

RETURN

Ensuring Growth and Reinvesting

  • Guarantee ROI

  • Customer Service Experience

  • Analyze Improvements

  • Pivot to changes

  • Refine strategy

  • Planning for future markets

Operations Management

Responsibilities
and KPIs

Managers and the Executive Chef are responsible for overseeing the overall day-to-day operations in the absence of ownership. They must be well-versed in the goals set by ownership, which include targets related to food, LBW (liquor, beer, and wine), and non-alcoholic beverages. Additionally, they must manage budgets for both sales and costs.

Their duties include creating strategic plans to achieve the specified goals, recruiting hourly staff as necessary, and conducting ongoing training for staff members. Furthermore, they are responsible for inventory management and the creation of Standard Operating Procedures (SOPs).

They will work with leadership team to ensure these expectations are met.

People Management

Handbook
Reviews and guidance on policies and procedures

  • Employment Policies

  • Employee Benefits

  • Compensation

  • Workplace Conduct

  • Time Off Policies

  • Performance Expectations

  • Ethics

Onboarding
Create onboarding plan, what is the roadmap of each employee joining the company? To be the employer of choice it starts at the beginning. Hire - Orientation - Training - Retention

  • Orientation Deck

  • Training Documents

  • On the Job Training

  • 30-60-90 Check ins

  • Certification training such as TIPS & SERVSAFE

Support

Back of the house
Create consistency
The Recipe Build Sheets ensure product consistency and serve as a training tool for all new hires. Additionally, these sheets function as cost analysis tools to ensure all new and existing items remain within the target food cost.

The Food Safety Checklist, including temperature logs and the Quality Assurance Daily Checklist, ensures that restaurant operations meet health code inspection standards.

Front of the house
First impression is everything
Hospitality manuals, content, and training are designed to ensure that the staff meets established service expectations. These include detailed Steps of Service and Beverage Training, encompassing Liquor, Beer, and Wine. Additionally, the training covers upselling strategies and effective use of key buzzwords.

Customers

  • Friendly & Attentive Staff

  • Menu Knowledge & Recommendations

  • Order Accuracy & Timeliness

  • Table Maintenance

  • Handling Complaints Gracefully

  • Payment Process Efficiency

  • Personalized Service

  • Ambiance Feedback

Marketing

  • Evaluate:
    Review current performance to understand business condition, competitive landscape and target audience.

  • Objectives:
    Set measurable goals Target Audience: Ideal Customer

  • Tools & Tactics:
    Social Media, advertising, events, email marketing, promotions, in-house LTO's, etc.

  • Budget:
    Breakdown of cost

  • Timeline:
    Calendar for activities/post and deadlines.

Finance

Business P&L
Set goals for Food, LBW, NA, Supplies, Labor , CAPX and etc
Reports are generated to provide an overview of the company's financial performance by comparing revenue to expenses and calculating the resulting profit and loss. These reports will be created on a weekly basis and ownership will be instructed on both the generation process and the effective utilization of these reports.

Inventory Management
Tracking and monitoring of all food, beverage, and supply used. The goal is to ensure inventory on-hand meets the demand while minimizing waste and spoilage.
The process will consist of: Setting Goals, Determining PARS (Qty of each item needed on hand everyday), Valuation (Cost of inventory on-hand), Counts of each item, Usage of each item, Modifying PARS based on patterns of what was used, and Audits to ensure inventory levels are accurate.

Project Managment

Planning, Organizing & Overseeing

New Business Openings/Reopening Renovations & Expansions

Critical Path Outlines projects goals and budgets.

Identify: Assign Key Stakeholders to perform duties needed.

Planning: Creation of timelines, budgets, resource allocation, and quality management.

Execute: Coordinate and communicate with stakeholders and monitor progress.

Control: Tracking of progress and making all necessary adjustments to ensure the project stays on track and within the budget.

Completion: Transition to ownership and conduct post project review.