Christian Jay Remerata

Business Planning

• Creates and communicates a restaurants business plan to deliver the restaurant QSC, sales,

people and profit objectives which are aligned with market business objective.

• Ensure accurate sales projection.

• Establish good relation with the community.

• Plans and project monthly P&L analyze, present and recap the result. • Monitors and

reports

• progress on department goals and objectives

• Generates, analyze and present restaurants reports.

• Uses diagnostics and coaching mindset when completing each department manager’s

weekly

• walk through / weekly catch up.

Food Safety Manager

• Verifies the food safety daily and monthly checklist are 100% completed and verified;

conducts MFSPV.

• Ensure all managers are verified to conduct food safety procedures correctly.

• Ensure proper handling and follow up on all food safety related guest complaints or claims

• Inventory management

• Verifies accuracy of daily, weekly, and monthly food inventory reporting and ordering.

• Ensure that daily paperwork’s, weekly inventory and deviation reports are completed

accurately and on time.

People Practice

• Ensure that everyone in the restaurant adheres to professional image.

• Ensure new crew are oriented properly and crew files are maintained. • Oversees the scheduling of all crew

and managers; ensures that good scheduling practices and principle are followed.

• Write and conduct performance review for all managers.

• Verifies that all performance reviews are completed and delivered on time.

• Approves administered and communicates wage and salary adjustment.

• Screen and select applicants for the job.

• Verifies compliance with all labor and employment laws and comply policies.

Planned and Daily Maintenance

• Conduct energy survey and implement action plan.

• Verifies the planned maintenance task are scheduled and completed.

• Troubleshoot on planned maintenance emergencies.

• Follow up on proper maintenance of restaurant building, plant and equipment.

Safe and security

• Ensure safety of all customer in all areas of the restaurants.

• Plans sand lead monthly Safety Committee meeting and post action plan.

• Ensure proper implementation of cash handling policies and procedure for both crew and manager.

• Complete safety audits and ensure the problems are addressed.

• Investigates safety incidents, make corrections, and develops action plans.

• Check first aid kit monthly and replace item if needed.

• Ensure managers are trained and verified in first aid procedure.

Staffing, Scheduling and Positioning

• Updates manager’s records / 201 file.

• Creates and post monthly manager schedule that is focused on

• increasing sales and guest count, ensuring proper coverage to handle business segments, including management development.

• Verifies the accuracy of the crew schedule to optimize sales and profitability.

Internal Communication

• Observes and applies “open door policy”.

• Uses basic human relations, communication, and follow up skills.

• Oversees proper execution of promotion to maximize sales building potentials.

• Communicates the addition of new team members to department manager.

Shift Management

• Review guest count and projection.

• Communicates shift targets to crew and managers and follow up on the

• execution on shift.

• Ensure ROIP standards are maintained throughout the shift.

• Identify danger zone, diagnose and provide direction and coaching.

• Deliver outstanding QSC&V as measured by achieving targets.

• Ensure the primary and secondary responsibilities of crew and manager are followed.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Reconciled cash and credit card transactions to maintain accurate records.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Assisted in development and implementation of new menus to offer variety and options to customers.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Helped with planning schedules and delegating assignments to meet coverage and service demands.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.

• Kept all prep areas clean by sweeping, mopping and washing down counters.
• Assisted team members with tasks, increasing overall efficiency and achieving improved customer satisfaction.
• Kept customers and crew areas organized.
• Operated cash registers and POS systems, handling over $[Amount] in cash daily.