On boarding Assistant / Manager

You are responsible for the general quality and performance of the restaurant. After analysing and choosing targets, you develop appropriate action plans to increase turnover and optimise cost management (margin, HR, operating costs). You set progressive targets to members of your team, and make sure everyone is supported (initial training, evaluation interviews). You make sure administration connected with human resources and managing your restaurant is monitored daily. You also take part in restaurant service running well, particularly by assisting with lunchtime rushes, a big part of your time is operational.