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Christy--Compliance and Legal Matters

Christy--Vendor Management

Christy--Beverage Program Development

Christy--Insurance Management

Christy--Energy Efficiency Management

Christy--Equipment Inventory and Tracking

Christy--Budget Preparation and Monitoring

Christy/John--Equipment Maintenance and Upkeep

Leo--Profitability Analysis

Leo--Financial Management

Leo--Record Keeping and Documentation

Leo--Vendor and Supplier Management

Leo--Financial Reporting and Analysis

Leo--Cash Flow Management

Leo--Financial Systems and Technology

Leo--Financial Performance Metrics

Leo/Christy--Financial Planning and Strategy

Taci--Brand Management and Positioning

Taci--Digital Marketing and Social Media Management

Taci--Advertising and Promotion

Taci--Public Relations and Media Relations

Taci--Event Planning and Sponsorship

Taci--Customer Relationship Management (CRM)

Taci--Marketing Performance Analysis and Reporting

Taci--Community Engagement and Outreach

Taci--Customer Feedback and Satisfaction

Taci--Strategic Marketing Planning

Accounts Payable and Receivable

  1. Process vendor invoices for payment

  2. Review and verify accuracy of invoices

  3. Ensure timely payment to vendors and suppliers

  4. Reconcile accounts payable ledger to ensure accuracy

  5. Manage cash flow to meet payment obligations

  6. Generate and send customer invoices

  7. Follow up on overdue accounts receivable

  8. Reconcile accounts receivable ledger

  9. Maintain records of financial transactions

  10. Prepare and analyze financial reports

Payroll and Benefits Administration

  1. Collect and review timesheets or timecards

  2. Calculate wages and salaries for employees

  3. Deduct taxes, benefits, and other withholdings

  4. Process payroll payments via direct deposit or check

  5. Maintain accurate payroll records and reports

  6. Administer employee benefits programs (e.g., health insurance, retirement plans)

  7. Enroll new employees in benefit programs and update changes as needed

  8. Ensure compliance with labor laws and regulations related to payroll and benefits

  9. Respond to employee inquiries regarding payroll and benefits

  10. Stay updated on changes in labor laws and regulations related to payroll and benefits

Employee Engagement and Retention

  1. Develop strategies to improve employee satisfaction

  2. Conduct employee surveys to gather feedback

  3. Analyze survey results to identify areas for improvement

  4. Implement initiatives to boost morale and motivation

  5. Organize team-building activities and events

  6. Recognize and reward employee performance and achievements

  7. Provide opportunities for career development and advancement

  8. Address employee concerns and grievances promptly

  9. Foster a positive work environment and culture

  10. Monitor employee turnover rates and retention metrics

Diversity and Inclusion Initiatives

  1. Develop diversity and inclusion training programs

  2. Conduct diversity and inclusion workshops or seminars

  3. Promote diversity and inclusion in recruitment and hiring processes

  4. Monitor diversity metrics and track progress toward diversity goals

  5. Establish an employee resource group for diversity and inclusion

  6. Implement policies and practices to prevent discrimination and bias

  7. Foster a culture of respect and inclusivity in the workplace

  8. Address diversity-related issues or conflicts promptly

  9. Collaborate with external organizations or experts on diversity initiatives

  10. Regularly communicate diversity and inclusion initiatives to employees

HR Data Analysis and Reporting

  1. Analyze turnover rates

  2. Track retention rates

  3. Monitor employee satisfaction scores

  4. Generate HR reports on key metrics

  5. Conduct trend analysis of HR data

  6. Identify patterns or correlations in HR data

  7. Provide insights for HR strategy development

  8. Present findings to senior management or HR team

  9. Make recommendations for improvement based on data analysis

  10. Ensure data integrity and accuracy in HR systems

Payroll Administration

  1. Collect and verify employee timecards

  2. Calculate employee hours worked and wages earned

  3. Process payroll on a timely basis

  4. Ensure accuracy of payroll calculations and deductions

  5. Verify employee data and employment status

  6. Handle payroll inquiries and discrepancies

  7. Prepare and submit payroll tax filings

  8. Maintain payroll records and documentation

  9. Stay updated on payroll laws and regulations

  10. Implement payroll best practices and procedures

Waste Management

  1. Implement waste reduction initiatives

  2. Develop and maintain recycling programs

  3. Monitor waste generation and disposal practices

  4. Negotiate waste disposal contracts with vendors

  5. Ensure compliance with waste management regulations

  6. Train staff on proper waste handling procedures

  7. Conduct regular waste audits to identify areas for improvement

  8. Optimize waste collection schedules

  9. Investigate opportunities for composting or food donation

  10. Continuously evaluate and update waste management strategies

Performance Management

  1. Set clear performance goals for all employees

  2. Conduct regular performance reviews

  3. Provide timely and constructive feedback to employees

  4. Recognize and reward high performers

  5. Develop improvement plans for underperforming employees

  6. Address performance issues promptly and effectively

  7. Monitor progress towards performance goals

  8. Adjust goals and expectations as needed

  9. Ensure consistency and fairness in performance evaluations

  10. Keep detailed records of performance discussions and outcomes

Food Quality Control

  1. Develop standardized recipes

  2. Conduct regular taste tests

  3. Monitor portion sizes and presentation

  4. Implement food safety protocols

  5. Train kitchen staff on quality control measures

  6. Perform regular quality inspections

  7. Address any issues with food quality promptly

  8. Source high-quality ingredients

  9. Monitor cooking techniques and equipment performance

  10. Collect and analyze customer feedback on food quality

Daily Operations Oversight

  1. Manage staffing levels for front-of-house and back-of-house

  2. Monitor customer service standards

  3. Oversee food preparation and quality control

  4. Ensure cleanliness and organization of the restaurant

  5. Handle customer complaints and issues

  6. Coordinate with kitchen staff for efficient food production

  7. Manage inventory levels and ordering

  8. Train and mentor staff

  9. Implement policies and procedures for efficient operations

  10. Conduct regular performance evaluations

  11. Manage staffing levels to prepare for any management changes

  12. Engage restaurants on a full time basis until full management staffing is achieved.

Health and Safety Compliance

  1. Conduct regular health and safety inspections

  2. Ensure compliance with local health regulations

  3. Train staff on health and safety procedures

  4. Maintain records of health and safety training

  5. Implement proper sanitation protocols

  6. Monitor food handling practices

  7. Address any health code violations promptly

  8. Investigate and document any accidents or incidents

  9. Review and update health and safety policies as needed

  10. Coordinate with external health inspectors

Acconts Payable an Receivable
Payroll Administration
Waste Management
Performance Management
Food Quality Control
Daily Operations Oversight
health safety
Payroll and Benefits
Employee Engagement
HR Data
Kitchen Operations Management
Kitchen Operations Management
  1. Develop standardized recipes

  2. Train kitchen staff on recipes and cooking techniques

  3. Ensure proper food handling and safety protocols

  4. Monitor food preparation processes

  5. Maintain inventory of kitchen supplies

  6. Implement quality control measures

  7. Coordinate kitchen workflow

  8. Address any kitchen equipment issues

  9. Conduct regular kitchen inspections

  10. Continuously evaluate and improve kitchen operations

Inventory Management

  1. Regular Inventory Audits

  2. Inventory Tracking Software Implementation

  3. Supplier Negotiations

  4. Menu Engineering

  5. Inventory Par Levels

  6. Cost Control Measures

  7. Labor Scheduling Optimization

  8. Training and Development

  9. Performance Monitoring

  10. Variance Analysis

  11. Financial Reporting

  12. Continuous Improvement

Cost Control and Budget Management

  1. Review and analyze financial statements

  2. Implement cost-saving measures

  3. Negotiate contracts with suppliers

  4. Monitor inventory levels and turnover

  5. Conduct regular price comparisons

  6. Optimize menu pricing

  7. Implement labor scheduling software

  8. Train staff on cost control measures

  9. Monitor and track labor hours

  10. Analyze food waste and implement strategies for reduction

Inventory Management
Cost Control and Budget Management
Sanitation and Cleanliness
Sanitation and Cleanliness
  1. Develop and implement sanitation and cleaning protocols

  2. Train staff on proper cleaning procedures and use of cleaning equipment

  3. Conduct regular inspections to ensure cleanliness standards are met

  4. Monitor inventory of cleaning supplies and equipment

  5. Address sanitation issues promptly and effectively

  6. Maintain records of cleaning activities and inspections

  7. Coordinate deep cleaning and maintenance schedules

  8. Ensure compliance with health and safety regulations

  9. Respond to customer feedback or complaints regarding cleanliness

  10. Continuously improve sanitation practices and standards

Quality Assurance and Standards

  1. Establish and enforce food safety protocols

  2. Conduct regular inspections of food preparation areas

  3. Monitor recipe consistency and portion control

  4. Train staff on food safety practices and quality standards

  5. Implement quality control measures for food preparation and presentation

  6. Monitor customer feedback on food quality and address any issues

  7. Conduct regular audits of food handling procedures

  8. Collaborate with kitchen staff to develop standardized recipes

  9. Implement procedures to minimize food waste

  10. Continuously assess and improve food quality standards

Internal Controls and Risk Management

  1. Develop internal control policies and procedures

  2. Implement segregation of duties to prevent fraud

  3. Conduct regular audits of financial transactions

  4. Monitor compliance with internal controls

  5. Identify and assess risks to the business

  6. Develop risk management strategies

  7. Establish contingency plans for potential risks

  8. Train staff on internal control procedures

  9. Investigate any irregularities or discrepancies

  10. Continuously evaluate and improve internal control processes

Employee Relations and Conflict Resolution

  1. Conduct exit interviews

  2. Implement employee recognition programs

  3. Provide career development opportunities

  4. Offer competitive compensation and benefits

  5. Address employee grievances promptly

  6. Foster open communication channels

  7. Provide conflict resolution training

  8. Establish clear performance expectations

  9. Offer flexible work arrangements

  10. Encourage teamwork and collaboration

  11. Promote a positive work culture

  12. Address workplace issues proactively

  13. Monitor employee satisfaction levels

  14. Implement employee feedback mechanisms

  15. Provide opportunities for advancement

  16. Offer work-life balance initiatives

  17. Conduct regular performance evaluations

  18. Recognize and reward employee achievements

  19. Provide ongoing training and development

  20. Ensure fair and equitable treatment of employees

Employee Training and Development

  1. Develop training manuals and materials

  2. Conduct onboarding sessions for new hires

  3. Implement training programs for various job roles

  4. Provide hands-on training in kitchen and front-of-house operations

  5. Offer cross-training opportunities for employees

  6. Schedule regular training sessions on safety procedures

  7. Provide ongoing training on customer service skills

  8. Offer certification programs for food safety and handling

  9. Conduct training sessions on POS systems and technology

  10. Organize leadership development programs

  11. Provide training on menu items and product knowledge

  12. Offer specialized training for specific job functions (e.g., cooking techniques, cashier duties)

  13. Conduct refresher training sessions as needed

  14. Utilize e-learning platforms for remote training

  15. Implement mentorship programs for skill development

  16. Offer language proficiency training for multilingual staff

  17. Provide training on company policies and procedures

  18. Organize team-building exercises and workshops

  19. Conduct training assessments to measure effectiveness

  20. Encourage ongoing learning and professional development

Quality Assurance
Internal Controls
Employee Relations
Employee Training
Emergency Preparedness
  1. Develop emergency response plans for each location

  2. Conduct regular emergency drills and training sessions

  3. Establish communication protocols during emergencies

  4. Coordinate with local emergency services and authorities

  5. Implement safety protocols for fire prevention and response

  6. Ensure availability of emergency supplies and first aid kits

  7. Train staff on emergency procedures and evacuation routes

  8. Establish a chain of command during emergencies

  9. Conduct risk assessments for each location

  10. Monitor weather alerts and forecasts for severe weather events

  11. Develop procedures for handling medical emergencies

  12. Establish a system for reporting and documenting incidents

  13. Implement security measures to prevent and respond to threats

  14. Provide ongoing training and updates on emergency preparedness

  15. Review and update emergency response plans regularly

  16. Coordinate with neighboring businesses for mutual aid

  17. Conduct tabletop exercises to simulate emergency scenarios

  18. Establish a designated meeting point for staff and customers

  19. Communicate emergency procedures to customers and visitors

  20. Provide support and resources for employees affected by emergencies

Staff Training and Development Materials

  1. Develop training manuals for all positions

  2. Create interactive training modules for online learning

  3. Conduct on-the-job training sessions for new hires

  4. Establish training schedules and timelines

  5. Train trainers to ensure consistency in training delivery

  6. Develop competency assessments for each role

  7. Implement a learning management system for tracking training progress

  8. Provide ongoing training on new menu items and promotions

  9. Offer cross-training opportunities for staff members

  10. Conduct refresher training sessions on safety and hygiene protocols

  11. Create training materials for compliance with company policies and procedures

  12. Develop training videos for visual learning

  13. Customize training programs based on individual learning styles

  14. Monitor and evaluate training effectiveness through feedback surveys

  15. Provide coaching and mentoring for skill development

  16. Encourage participation in external training programs or certifications

  17. Develop training materials for leadership and management skills

  18. Incorporate interactive activities and quizzes into training sessions

  19. Update training materials regularly to reflect changes in procedures or regulations

  20. Establish a reward system to incentivize completion of training modules

Sales and Revenue Analysis

  1. Analyze daily sales reports for each store.

  2. Monitor sales trends over time.

  3. Compare sales performance across different locations.

  4. Identify top-selling menu items.

  5. Track sales by daypart (e.g., breakfast, lunch, dinner).

  6. Evaluate the effectiveness of promotional campaigns on sales.

  7. Conduct competitor analysis on pricing and menu offerings.

  8. Assess the impact of external factors (e.g., seasonality, events) on sales.

  9. Review customer feedback related to sales experience.

  10. Set revenue targets and monitor progress toward goals.

Operational Efficiency

  1. Implement standardized operating procedures.

  2. Conduct regular staff training sessions.

  3. Optimize kitchen layout and workflow.

  4. Streamline inventory management processes.

  5. Automate repetitive tasks where possible.

  6. Implement technology solutions for order taking and payment processing.

  7. Conduct regular equipment maintenance checks.

  8. Monitor and minimize food waste.

  9. Optimize staffing levels based on demand forecasts.

  10. Implement scheduling software for efficient shift planning.

  11. Monitor and optimize energy usage.

  12. Implement lean management principles.

  13. Conduct regular performance evaluations for staff.

  14. Implement a feedback system for staff to suggest process improvements.

  15. Develop and implement performance incentives for staff.

  16. Monitor and optimize supply chain logistics.

  17. Analyze customer feedback to identify areas for improvement.

  18. Implement quality control measures.

  19. Conduct regular audits to ensure compliance with operational standards.

  20. Continuously review and update operational processes for efficiency gains.

Staff Training and Development Ongoing

  1. Develop comprehensive training manuals for each position.

  2. Conduct orientation sessions for new hires.

  3. Implement on-the-job training programs.

  4. Provide ongoing coaching and feedback to employees.

  5. Organize regular training workshops and seminars.

  6. Incorporate e-learning modules for flexible training options.

  7. Assign mentors or buddy systems for new employees.

  8. Develop certification programs for specialized skills.

  9. Cross-train employees for multiple roles.

  10. Provide resources for self-directed learning.

  11. Conduct regular skills assessments.

  12. Offer incentives for completing training programs.

  13. Recognize and reward employees who demonstrate continuous improvement.

  14. Provide opportunities for career advancement and development.

  15. Incorporate customer service training into all programs.

  16. Utilize role-playing exercises for skill practice.

  17. Implement a continuous improvement process for training programs.

  18. Monitor and evaluate the effectiveness of training initiatives.

  19. Solicit feedback from employees regarding training needs and preferences.

  20. Adjust training programs based on feedback and performance evaluations.

Health and Safety Compliance​

  1. Develop safety training programs.

  2. Conduct safety orientations for new hires.

  3. Provide ongoing safety updates.

  4. Train on equipment usage.

  5. Conduct emergency drills.

  6. Implement hazard communication training.

  7. Train on food handling procedures.

  8. Conduct safety inspections.

  9. Train on fire safety.

  10. Provide PPE training.

  11. Train on cleaning procedures.

  12. Conduct slip and fall prevention training.

  13. Train on electrical safety.

  14. Provide waste management training.

  15. Conduct ergonomics training.

  16. Train on workplace violence prevention.

  17. Conduct electrical safety training.

  18. Train on chemical handling and disposal.

  19. Conduct accident reporting training.

  20. Provide first aid/CPR training.

Quality Assurance and Standards Development

  1. Develop standardized training manuals.

  2. Create training modules for food safety.

  3. Design training materials for recipe consistency.

  4. Develop training guides for portion control.

  5. Create training videos for food presentation.

  6. Develop quizzes and assessments for training.

  7. Design interactive training sessions.

  8. Develop training materials for equipment usage.

  9. Create training modules for cleanliness standards.

  10. Develop training guides for customer service standards.

  11. Design training materials for product quality control.

  12. Develop training modules for health and safety standards.

  13. Create training guides for regulatory compliance.

  14. Develop training materials for allergy awareness.

  15. Design training modules for inventory management standards.

  16. Develop training guides for waste management protocols.

  17. Create training materials for menu item consistency.

  18. Develop training modules for order accuracy standards.

  19. Design training guides for kitchen organization and workflow.

  20. Create training materials for staff communication standards.

Staff Training
Operational Efficiency
Development Ongoing
Safety Compliance​
Standards D
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