· Design kitchens, bars and restaurants
o Managing the process from vision to application
o Project Management for new developments
o Project Management of facility upgrades
o In consultation with architects, ensure practical and effective operations
o Ensure establishments comply with H&S and all legislated requirements
o The liaison between investor, designer, builder and operator
o Monitoring of budgets and timelines to ensure requirements are met
o POS systems
· Write business plans
o Goals
o Strategy
o Marketing plan
o Financial Information
o Management and staffing
o Structure and support
o Action plans
· Sourcing of Management and service staff
o Staffing structures
o General Manager and Chef
o Line staff
· Development of food and beverage operations
o Writing of operations manuals and standards
o Human resources policies and procedures
o Setting of service standards
o Creation of control systems and procedures
· Human Resources:
o Hiring the right staff
o Contracts of employment
o Human resource policies
o Industrial Relations policies
o Remuneration
Payroll systems
· Budget planning
o Gross profit margins and targets
o Menu and beverage costings
· Performance trends
o Setting and analyzing Key Performance Indicators
o Setting and analyzing Key Performance Areas
· Creation of effective stock controls
o Management systems
o Stock takes
o Audits
o Daily/weekly/monthly systems and procedures
New Business development | 
