Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates. Controls purchases and inventory by monitoring negotiated prices and contracts; using preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Maintains operations by adhering to policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements. We source mindfully, with our farmers, our environment and our guests in mind at all times. We will always look to the future of food and plant-based proteins which are undoubtedly at the forefront of sustainability.
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