External auditing of HACCP, COSHH and structures to a consultant on current legislation, food hygiene and health and safety laws.
To highlight underperforming departments and strategies change and improve profitability by reducing premiums 
Analyse staff performance, food quality, profit margins and payrolls
Implement strategies to improve in findings.
HACCP implementation, safe system of work, training strategies for front and back of house. All back of house regulations relating to health and safety and food hygiene. 
Liaise with vendors and suppliers or reduce cost and improve quality. Spec and cost menus in line with business trends. 
Recruitment and induction of new team members to increase staff retention.
Rotas, ordering and stock control.
Improve the food hygiene rating.
Liaise and strategize with Human Resources relating to the managed performance of staff 
Brand marketing, kitchen manuals.
Cross department relations