Duties & Responsibilities:
Establishes internal controls and guidelines for accounting transactions and budget preparation.
Oversees preparation of business activity reports, financial forecasts, P&L, and annual budgets.
Oversees the production of periodic financial reports; ensures that the reported results comply with generally accepted accounting principles or financial reporting standards.
Responsible for tax planning throughout the fiscal year; files annual corporate tax return.
Audits accounts to ensure compliance with local regulations regulations; coordinates with outside auditors and provides needed information for the annual external audit.
Presents recommendations to management on short- and long-term financial objectives and policies.
Provides financial analysis with an emphasis on capital investments, pricing decisions, and contract negotiations.
Ensures compliance with local, state, and federal government requirements.
Responsible for team affairs.
Performs other related duties as necessary or assigned.
The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.
Responsibilities
Develop and execute strategies to drive business in new and existing markets
Partner with Talent Acquisition to identify and recruit top sales talent
Mentor employees to help them achieve individual & team objectives
Assign, and implement Sales targets as set forth in budget.
Create and deploy sales and marketing plans.
Rabbit Hole Experiential Lounge
Operations Manager Job Description:
Back of House:
Oversee food preparation and production according to SOP’s.
Observe, analyze then deploy necessary measures for more effective processes.
Prepare, edit, and deploy relevant reports, and sheets.
Handle stock positions, and perform inventory counts on weekly basis and update on system.
Ensure implementation of SOP’s.
Manage staff as one team to create family atmosphere.
- Manage Employee apartments, requests, and schedules.
- Oversee new kitchen employees training to restaurant and kitchen standards.
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
Inspect and supervise storage units and procedures according to local municipal instructions.
Supervise and make sure all restaurant processes comply with local municipal instructions.
Supervise opening and closing processes.
Waste control and daily financial reporting to management.
Ensure all personnel are familiar with all stations and can assume responsibility of any station whenever requested by following a daily training and rotation schedule.
Perform service time & quality mockups.
Handle employee affairs and relations.
Inventory control.
P&L
Manage opérations in house and out of house (trucks, kiosks)
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