1) Complete build-out of the existing restaurant interior and outside dining area(s) - (subject to facility Owner’s design approval and operational guidelines, as applicable) 2) Daily management and operations of the restaurant and catering services 3) Hiring, training, and management of all restaurant and catering staff 4) Procurement and maintenance of all necessary licenses, permits, and insurances 5) Marketing and promotion plan of the restaurant concept (facility Owner will provide additional marketing and promotional support) 6) Maintaining high-quality customer service and cleanliness standards 7) Regular reporting, communication, and collaboration with the Owner 8) Secure and maintain all applicable approvals, certifications, permits, licensures, etc.
