- Coordinate daily operations for Restaurant operations.
- Manage other restaurants outlets by receiving other manager’s feedbacks.
- Deliver good service and maximize customer satisfaction.
- Respond efficiently and accurately to customer’s complaints.
- Regularly review product quality, and sourcing for new vendors.
- Daily reporting and inventory report to the Managing Director.
- Ensure compliance with sanitation and Safety regulations.
- Jointly coordinating and planning menu with Head Chef.
- Managing and maintaining restaurant’s image to the public and suggest ways to improve it.
- Control operational costs and identify measures to cut waste.
- Train new and current employees on proper customer service, and service quality.
