Meets Guest Service Manager to overseeing work schedules for all employees and management team based on Holiday, New promotion, Event and VIP list.
Observes and records employee performance, enhance able to make recommendations regarding employee promotions.
Trains personnel according to established procedures, conducts orientation of all new employees and ongoing training of all staff by Training Record and make sure for all Training Record up to dates.
Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverages in the restaurant.
Conduct for management team to ensure that meet their responsibilities.
Completes restaurant inspection: check overall restaurant appearance, the repair of its fixtures fitting and operating equipment, initiates maintenance request as necessary
Be report with competition promotion and evaluate our promotion to meet restaurant target.
Maintains established par stock of food and also beverages par stock for smooth operation.
Maintains proper records of Sales, guest complaint, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference
❑ 2018 Training Center Program
❑ 2015 National Grill masters
❑ 2015 Interaction Management
❑ 2011 Training System
❑ 2010 Food Safety by Eco Sure/Food Hygiene
❑ 2014 Cost Management
❑ 2014 Labor management
❑ 2014 Business Management
❑ 2014 Target Selection
❑ 2014 People Management
❑ 2014 Train The Trainer
❑ 2006 Customer Service Excellence
❑ 2006 QSC evaluate
❑ Leadership Leader Development Program III
❑ Leadership development program II
❑ Leadership development I
❑ Development Dimensions International
❑ MOU Trainning