• Maintain smooth operations in accordance with applicable management SOPs in terms of quality, cleanliness, service, and administration. • Create team schedules, distribute team assignments, and evaluate team performance. • Analyze COGS from reducing assembly, waste, and inventory variance to increasing monthly sales. • Consistently improve QA audit scores from the previous month. • Estimate inventory and raw material requirements to avoid exceeding the budget. • Review financial and cashier reports and verify event reports.

• Maintain smooth operations with SOPs, especially in terms of quality, service, and cleanliness. • Build a strong team, evaluate through training, and inform the team of new developments from management. • Analyze sales with critical thinking to align with sales targets and reduce assembly COGS. • Control raw materials and inventory to reduce COGS production costs from material usage and waste. • Handle customer complaints by resolving issues based on feedback. • Recap daily, weekly, and monthly reports to create event reports.

• Check reservation lists, read promotional menus, and check inventory and raw materials. • Handle customers with a service structure and offer special menus or current promotions. • Recommend the perfect wine and food pairings according to customer preferences, right down to dessert. • Maintain cleanliness after service activities and quickly and properly reset dining equipment. • Summarize cashier sales results and create expense reports.

• Maintain smooth operations with SOPs, from quality, service, and cleanliness. • Recap cashier reports, create daily, weekly, and monthly sales reports and minutes. • Control raw material inventory and estimates until the end of the inventory process. • Handle customer complaints and resolve issues. • Build a solid team with high integrity through good communication, openness, and trust. • Conduct training on service sequence structures in accordance with SOPs, work instructions, and management information.

• Ensuring smooth operations in terms of quality, service, and cleanliness for all products, employees, and workplaces. • Coordinating section areas with the service team, informing them of current promotions, limited products, recommended products, and guest reservations. • Controlling inventory items in accordance with targets for the use of goods and raw materials. • Building comfortable relationships with customers and solving problems. • Focus on daily, weekly, and monthly sales targets. • Create a General Cleaning schedule, prepare daily reports, and event reports.