Summary of Career

1. Taking responsibility for the business performance of the restauran

---

2. ? Ensure guest satisfaction & high quality of food and service is implemented.

---

3. execute all the training material provided by the brand.

---

4. Set up the restaurant to pass the company audits with above 90% (NSF-REF- culinary audit).

---

5. work with the P&L statement monthly to achieve desire result for (GOP-NOP).

---

6. Provides direction, coaching and leadership for all team members.

---

7. Ensure sufficient staffing levels including day shifts and ongoing staffing plan

---

8. Maintaining high standards of quality control, hygiene, and health and safety.

---

9. Delegating tasks to the managers and following up task by task.

---

10. Updating restaurant par level according to business volume(order guide – master prep)

---