 Hired, trained, supervised, promoted staff for the right requirement.
 Constantly met, greeted and received feedback from customers.
 Oversaw the day-to-day operation of the restaurant including cleaning, floor plan, lay out setting and look of the restaurant.
 Estimate food consumption, place order with suppliers and schedules delivery of fresh food and beverages.
 Maintained budget and employee record and pay bill.
 Total receipt and balance against sales, inventory, action plan, deposit receipt and lock facility end of day.
 Achieved budgeted revenue control expenses and labor costs, and maximize profitability within all area of the food beverages.
 Always maintained store and kept the team ready for the QSC and Audit as per company SOP.