Job Description

• Manage various branches to operate according to KPIs, which include SALE, COG, COL, QSC, and COMPLAINT. Conduct daily morning meetings at each branch to communicate sales targets and outline necessary sales strategies to achieve these targets, including sales techniques. Report the previous day's sales and summarize any issues that prevented reaching the targets. Coordinate with other departments to enhance sales or prevent loss of sales, such as liaising with marketing to launch promotions when sales decline or identifying opportunities to increase sales from customer segments or during significant events. Communicate with the purchasing department during special events to ensure availability of raw materials for sales. Contact the maintenance department to repair equipment that impacts sales, such as clogged pipes or gas leaks. Implement a daily sales report for management to keep track of sales performance and determine necessary actions moving forward. Maintain documentation for product receipt and quality inspection. Schedule inventory checks to review COG weekly, ensuring discrepancies and unreasonable usage are addressed, including waste and losses or counting errors. Assist management in hiring according to the company's structure. Encourage management to send employees for training or conduct training sessions personally to enhance work efficiency. Utilize regular staff for task management and part-time staff for operations to facilitate adjustments in labor costs based on sales performance. Conduct inspections using company-provided checklists, take photographs, and inform management of areas needing correction while developing preventive measures to avoid recurrence, such as cleaning schedules, fire extinguisher checks, refrigerator temperature monitoring, ingredient tasting schedules, cash checks, and opening-closing audits. Ensure a contact number for management is displayed at the front of the store so that customers can report issues for immediate resolution. Focus on fostering a service-oriented mindset and culinary standards that emphasize speed and adherence to company-defined standards.

Job Description

• Worked in the teppanyaki kitchen section - managed personnel, ordered products, received goods, maintained ingredients, and prepared food in accordance with company standards.

Job Description

• Acting as a representative when any branch encounters issues related to COG and COL or others - the AREA MANAGER will send us to resolve the problems. For example, if COG is abnormally high, we will examine the POS system to verify if there are any canceled bills or voided receipts, whether the receiving process is correct, if food preparation is accurate, if waste and trimming are appropriate, and if the INV records are correctly documented. If COG is lower than normal, we will conduct a physical count to prevent stock discrepancies. For COL that is higher than normal, we will assess whether there are more employees than sales or more than the workload. If there are indeed excess employees, we will take action to relocate staff or restructure according to company guidelines. If COL is lower than normal, it may lead to employee fatigue, so we will coordinate with HR to find additional personnel, and I will personally post announcements at schools (during the initial phase when Facebook was not yet booming, so posting was not possible). We address various fraud issues by utilizing programs to analyze figures and identify discrepancies. I am capable of preparing various dishes in the kitchen according to the company's SOP and can train new employees. I organize work schedules and assign tasks using documentation. I assess the QSC quality of the branch as specified by the company. I prepare the store in accordance with PEP principles.

Job Description

• Recruiting personnel and preparing work formats - Coordinating with organizers or clients to create FLOOR PLANS - Preparing work orders to coordinate with various departments for project preparation - Assigning tasks to hired staff - Overseeing the completion of work within the specified timeframe and according to client requirements.

Job Description

• Responsible for banquet operations including buffet, cocktail, Chinese table service, and gala dinners, ensuring events are executed according to the floor plan. Coordinated with various departments involved to successfully complete the event and served food to clients in accordance with the specified event format.