Exceptional service: Maintained top notch level of service to each and every guest through feedback reviews and employee training session.
Operational Management: oversaw restaurant operation including contract negotiations, bulk ordering of ingredients supplies, Inventory management, stock rotation and FOH & BOH logistics.
Staff training and development: manage scheduling and staff supervision for terms up to 20 employees.
Up-selling: up-selling products and introducing new items to the guests, I feel flexible to do so on.