- Manage all operation outlet- Cek & maintain SOP- Create new Innovation product for all outlet- Cek & Manage P&L Operation- Update new standard Operational Procedure- Create standard for startegy content and social media- Manage and development labour- Brand awareness- Analytics Food & Beverage growth- Training Beverage cocktail- develop manpower

- Manage Restaurant Operations from day to day- Create annual budgeting F&B Operations & workforce in the highest standards- Analize sales and Hospitality behaviour- Maintain quality control to be able to present products that are quality for customers- check the end of month credit posted in the spending department- manage & check P&L- responsibility for planning, monitoring and fb control operations- provide training to all staff on how to provide satisfaction to customers so that targets are achieved- Develop and innovate new products - Monitor expenses with budgeted amount for the level of variance controlled at the minimum level- Provide two-way communication between owners and staff so that good and dynamic communication is established,- initiatives towards strategies to increase revenue with minimum expenditure- maintain cooperation with various parties for the progress of the restaurant

- Responsible directly to the director- Analytics control skill- Manage areas of Surabaya, Malang, Bali, Semarang, Jakarta- Making SOPs starting from the manufacture, management, distribution, sanitation hygiene- Food quality control- Provide training to all staff on how to make gelato- design amazing menus, buy items and keep on making necessary upgrades- Setting KPI targets, schedules, policies, and procedures- participate in market training and implementation of approved promotion and marketing plans- analyze market developments so as to increase revenue- Managing the Operations of Cafe Velluto Gelato which is franchised in the Java and Bali regions- establish good relations with franchisors to develop gelato products- innovation towards gelato product R&D- perform month-end checks to analyze expenses and income- a provider for communication between directors and staff- responsible for opening new gelato outlets

- Responsible directly to the ownerresponsible for the smooth running of Bogajaya outlets (gourmet, warkop, bangi coffee, Harissa duck, WDNsdy cafe)- Manage Area Surabaya, Balikpapan- Responsible for product quality at all Bogajaya F&B outlets- Analysis of expenses with income with minimal variance- Team Opening Outlet- increase the achievement of revenue and employee performance- Implement a working plan to achieve the goals that have been set-Make a planning budget for the next 1 year-analysis market sales and market trend

- Manage Restaurant Operations, banquet events, and pool and bar- Collaborating with the kitchen to create menu innovations- cooperation with sales marketing for banquet event promos- Preserve excellent levels of internal and external customers-establish targets , KPI's schedules, policies and procedures-design exceptional menus. purchase goods and continuously make neccesary improvements- Make a work plan 1 week, 1 month, 1 year- initiative to create marketing programs to increase revenue

-Responsible directly to the owner- Responsible for daily operational of Crystal Jade My Bread outlets in Surabaya- create yearly budget including department budget manning- Analyze all of the contract agreements-Check the end of the months credited cost posted in department expenses- Controlling food costs, COGS,- Ensure HACCP with the standards that have been set-Team Opening Outlet-Develop employees to always work according to the SOP that has been set by the company- Ensure local store marketing to make startegy plan in market- manage 1 central kitchen and 5 outlets- manage quality control food, before launch in market- collect the data to make strategy plan in bussines hospitality

- Responsible directly to the Manager- Responsible for daily operational of Wendy's - create yearly budget including department budget manning- Analyze all of the contract agreements-Check the end of the months credited cost posted in department expenses- Controlling food costs- analysis market tren- Ensure HACCP with the standards that have been set-Team Opening Outlet-Develop employees to always work according to the SOP that has been set by the company- Ensure local store marketing

1 handle banquet event ,2.give a good service3. Guest satisfaction4. Handle Banquet Event