UNICO is the 1st condensed trendiest Latin Place in Shanghai, located at the prestigious address of Three on the Bund. This tapas lounge of nearly 1000m2 is providing an immersive trip into the Latin spirit and culture with a French touch. UNICO, best cooking and stunning design is co-founded by the French-Argentinean artistic director, Marcelo Joulia and the serial entrepreneur, Olivier Chouvet, inviting the two start Michelin Chef, Mauro Colagreco for a collection of unique creative tapas signatures. UNICO also provides the most creative cocktail recipes inspired by the lifestyle and contrasted flavors of Latin America. UNICO, 'In living' of the latin soul.... COLAGRECO, is the new fine dining restaurant launched by multi-award winning Chef, Mauro Colagreco. The young 35-year-old with 2 stars in the Michelin Guide has already garnered a worldwide reputation following for his simplistic yet creative approach to local and seasonal cuisine. Mauro Colagreco’s cuisine defies categorization; his dishes embrace the surroundings in a unique and all-encompassing way.Cooking is an art; Colagreco created a menu for the entire restaurant with balance of flavors, sight and fragrance for every day, which gathers guest with unique taste. " We must continue to reinvent ourselves and look for the traditions of the future." Mauro Colagreco, a new culinary world.

Food and beverage cost control, markteting strategy planning, attending the weekly meeting wiht all the other dpt manangers, maximize the revenue, hiring and training new staff, stress improved; customer service and follow through; monthly stock take, customers complaints deal with, restaurant montly marketing proposal, staff training proposal, staff roster, event managing and organizing, weekly report, maintenance the service in the hight standard, social communicating, service and food quality consistance.

Managing the restaurant, retail shop and lounge bar. cost control, promotion proposal planning, attending the monthly finance meeting, searching new businese, maximize the revenue, Recruit/interview /hire,train and develop counter managers and beauty advisors; customer service and follow through; Merchandise cases/counters; oversee/organize stock areas; review stock control and productivity books; Actuate/implement promotional events to generate additional business. Hire/train new staff to promote business. Conduct product sales and seminars for promotional agencies.

Cost control, beverage training,service training.Oversee all the floor staff, maximzie the revenue, settle training proposal, change the wine and beverage menus monthly. Maintainance highly service standard, make sure staff prodive comfortable service to the customers

F&B cost control.Maximize sales, consistently achieve monthly sales plan; monthly promotion proposal set up, financial report, weekly staff report, weekly businese report.Company's policy set up, staff training proposal, customers service and complaints.