1. Manage the day-to-day tasks and duties to ensure smooth and efficient workflow. 2. Monitor and supervise team members including attendance, absences, performance and handle any issues in a professional manner. 3. Create daily schedule on rotating basis to ensure fair distributions of tasks and great performance as per the set timetable. 4. Supervise month and period-end close procedures, inclusive of journal entries and account reconciliation. 5. Coordinate with the management team, unit supervisors, and managers to achieve organizational goals. 6. Successfully master the tracking and logging of inventory use, and the budgeting of the waste cost. 7. Endorse the implementation of internal controls, policies, and procedures to ensure the safeguard of company assets, aid operational efficiency, and achieve overall process improvement. 8. Analyze and handle customer complaints, feedback, and suggestion to guarantee satisfaction and to achieve and maintain the required standard of service delivery.

1. Supervise the daily tasks for the team to carry out assigned tasks and meet targeted goals.2. Receive, inspect and authorize grocery shipments on daily basis.3. Check and organize received shipments in the warehouse and storage fridges following the first in- first-out method to ensure work quality and safe distribution and handling. 3. Ensure compliance with the company’s protocols when performing tasks at all times. 4. Stock items and merchandise on shelves and showcases.5. Pay attention to expiry dates and remove all expired items. 6. Organize monthly business performance review meetings.

1. Participated as a team member in taking customers’ orders whether in person or over the telephone in a friendly manner. 2. Informed the kitchen staff and the chef on orders and/or any special requests. 3. Welcomed the restaurant guests, confirmed the number, and escorted them to the assigned table. 4. Assisted the kitchen staff in the food stocking, Receiving shipments, and organizing fridges.5. Washed dishes, Cleaned and disinfected the kitchen area, countertops and appliances, made sure all culinary well kept and stocked to be ready for the following day. 6. Assigned various duties as assigned by the manager.