Restaurant data analysis include profit lost control, labour, marketing and customer engagement.Editing daily, weekly, monthly report and analysis the data from it. And making improvements or adjustments.Team building include hiring and coaching, communicating and leading. Set a individual meeting with every staff every half year to do the evaluation, give feedback and set up next step goals.Keep BOH turnover under 15%, FOH turnover under 20%Customer service department, working at front to evaluate FoH performance, serving and collaborating customer feedback. Upscale by asking customer demand and specific food and drink explanation. Serving people happiness, build a high energy, internal positive and professional team. It can deliver happiness to the customers with very passionate greeting, thanking, host leading, sake boom, birthday singing. Cooking with BoH team, food quality control, food presentation control, team performance evaluation, operation development, Menu design, designing daily specials menu and training BoH team.Running daily operation meeting before service with BoH and FoH team. Sharing last night evaluation, daily interaction update, set up goal and ask feedback for staff.

Food preparation before service.Cooking at the fry, grill, cold line and hot line.Dishwasher washing and kitchen cleaning.Food serving from open kitchen to counter.Menu explanation.