As the operations executive, my responsibility is to ensure clients needs are taken care of. This includes scheduling maintenance works, helping them to apply for our services, complaints, calculating if their utility bills, management fees and liasing with their building's management team.

I oversee the operations of the restaurant as well as the distribution side of the company as we are a food product supplier to other Japanese restaurants as well. I am also responsible for stock procurement, logistics as well as creating SOPs for the staffs to follow. My daily responsibilities include ensuring hygiene and cleanliness, ensuring protocols and SOPs are followed, managing orders, and food quality control in line with the standards set by the company.

As the assistant sales advisor, my responsibility was to educate customers on the wines available and to ensure that they get the wines that is suitable according to their palate and description. I am also tasked on partly managing the shop when the manager isn't around and to hit the monthly sales target with ongoing promotions. There is also a wine bar behind the shop which we conduct wine tasting classes and part of my role is to serve wine and to manage the events.