hwg or heawelgro. An online platform to help every individual enriching their lives, health and well-being within their level of comfort zone. HWG provides an excellent services for health, wellness and grooming either at home, offices, a hotels or a resorts to a client shift to HWG services for the sake of convenience, comfort, pleasure and great experience

Perform demo and product presentation in in the presence of the client.Prepare documentation such sales receipt, financing application and other marketing promotion.Follow up after sales market, telemarketing and leads Handle client concern and complaint then address solution to satisfy expectation.

1. Over all in-charge of the Casa/Restaurant.2. Overall responsibility for the P&L, Control waste, Management of costs and potential losses. Execution and strict compliance of policies, food safety, Inventory management and achievement of financial targets.3. Monthly staff meeting, marketing and store maintenance for equipment and building.4. Cultivating B2B relationships and guests loyalty. Perform weekly local store marketing.5. Personel Management such training and development, performance appraisals, scheduling, disciplineat all levels and team management.6. Store Management - managing cash control, petty cash management, daily sales report, respondingemails, handle and solve customer complained, recover customer complaint, follow daily checklist and procedures, checking par levels, daily projections, continue improving service procedures,keeping the business areas clean and safe, do opening and closing procedures.7. Perform monthly audit for food safety management and occupational health and safety managementto ensure the business establishment is in compliance established by the corporate.8. Perform quarterly performance appraisals and assess training gap.9. Keep office organize, procedures, controlling, payable, correspondence and request purchaseapproval.10. In charge ordering of alcoholic beverages such Kegs, Beers and Wines. Ensure the projection ofliquors meet the demands of the business.

1. Responsible for the supervision and development of Store Asistant Manager, Store Supervisor and Frontliner crew2. Adhering to and enforcing all policies and regulation contained within SSB.3. Adhering to and enforcing all SSB Co. safety procedures and practices which potentially impacts upon the individual employee and customer.4. Adhering to and enforcing all Department of health codes concerning product storage, preparation and service.5. Ability to conduct Store opening and closing duties.6. Ability to complete all necessary paperwork in weekly package to Head Office and forwarding of all necessary paperwork in weekly package to Head Office.7. Seeks out promotional and marketing opportunities for the Store and co-ordinates any local marketing campaigns.8. Establish open lines of communication with other Store Manager, Corporate Field Consultant, Head Office, Suppliers, Landlord or Mall Officials, local merchants and customer.9. Ability to demonstrate a sense of customer awareness.10. Handle customer service transactions.11. Ability to operate cash register.12. Preparation of food items for cooking and services to the customer.13. Following South St. Burger Operational procedures to ensure all products standard are met.14. Ensuring the maintenance and cleanliness of the store and all equipment.15. All other duties as assigned by Corporate Field Consultant and Other Head Office Staff.

1. Supervise, coordinate and schedule the activities of the staff members who prepare, portion and serve food.2. Established work schedule. 3. Estimate and order ingredients and supplies. 4. Ensure food and service meet quality standard. 5. Respond to customer complaints. 6. Train staff in job duties, sanitation and safety procedures. 7. Maintain records of stock, repairs, sales and wastage.8. Prepare and submit report.9. Prepare food order summaries. 10. Ensure the safety regulations are followed and monitor staff performance. 11. Participate and assist in the development of policies and procedures. 12. Must be available to work weekends and shiftwork.13. Others duties as required.

Interview, hire, Train, coach and develop team memberPrepare Sales budget, AOP, Inventory Management Increase sales while keeping the food cost within the budget Maintain appearance of the restaurant cleanliness and hygieneHandle and resolve guest's / customer's complaintsOrdering of frozen goods, dry goods and operating supplies Manage restaurant both Front of the house and Back of the house.Ensure staff observe SOP set by company.Attend guest's issue and frequent table visit to make certain 100% guest satisfaction. Actively participate in the kitchen and front operation. Prepare daily operational budget and do ordering of all inventories to suppliers. Prepare roster and deployment plan.Perform daily inventory and send daily reports.Train, develop and coach team member.Keep productivity percentage high.Skills in planning, organizing and delegating. Ensure all team member observe food safety and hygiene all the times.Update Repair and maintenance

1. Manage restaurant both Back of the house and Front of the house.2. Prepare daily operational budgets.Prepare monthly and yearly sales forecast. 3. Do ordering of supplies both direct and indirect suppliers. .4. Interacting and attend guest's concern and solve complain. Execute regular table visit and solicit feedback. 5. Ensure service and safety procedures are follow and excellent delivering of hospitality. 6. Do daily shift huddle and shift contingency plan. Submit daily shift report and sales report to Gen. Manager and Division Manager.7. Participate in kitchen and front operations.8. Keep restaurant ambiances both interiors and exterior.9. Communicate to maintenance and Head Office department. 10. Oblige to attend all types of training.11. Enforce food safety management, hygiene, culinary procedures and service procedures in accordance with brand's standard.12. Do Repair and maintenance updates.

1. Overall in charge of the restaurant. 2. Accountable staff training development and evaluation.3. Actively participate all areas of the restaurant. 4. Prepare staff schedule.5. Continue improve service procedures. 6. Increase sales but keeping food cost within budget. 7. Do local sales marketing. 8. Ordering of supplies to direct supplier s.9. Involve in product research and development. 10. Keep monitor competitors marketing activities. 11. Perform daily inventory and daily reports.12. Reports directly to operation manager and other things designated by immediate superior. 13. Reports repair and maintenance. 14. Accountable to team member performance.