Manage all restaurant actufity, Handle customer feedback including complain and compliment, Control operasional expense and indentify measure to cut wasted. Monitoring cogs, hpp, and operasional expense. Sales analisis daily, weekly, monthly. Monitoring SOP running well

Develop all Activity in outlet, Handling guest Complain & guest feedback, Monitoring cogs, hpp & operasional Expense, Sales analisis daily, weekly, monthly. monitoring SOP running well, Create program & promo

Manage all Restaurant actifity both service, bar, kitchen operasional. Prepare schedule for crew and conduct daily brefing. Handle customer feedback, including complain and complimets. Control operasional expenses and identify measures to cut waste. Create detail report on weekly, monthly and anual revenues and expenses. Create event or promo for customer to pull crowd in the restaurant. implement policies and protocols that Will maintain future restaurant operation

Manage all Restaurant actifity, with kitchen operasional. prepare schedule for all staf server, bar, greeter, cashier. Daily Brefing with all staf to info about sold out item, moving item, slow item and push item every day. create detail report on weekly, monthly and anual revenues and expenses. Create event live music and DJ with marketing to full in the outlet. Communication with accounting, purchasing and cost control about stock and balance

Making cost report every monthly. Making report finansial statement, PNL and Cash Flow. Making permintaan dana Lapangan every weekly. Making tax payment and reporting. Cek Cash flow in the operasional (office and lapangan). Presentasi and report every monthly with owner (progres actifity, Laporan keuangan, starategi ection)

Communication periodically with all section heads about budget progres. Manage, organize and control the inventory management. Prepare cost different analisis in the departement performance. Making and cek head count every monthly. making a monthly cost report to the Accounting manager. Rekap all invoice from supplier. Ensure the material stock and control stock

Cek Log book and email about information promo and stock from kitchen, floor, head office. Cek Report from bar supervisor about schedule bar staff. Cek all report from bar supervisor about sales report operasional. Cek and paraf beverage request, groceries. Approve request stock from main store. cek and Report item beverage stock available item, limit item sold out item, slow moving item and fast moving item. Double cek cleanlines bar area, equipment, utensil and cek personal groming all staf bar. Making new promo beverage product alcohol and non alcohol. Cek Report about balance inventory from bar supervisor after bar close. Making evaluation all staf bar about progres bar, knowledge bar staf, attendent bar staf every monthly

Keep the part stock are according to the par level. Do prepare before bar opening. Oversee stock request and stock taking. Cek and recheck the stock throught the request form before stock up in the bar. Keep organizer to all bartender who are in charge with him on duty. Responsibility of good prepare and good customer service at the bar counter area where it on duty. Do opening inventory with correct lu and accurately. Do the train for new staf ( Bar Back) or trainee. Control all bottle sales record everyday

Do help the bar Captain to oversee stock request and stock taking. Double cek stock through the request form before stock up in the bar. Do help bar Captain to opening inventory with correctly and accurately. Do prepare before bar open. Be alert and give good customer service at the bar counter at all time. Do and make mix drink.Do prepare before bar close