Job DescriptionsResponsibility in-store and outside catering & event under area manager control quality of product and customer satisfaction.
Manage pre & post analysis cost for in & outside catering.
Create new product as customer require. Operate catering and event brief.
1. Manage man power with operation team. Learn the team’s strengths and weakness forcustomer satisfaction.
2. Control quality of product and service to standard and customer require.
3. Food cost control, COG, waste under company direction.
4. Create, improve and manage product as customer require.
5. Coordinate with head chef to invent new catering menus.
6. Training and brief to catering service staff about food knowledge, procedure process andgrooming.
7. Manage, Develop and in solve operation flow.
8. Understand, Implement, and operate ERP,AX ,EBMS system to complete process oftransactions