• Control production process and delivery.
• Check and control food cost.
• Always find information of team performance for continuous improvement.
• Plan each function as objective and target.
• Control team to work closely with standard system.
• Be able to always check quality and quantity of materials, cleanliness, taste, food’s look, also the delivery standard.
• Be able to compare menu and materials cost, also be partner with F&B Purchasing to share idea on materials and market price.
• Be able to open minded to get informed/opinion shared on team performance and make agreement with team to improve.
• Be able to forecast manpower, materials, Operation plan, remind team to aware of risky result if ignore, also manage team to perform smoothly.
• Be able to monitor team to always work as standard system, also schedule the training on regulation of all standard systems every month (topic circulation).