Kamis, 21 April 2016
1. Check attendance
2. Check the list of orders
3. Check inventory and raw material production
4. Check the cleanliness of the whole area restaurants
5. Check the quality standards of food, drinks, and service or service crew
6. Noting the purchase of goods into the book or data purchases
7. Record the incoming goods (transfer in) and the goods out (transfer out)
8. Recap or washing cashier (clean transaction) with cash register
9. Lead the team briefing
10. Handle coaching or training new employees
11. Provide employee assessment report to the supervisor
12. Ensure the implementation of general cleaning every month
13. Creating harmony and harmony between employees and part
14. Handle customer complaint or complaints restaurants
15. Coordinate with the supervisor on daily operations, cases, ideas, suggestions, program, evaluation and determination of high performing employees.
