1. Employee supervision:

• Assign and arrange working time for employees.

• Coordinate staff duties to operate the store.

• Support recruitment and training to meet operational progress.

• Monitor the daily work process of staff under your management.

• Check the compliance with regulations and rules of employees in the department.

2. Manage store assets and equipment

• Perform tasks related to managing assets, goods, raw materials and restaurant equipment to avoid losses for the unit.

• Inventory and plan for additional equipment and tools in the restaurant.

3. Reporting and coordinating with other departments

• Manage daily goods consumption and periodically report to superiors as prescribed.

• Regularly reflect and exchange information between departments and propose appropriate solutions.