Duties and Responsibilities:

Work with restaurant suppliers, partner companies, staff, and management to identify company strengths and weaknesses. Collect and organize information about problems to be solved or the procedures to be improved. Examine financial and other data, including revenue, expenditure, and employment reports; analyze methods to increase revenue and reduce expenses. Develop strategies to help company expand operations and maintain competitive within the industry. Evaluate current company practices, documents, and report findings. Interviews staff and conduct on-site observations to determine unit functions, work, usage, equipment, and personnel. Make recommendations for improvement based on the assessment of current practices, which may include new practices, forms Reports, data collection, and staffing adjustments to head server, manager, or executive manager. Prepare and provide documents and training materials as needed to prepare staff for recommended changes. Prepare employee handbook and train employees to use new forms, reports, procedures, and equipment according to organizational police. Initiate standard operating procedures to make restaurant operations more efficient. Communicate with staff to facilitate the successful implementation of new systems and procedures. Review the effectiveness of changes and make recommendations for future development. Collect employee performance data; analyze and resolve problems to improve service procedures and reduce customer complaints.

Requirements:

Good data analysis experiences and skills. Solid knowledge in business management. Interpersonal skills and ability to handle employee relation matters with professionalism. Must understand verbal and written instructions. 12 months experience in business operations; Master's Degree in Hospitality Management or related area.