SEOW MEI YIN

• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
• Scheduled staff shifts efficiently, considering individual availability and skill sets for optimal workforce distribution.
• Maintained accurate records of sales, labor and other costs.
• Trained staff in upselling techniques, significantly increasing average ticket size.
• Controlled food costs and managed inventory.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.

• Enhanced customer satisfaction by providing efficient and friendly service.
• Collaborated with team members to meet high standards of service during peak hours.
• Developed strong multitasking abilities while managing multiple responsibilities simultaneously during high-pressure situations.
• Prepared food items accurately and quickly, adhering to strict food safety guidelines.

● Take Order
● Serve Food and Beverage
● Introduce the food and beverage
● Explain to customer about the food and beverage(sake and beer) ● Interact with customer

● Take Order
● Serve Food and Beverage
● Introduce the food and explain to customer ● Daily Sales Monitoring
● Sales Report Closing Procedure
● New Staff Training
● Preparing Kitchen Opening and Closing ● Stock Ordering
● New Shop Set Up
● Schedule Arrangment