Cheuk Kuen Ha

Developed and executed strategic plans aligning departmental goals with company objectives for long-term success.

Team Management: Responsible for employee recruitment and scheduling.

Achieve performance targets, control costs, and monitor food safety and hygiene standards.

Employee shifts, leave, and staff allocation are arranged based on customer forecasts and peak business periods.

Evaluate employee performance and maintain good team morale.

Monitor daily, weekly, and monthly sales data to develop strategies for achieving business objectives.

(P&L)Control personnel costs (salaries), food costs, and various operating expenses.

Led team training initiatives to enhance staff skills and improve service quality.

Supervise the restaurant's opening and closing preparations to ensure a clean environment and properly maintained tableware.

Responsible for training new employees, providing guidance on service standards, product knowledge, and etiquette.

Ensure all catering equipment and fire safety facilities are functioning properly to maintain a safe dining environment.

Supervised daily operations, ensuring adherence to company policies and procedures.

Assist the manager in maintaining the store's daily operations and handling customer feedback.

Responsible for compiling employee duty rosters (shifts) and flexibly allocating manpower according to on-site conditions to ensure service quality.

Assist the restaurant in following up on repair projects to restore normal operations.

Optimize service quality: Inspect the restaurant area to monitor food preparation speed, plating, and service attitude.

Managed inventory levels, coordinating timely restocking of supplies.
Cashiers verify the audit process to ensure accuracy and complete monthly inventory counts on time.

Responsible for leading seats, ordering and serving dishes