Joanna Caidoc

• Supervise, coordinate and schedule the activities of staff who prepare serve food
• Helps maintain standards for raw and finished product quality, service and cleanliness
• Control labour hours and cash flow while on shift
• Helps maintain records for safety and appropriate documents performance and/or incidents in personal file
• Complete assigned shift paperwork
• Maintain records of stocks. Repairs, sales and wastages

• Handles Manpower Hiring, Managing Labor Cost, People Development and Training.

· Handles Managing Food cost and ordering of stocks.

· Handles Crew Performance and Development of staff.

Manage matters that would affect Sales, Profitability, Quality, Service, Cleanliness, Hospitality and people through the effective management of the Key Management System assigned by the Superior.

• Handles guest complain efficiently
• Responsible to control food cost, waste and cash while managing the shift and ensures all safety and sanitation policies in the restaurant

• Responsible to control food cost, waste and cash while managing the shift.
• Responsible for uploading attendance data in the payroll system daily.
• Responsible for audits and verify all cash sheets for BOG, GC’s, refunds, SCD, deposits slips and reports to RM.

• Responsible for maintaining the quality of food and service.
• Responsible to watch for any possible problems and do whatever is necessary to handle any customer complaints to the satisfaction of the customer.
• Responsible for assisting in training other crew members to meet expectations in a given station.