QC STAFF/ DEPUTY SUPERVISION/ SALE TOUR/ CSKH at Da Nang - Cn Thực Phầm Fugi

1/ QC STAFF:
- Checking the quality of the Restaurant's Food
- Ensure food is up to standard
- Quality report and quality management system
- Receive, manage and resolve customer complaints related to food quality.
- Perform work as directed by superiors.
2/ DEPUTY MONITOR:
- Divide the personnel schedule at the beginning of the shift, open the door and check the sealing of the sales areas;
- Take full responsibility; Check the hygiene and make the form to check the assigned area;
- Taking care of customers and solving complaints from customers during the sales shift;
- Report to superiors customer feedback or unresolved issues;
- Manage and control the inventory, restaurant equipment in the assigned area.;
- Check the daily watering of plants and maintain the restaurant's image;
- Coordinating with the accounting department for month-end inventory and monthly CCDC compensation;
- Consult with superiors on ideas to improve restaurant service quality;
- Receive other arising tasks from superiors.
3/ SALE TOUR/ CUSTOMER CARE NV:
- Receive and process requests to order services, ask for information of Partners.
- Exchange and negotiate terms in the contract and sign the contract with the Partner.
- Coordinate with other departments to organize services for customers, to serve common business activities as required.
- Update, manage data and list of Partners according to regulations.
- Implement plans and policies for Partners.
- Conduct market, product and service research and make recommendations.
- Support related departments to implement communication and PR programs for the restaurant.
- Make reports on business activities of individuals and departments.