: Set expectation that the staffs are enough during the shift.

: Make sure services are fast during guests need.

: Make sure product is enough no jam during operation.

: Coaching the team by following 4steps.

: Provide staff training.

: Lead staff to provide legendary service to guests.

: Use service recovery steps during operation.

: Check and make sure product is high Quality.

: Make sure all Equipment must be clean.

: Set up and search for new food item.

: Control restaurant P&L.

: Control Food cost.

: Make sure all team follow policy and standard.

: Marketing Plan.