Rodelio Mamon

-store opening and closing procedure

-always supporting my restaurant manager when it comes to standard procedures

-store in charge for scheduling

-Audit as part of my areas and responsibilities

-shift in charge by maintaining the brand reputation

-Always maintaining the store cleanliness and guest dining satisfaction.

-Overall in charge

-crew trainings

-profit & Lost store performance

-inventory management

-Control the food cost

-all managerial reports

-Restaurant Manager for more than 7 years

-store in charge

-in charge for all controllable cost

-maintaining the brand image by focusing in FSC

stands for FOOD,SERVICE and CLEANLINESS

-Staff training

-sales expertise and consistently positive customers satisfaction.