Altanzul Chuluuntogtokh

-Research competitor and market , customer trend in Food sector ( Industry, Factory, Retails, Supermarkets, Restaurants)

- Develop menu , adopt to food market and get high profit to company

-Control customer complain , manage the CRM depart

- Monitor and control all fresh food department budgets & overheads

-Manage product range and quality in store, to develop and deliver agreed sales, margins & profitability across the fresh food departments

-Manage the marketing and P.O.S material of menus, offers and product range

-Ensure merchandising and product presentation is of the highest standard at all times

-Ensuring consistent standards of excellence in customer service are provided at all times

-Implement the learning’s from every customer complaint to prevent recurrences and as a training tool for continuous improvement

-Successfully manage the role as Food Safety Leader for the store

-Successfully manage the role as Food Safety Leader for the industry

-Plan and coordinate manufacturing operations for production, machinery, processing, and packaging departments

-Manage materials replenishment, quality standards, and performance metrics in support of organizational goals and objectives

-Manage cost structures for manufacturing by keeping operational expenses within budget allowance, and investigate cost-reduction measures

-Create documentation protocols and ensure that all records of operations are properly maintained and reviewed

-Coordinating daily restaurant management operations

-Delivering superior food and beverage service and maximizing customer satisfaction

-Responding efficiently and accurately to restaurant customer complaints

-Coordinate daily Front of the House and Back of the House restaurant operations

-Deliver superior service and maximize customer satisfaction

-Respond efficiently and accurately to customer complaints

-Regularly review product quality and research new vendors

-Organize and supervise shifts

-Appraise staff performance and provide feedback to improve productivity

-Estimate future needs for goods, kitchen utensils and cleaning products

-Ensure compliance with sanitation and safety regulations

-Manage restaurant’s good image and suggest ways to improve it

-Control operational costs and identify measures to cut waste

-Welcomes customers when they arrive at a restaurant, cafe, or other eating or drinking establishment

-Introduces customers to the menu and announces daily or seasonal menu specials

-Answers questions about menu items, ingredients, and pricing

-Takes customers' orders for food and drink by writing them on a ticket, entering them into a tablet, or memorizing them

-Passes customer orders along to kitchen staff for preparation

-Prepares drinks and serves them to customers

-Collects food orders from the kitchen, verifies that they are correct, and serves them to customers

-Ensures that customers are satisfied with their meals and processes orders for additional courses if necessary

-Removes used dishes, glasses, and flatware from tables

-Prepares cheques and delivers them to customers

-Processes cash and credit card payments and returns change to customers if necessary

-Sets tables with dishes, glasses, and flatware and refills condiments

-Maintains familiarity with menu items, specials, and restaurant information

-Meets with managers and wait staff daily or regularly in order to learn about menu changes and specials as well as discuss upcoming reservations and customers with special needs