ROSE CARYL SUYU

- In conjunction with all management, enforces compliance with all employment policies in area of responsibility.
- Maintains projected costs, sales goals and labor during scheduled shift.
- Able to manage and run shifts as Kitchen Manager.
- Drives and motivates staff in Front of the House.
- Decides and plans for shift goals.
- Approves and Validates trainings in Front of the House.
- Understands and practices safe food handling procedures.
- Ensures that the cleanliness of the restaurant and safety of our guests are maintained at all times.
- Helps to control the guest flow.
- Ensures culture and core values are adhered to; passion, partnership, integrity, and fun with purpose.
- Leads the Supervisors and Assistant Service Manager in driving the business.
- Orders FOH inventory.

- Maintains service and cleanliness in the FOH.
- Oversees/approves all FOH side work.
- Provides/oversees thorough training.
- Works during peak business times to set the pace in the FOH.
- Manages through “hands on” supervision of the restaurant. This includes but is not limited to non-scheduled assistance with serving, hosting, cooking, etc.
- 100% table visitation.
- Helps develop employees and assistants (Supervisors, Training Coordinators and Trainers).
- Cross-trains promising employees.
- Oversees scheduling of designated departments.
- Promotions (incentives) and alley rallies.
- Understands and practices safe food handling procedures.
- Ensures that the cleanliness of the restaurant and safety of our guests are maintained at all times.
- Ensures culture and core values are adhered to; passion, partnership, integrity, and fun with purpose.

- Manages through “hands on” supervision of the restaurant. This includes but is not limited to, occasionally temporary scheduled assistance with serving, hosting and other duties.
- Promotions (incentives) and alley Rallies.
- Ensures staff is following established recipes and procedures
- Helps to control the guest flow and monitors ticket times.
- Creates and maintains a safe and healthy work environment.
- In conjunction with all management, enforce compliance with all employment policies in area responsibility (AOR).
- Ensures consistency in food and service to increase sales.
- 100% table visits (If applicable).
- Ensures culture and core values, passion, partnership, integrity, fun with purpose.
- Maintains proper uniform and image standards at all times.
- Helps develop employees.
- Ensures cleanliness of restaurant and safety of guests is maintained at all times.
- Works during peak business hours to set the pace in Front and Back of the house depending on position.
- Maintains a safe, fun and clean work environment for the staff.
- Maintain Ordering/ Inventory for Supplies for AOR.

-Prepares drinks, cocktails and serves wines
-Making daily and monthly inventory on bar supplies and stocks
-Making suggestive selling and good communication relationship with customers
-Making bar cash breakdown after each shift
-Applying the standard operating procedures of Chili's

-Making bar requisitions and orders
-Making daily and monthly inventory of bar supplies and stocks
-preparing bar for disco
-Serves drinks and food over the bar counter

-Works fulltime service crew as a counter
-makes daily inventories of counter area
-making suggestive selling
-making cash drawer breakdown after every shift
-training new hired employees
-making telemarketing sales for product deliveries
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-Making daily product inventories
-Making product requisitions
-Collecting check invoices from accounting
-Displaying products on the island
-Making sales promotion

-Making daily inventory reports
-Making material requisitions
-Supplying supplies for production area