Build, deploy and upgrade short-term and long-term training systems for restaurant staff, from orientation training to in-depth training on service skills and work processes.
Conduct direct training sessions, coaching, mentoring to improve professional capacity and soft skills for employees.
Monitor, evaluate and measure the effectiveness of training programs, thereby making appropriate adjustments.
Build a team of professional, enthusiastic staff.
Manage the restaurant's human resources, reasonably adjust the organizational structure and personnel structure to suit operating conditions and the market.