1. INPUT AND UPDATE ORDERS
1.1. Input orders' details: ID, date and time delivery, shipping address, product's code and quantity, customers' comments
1.1.1. Through Website orders
1.1.1.1. Input orders' details: ID, date and time delivery, shipping address, product's code and quantity, customers' comments
1.1.2. Through email or phone orders
1.1.2.1. Making new orders on the system, make sure the accuracy of items, quantity, delivery time and date, shipping address...
1.1.3. Subscription orders
1.1.3.1. Input subscription orders and send reminded email for customers (Every Saturday): Make sure the accuracy of items, quantity, delivery time and date, total amount,...
1.2. UPDATE ORDERS
1.2.1. - Update orders' details: Cancel, delivery date and time, shipping address, adding or reducing items, customers' notes,... on admin page and OM - Usually through phone or customers service email
1.2.1.1. Cancel orders: Change order's status on admin into "Cancel"
1.2.1.2. Change delivery details: Click on "Edit" to change delivery details such as address, time and date
1.2.1.3. Adding or reducing items: - On admin: Click on "Edit" to add or reduce items - On OM: (Adding) Copy the whole iformation from order's ID to Shipping Address, paste to another row on OM, type products' code and quantity, (Reducing) Delete rows that content reducing items
1.3. HANDLE INSTANT ORDERS
2. CUSTOMER SERVICES
2.1. Via Email
2.1.1. Answer customers' email on complaining, adding items, changing details of their order or questioning on website's items
2.2. Via Messages
2.2.1. Answer customers' messages on complaining, adding items, changing details of their order or questioning on website's items
2.2.2. Inform for customers variations that happened for their order such as: Change delivery time, lack-of or out of stock items, remind customers about their pick up order, collecting or subtracting their orders' total amount
2.3. Normal orders which include soymilk
2.3.1. Sending message to confirm if the customer want to set subscription order on this item or not
3. OTHERS TASKS
3.1. HELP DELIVERY TEAM
3.1.1. PREPARING ORDERS
3.1.2. CHECKING ORDERS BEFORE DELIVERY Make sure the accuracy of the number of items, products' species, quantity, quality and customers' comments
3.1.3. CALLING CUSTOMERS when delivery staff has some trouble with intercom, customers' shipping address, customers can not be contacted or currently absent from shipping address
3.1.4. INFORM if there's something changes on orders such as delivery time, date or address, orders' status from "Pick up" to "Delivery", adding or reducing items, etc...
3.2. HELP PICK UP ITEMS FROM KITCHEN, DESSERT OR STAR KITCHEN WHEN NEEDED
3.3. HANDLING SPECIAL ORDERS
3.3.1. Orders that come from outside Hochiminh city
3.3.2. Orders that come from abroad
3.4. Manage subscription orders: - Update subscription orders for old customers (cancel or temporary cancel, add or reduce items, change shipping details such as shipping address, delivery time,...) - Adding new subscription customers
3.5. MEETING RESTAURANT'S CUSTOMERS WHO ASK FOR BOX 4P'S PRODUCTS
3.5.1. Meeting, introducing Box 4P's products
3.5.2. In case customers want to order instantly: Making orders, printing invoice, preparing items, bring down stair for customer and collecting payment
4. PURCHASING
4.1. Order products for suppliers, make sure the accuracy of items and their quantity
4.1.1. Via Email
4.1.1.1. VINA FRESH MEAT: From Monday to Saturday: Order twice every day: - At 2p.m: For items will be delivered on the next morning, pick up at 3p.m - After 5p.m: For items will be delivered on the next afternoon from 12:00 to 20:00, pick up at 9a.m on the next morning Sunday: Only order at 5p.m, pick up on the monday morning
4.1.1.2. HARVEST BAKING: From Sunday to Friday - Before 3p.m: Items ordered before 3p.m can be picked up at 9:00 on the next morning - After 3p.m: Items ordered before 3p.m have to picked up 1:00p.m on the next afternoon On Saturday: Do not order after 3p.m, HARVEST BAKING will off on Sunday morning
4.1.1.3. STAR KITCHEN: Twice everyday (to make sure if there's alot of orders have to finished, Star Kitchen will have enough time) - Around 3p.m - After 5p.m
4.1.1.4. VP SEAFOOD: From Monday to Friday: twice everyday (to make sure they have enough time to prepare) - At 4p.m - After 5p.m (as soon as possible, around 5:15 to 5:30p.m) Saturday: Order for Sunday and Monday
4.1.1.5. VI NGUYEN: Once a day, usually order for the next 2 days if available to make sure we won't get any item late for delivery
4.1.1.6. DALAT GAP: Once everyday, be attention on: - The left over amount of onions and potatos, offset and order enough for delivery - Trial Package: 4 different kinds of vegetables each - Appertizer set: 200g holland tomato and 10g Basil each - Set salad rocket and burrata: 100g holland tomato and 100g rocket leaf each - Small farm-fresh vegetables: 7 different kinds of vegetables each - Large farm-fresh vegetables: 12 different kinds of vegetables each Others order as normal
4.1.1.7. VIET EXOTIC
4.1.1.8. STONE HILL
4.1.2. Via messages
4.1.2.1. PHONG VI: Salmon
4.1.2.2. HAI NAM: Grape seaweed
4.1.2.3. KITCHEN: Parma Ham and Salami Slices Pay attention on Appertizer set: 1 Parma Ham each Others order as normal
4.1.2.4. NAKAOKA: Fresh eggs, noodles (ramen, yakisoba, udon), gyoza wrapping Asking Mr.Cuong if he want to order eggs for production
4.2. Checking received or picked up from suppliers items, make sure the accuracy of their species and quantity (base on Trello Receive - Pick up list)
4.2.1. RECEIVED BY SUPPLIERS' DELIVERY
4.2.1.1. VP SEAFOOD: Check on species, products' codes, their appearances (pay attention on clams whether they opened or not)
4.2.1.2. NAKAOKA (Eggs, noodles, gyoza wrapping)
4.2.1.3. G-LIFE GAC JUICE: Check on quantity and Expired date
4.2.1.4. HAMONA COCONUT: Check on quantity and Expired date
4.2.1.5. VI NGUYEN: Check on their delivery time, products' species, labels and quantities
4.2.2. PICKED UP AT SUPPLIERS' WAREHOUSE
4.2.2.1. HARVEST BAKING: Check on products' species, names and quatities
4.2.2.2. VIET EXOTIC: Check on products' species and quatities (pay attention on the difference of Pink Dragon Fruit and White Dragon Fruit)
4.2.2.3. VINA FRESH MEAT: Pay attention on the difference of Shabu Shabu and (1mm) thin sliced pork belly
4.2.2.4. DALAT GAP: Check on lack-of vegetables Contact Organic Shops or An Nam Gourmet for backup-items
4.3. FOR INSTANT ORDERS
4.3.1. Call suppliers in order to arrange instants items for customer, only process it if possible
5. PREPARE AND PRINT RECEIVE - PICK UP LIST FOR TOMORROW DELIVERY
5.1. PICK UP AT SUPPLIERS' WAREHOUSE
5.1.1. VIET EXOTIC
5.1.2. HAI NAM
5.1.3. HARVEST BAKING: Pay attention whether Harvest baking items have to pick up twice (on 9:00a.m and 1:00p.m) or not and inform to Delivery Team Leader
5.2. PICK UP AT SURROUNED SUPPLIERS
5.2.1. STAR KITCHEN
5.2.2. PIZZA 4P'S DESSERT
5.2.3. PIZZA 4P'S KITCHEN: Pay attention on items of set products: - Appertizer set 1: add 1 Parmaham, 1 Marinaded Olive into the list - Appertizer set 2: add 1 Parmaham, 1 Marinaded Olive, 1 Fresh Set Salad into the list - Set salad rocket and burrata: add 1 Balsamic Dressing into the list
5.3. RECEIVE AT BOX 4P'S WAREHOUSE
5.3.1. VI NGUYEN
5.3.2. PHONG VI
5.3.3. Vina Fresh Meat
5.3.4. NAKAOKA: Remember to note number of egg packages for production
5.3.5. VP SEAFOOD: Remember to add items that ordered after 5p.m into the list