 Understand and analyze assigned Target to define budget, production cost, labor cost and other expenses. In addition, evaluate Master Roster of all assigned restaurants to ensure achievement of
 Store Contribution.
 Communicate to all restaurants manager in assigned area. Make sure that all managers have a clear understanding of their target and are in the same business objective direction.
 Set up restaurant management plan to ensure expense is in budget or as planned.
 Monitor and do restaurant audit on restaurant’s performance and measure the achievement of target.
 Solve problem and provide proper direction to increase profits to the restaurants.
 Define Sale Target of each assigned restaurant to ensure that all restaurants have clear target on a daily and monthly basis.
 Communicate, monitor, and follow up to ensure implementation effectiveness of marketing Program as well as execution of new products and other public relation program.
 Review sale every day and analyze sale trend. Identify restaurant that have negative sale gaps, and work with restaurant manager to identify action plan to close the gaps.
 Understand source of sale and sales mixed.
 Consider Local Sale Marketing (LSM) to increase sale if needed.
 Set up manpower plan at restaurant manager level.
 Recruit and select qualified restaurant manager base on restaurant needs.
 Ensure that all team member are well trained and passed all training processes that they can effectively perform work as per operational standard.
 Coach and develop leadership skill of restaurant manager and make sure that they applied knowledge and skills to enhance business performance.
 Set up development plan for subordinate as well as periodically, follow and evaluate the progress of their improvement and achievement.

• At least Bachelor Degree in Business Management or any related fields.
• At least 3 years experience in management of Food and Service Operations.
• Good in English communication
• Good in computer literate in Word, Excel, PowerPoint