'1. Business
- 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 restaurant managers in the assigned area.  Make sure that all managers have a clear understanding of their Target and are in the same business objective and direction.  
- Set up restaurant management plan to ensure expense is in the 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.
2. Sales
- Define Sales 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 relations program.   
- Review sales every day and analyze sales trends.  Identify restaurants that have negative sales gaps, and work with restaurant manager to identify action plan to close the gaps.
- Understand sources of sales and Sales Mixed  
- Consider Local Sales Marketing (LSM) to increase sales if needed.

3. People
- Set up Manpower Plan at restaurant manager level 
- Recruit and select qualified restaurant manager based on restaurant needs 
- Ensure that all team members are well trained and passed all training processes that they can effectively perform work as per the Operational Standard
- Coach and develop leadership skills of restaurant managers and make sure that they can applied knowledge and skills to enhance business performance

- Set up development plan for subordinates as well as periodically, follow and evaluate the progress of their improvement and achievement
- Admire and reward good performers while give warning or make necessary punishment to bad employees as per company’s policy and regulation, as well as create a good working atmosphere in all restaurants
4. Customer
- Create awareness and recognition to ensure 100% customer satisfaction at all time
- Monitor and maintain the highest level of Quality, Service, and Cleanliness. Q.S.C. standard  to ensure customer satisfaction
- Handle customer complaints and ensure issues or problems have been completely solved 
- Set up customer relationship network to build up our Brand well know in the located area
5. Perform other duties as assigned by supervisor. (Temporary- Necessary Administrative Duties such as preparing Rental and Utilities Bills)

1. At least Bachelor Degree in Business Management or any related fields

2. At least 3 year experience in management of Food and Service Operations
3. Good in English communication 
4. Good in computer literate in Word, Excel, PowerPoints