** this post required understand Chinese and working environment not halal friendly(a) Budgetary and Costing1. Establishing sales budget/target for month or year as determined by the management2. Implement effective controls of food, beverage and labour costs.3. Working with marketing and management team in establishing and implementation of various promotional campaigns in supporting the achievement of sales budget4. Constantly managing and monitoring of budget and expenditure of all outlets under his/her care5. Strict monitoring of cashiering functions to ensure accurate recording of daily sales collection6. Communicate goals and objectives to employees and monitor all business operations to ensure congruence to and achievement of stated objectives7. Drive operational excellence and manage the operating cost to achieve the targeted P&L.8. To achieve stock control targets in line with company guidelines to prevent financial loss(b) Personnel Management1. Regularly providing training and guidance to subordinates on service standards and menu knowledge2. Monitoring preparation of duty roaster and schedule in line with operational needs3. Managing disciplinary and discrepancies of employees and working closely with human resources department on all matters4. Conducting regular briefing / meeting with Outlet Managers5. Assisting in coordinating and sourcing of full/ part time employees according to operational needs6. To encourage restaurant managers to seek and continuously develop knowledge of competitor activity and local market conditions, with the purpose of making appropriate and innovative recommendations to drive the business forward.7. To recruit and ensure the full implementation of induction programs for new managers and monitor ongoing performance needs.8. To effectively manage the performance and development of restaurant managers to drive and maximize the sales performance throughout the Company.9. To ensure the achievement of KPI objectives within the Company.10. To create a positive environment that results in stable retention and a reduction of labor turnover.11. Provide leadership and drive development of team and individual in order to be able to attract, motivate and retain employees with the objective to enhance employee readiness in meeting the expected performance level.(c) Reports and Administration1. Ensure timely and accurate submission of sales collection/ Cashiering report2. Report any discrepancies on cashiering collection immediately3. Responsible for the compilation and monitoring of sales achievement report for submission to the management4. Administer functionality of the Point of Sales system to ensure smooth operations(d) Operational Management1. Manage and responsible to drive the revenue for all existing outlet.2. Manage the resource efficiency to meet the targeted customer delivery, engagement and satisfaction rate.3. Regularly inspect outlet cleanliness/ hygiene standards and ensure subordinate complies to the standards set by management4. Regularly obtaining feedback from customers on all aspects of the operations5. Developing cost effective operational plans to achieve optimal results6. Establish operational procedures and policies for the outlet/ restaurant7. Contributing operational ideas for improvements and profitability of outlet/store8. Liaise with all related functional departments and external parties on matters pertaining to company's quality system and values including HACCP.9. Cultivate and drive embracement of the company's values and culture to deliver the Company's Brand Promise.10. To support the management of customer service activities and staff competence so as to optimize and sustain sales performance and customer satisfaction.11. To ensure that all restaurant adhere to compliance requirements in all areas of standard operational activity, company policies and procedures.12. To clearly and concisely communicate business and area objectives to restaurant managers so that they remain well informed of business activity and of their required contribution to targets.13. To liaise with the procurement and central kitchen teams regarding the supply of stock to maximize stock potential.14. To identify underperforming restaurant and develop a business plan to address and manage issues effectively.15. To achieve successful Mystery Shopper results through the development and training of managers.16. To collate and provide constructive feedback on standard operational procedures the business.17. To ensure that the restaurant presentation in cleanliness, maintenance and service represents the brand image.18. To support the delivery of all marketing campaigns.19. To undertake any other reasonable duties as requested by CEO / COO or General Manager.20. To identify, prioritize and pursue branch acquisition, relocation and disposal opportunities in liaison with GM/CEO.(e) O
