Job Description 

• Develop annual budget and business strategy, and annual operating plan and resources planning andallocations. 
• Develop and update operating and customer service standards that optimize returns on assets,increases sales and improves profits. 
• The guidelines shall also be applicable to all franchisees’ storesand/or central production unit.
• Participate in key decision making with the senior Management Team.
• Oversee capital expenditure budgets/projects. 
• Visit / audit franchisee stores and act as a central point of control for the brand 
• Ensure high food safety standards at all times in the commissary and the stores.
• Set sales target of the responsible areas and drive sales to ensure achieving target. 
• Evaluate sales trends and take appropriate action plan to close the sales gaps. 
• Provide inputs and actively involved with Operations team and Marketing team in developing andimplementing local store marketing (LSM) program to maximize sales growth. 
• Identify problems within the business, including through using data gathering (collect, analyze,summarize) and evaluate outcome requirements 
• Recommend controls by identifying problems and writing improved procedures, develop operationalmetrics 
• Monitor project progress by tracking activity, writing progress reports, recommending actions for thebusiness to improve 
• With the support of HR, take appropriate employment actions to ensure quality of management andproper staffing levels.
• Lead the team to create, develop and update any related procedures/ systems and operationalmanuals. 
• Coach, counsel and develop operations team in the achievement of company standards and theirpersonal development plans.
• Evaluate and ensure proper training phases are successfully completed 
• Utilize a communication process to ensure all staff is aware of expectations and performancestandards.
• Champion product quality and customer service by ensuring implementation of efficient customerfocus processes (service, training, OSAT, NPS, customer experience, etc.) 

• At least 5-year experience in management positions of F&B or hospitality operations. 
• Experience with budgets, P&L statements, capital expenditures and planning and forecasting. 
• Knowledge of standards or food safety and sanitation audits. 
• Strong analytical skills
• Results driven and people oriented