Job Responsibility:

Responsible for overseeing the operations of an assigned number of branches.

Provide leadership and effective management of all direct reports.

Lead Branch Managers to achieve company annual/quarter/monthly goals.

Manages sales targets, including the monitoring and execution of marketing program. Assists in the development of marketing plans.

Plan and conduct weekly branch visits with Branch Manager to ensure execution of Quality, Service and Cleanliness standards in all departments; including the monitoring of food product quality, completing all necessary departmental reports

Create sales forecast and manages Branch Manager Working Schedule.

Create action plans for food cost and Labor controls

Ensure all food safety procedures are executed according to Company policy health/sanitation regulations, take corrective actions as required

Review daily break violations and is charged with enforcing Company policy and State and Federal Law

Ensure all branches' compliance with Company Operating policies and procedures.

Evaluate outlet performance at specified intervals using Company inspection forms; coach and retrain managers, as required, on the attainment of approved ratings and goals achievements.

Conduct the performance management process for subordinate

Monitors procedures for the control of cash, property, product, and equipment

Conducts audits to ensure compliance with labor and safety regulations, and takes corrective actions as required.

Monitors assigned branches' maintenance requirements to ensure Company procedures and standards are being followed. Reports and follows up on preventive maintenance plans and activities.

Completes all administrative requirements

Plans and maintains a system of regular communication of Company objectives, changes and area concerns to all management levels.

Performs other job-related duties as may be assigned as required.



Job Requirement:

5 years of Management experience in high-volume, fast-paced, results-oriented Restaurant environments.

Strong leadership, organizational and interpersonal skills.

Strong knowledge and understanding of restaurant operations (proven ability to perform all restaurant job functions), financial/ accounting, budgeting, communication, cognitive and computer literacy.

Ability to train, develop, and motivate a team to a common set of goals.

Assumes full responsibility for ensuring that multiple units operate in a manner that provides consistent day–to–day operations and guest satisfaction.

Ability to recruit, interview, and hire teams of employees and managers to achieve organizational goals.

Must have quality planning and project management skills and the ability to work with other necessary departments.



Working Location:

KL REGION