• Visit the stores regularly and evaluate restaurant practice against company standards.
• Supervise quality control and quantities for preparation to minimize wastage, perform frequent checks to ensure consistent high of preparation and services,
• Comply with all health and safety regulation.
• Estimate the food consumption of each restaurant, place orders with suppliers, and schedule delivery of fresh food and beverages.
• 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. Provide reports on the performance progress against the plans and budget.
• Monitor restaurant’s performance and measure the achievement of target.
• Solve problems and provide proper direction to increase profits to the restaurants.
• Define Sales Target of each assigned restaurant to ensure that all restaurants have clear target on a daily and monthly basis.
• Develop strategies for improving sales of nonperforming stores.
• Plan and implement effective marketing strategy for improving sales.
• Program as well as execution of new products and other public relations program.
• Review sales every day and analyse sales trends.
• Identify restaurants that have negative sales gaps, and work with restaurant manager to identify action plan to close the gaps.
• Coach and develop leadership skills of restaurant managers and make sure that they can apply the knowledge and skills to enhance business performance.
• Monitor and maintain the highest level of Quality, Service, and Cleanliness to ensure customer satisfaction.
• Handle customer complaints and ensure issues or problems have been completely solved.
• Set up customer relationship network to build up the Brand and create awareness and customer loyalty in the located area.
• Ensure all employees have full product knowledge and adhere to grooming standard.
• Regularly inspect food & beverage quality and quantity.
• Flawlessly drives new sales development initiatives to strengthen and deliver restaurant visibility and footfall.
• Controls purchases and inventory.
• Reviewing and evaluating usage reports.
• Building relationships with guests to drive loyalty
• Overlooks restaurant human resource objectives;Searching,selecting,training,appraisal,coaching,counseling,motivation and disciplining.
• Communicating job expectations,appraising and reviewing job contributions.
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