To lead and oversee the operations of multiple restaurant locations, driving sales, increasingprofitability, and achieving operational goals through effective management, strategic decision-making, and a focus on exceptional customer service.Key Responsibilities Lead and Oversee operations of multiple restaurant locations. Develop strategies to drive sales, increase profitability, and achieve operational goals. Train, mentor, and support restaurant managers and staff to ensure exceptional customer serviceand the achievement of organizational goals. Analyze key performance indicators (KPIs) and implement corrective actions. Collaborate with the marketing team on promotional campaigns and initiatives. Ensure compliance with health and safety regulations and company policies. Oversee service recovery and problem resolution promptly and professionally across the outlets. Optimize operations for efficiency, set standards, and monitor employee performance. Collaborate with senior executives on strategic decisions for expansion and acquisition. Drive team performance and implement marketing strategies. Review employee performance evaluations and approve necessary changes. Support new projects and events to enhance operational excellence. Conduct regular audits to ensure brand standards are met and maintained. Monitor financial performance, set objectives, and analyze sales levels. Implement cost-effective measures to achieve financial targets. Proficient in Microsoft Office and other relevant software. Develop and implement training programs to enhance staff skills and performance. Collaborate with QA team to ensure SOP compliance and continuous improvement. Conduct competitor analysis and market studies to stay ahead in the industry. Evaluate monthly performance against revenue targets and service goals. Forecast monthly sales targets according to current trends and previous year’s data. Coordinate with IT to update operational requirements and systems. Monitor and analyze guest feedback to enhance customer satisfaction. Address operational challenges and implement strategies for improvement. Collaborate with CX team to understand guest feedback and retention strategies. Review and approve daily transactions and roster schedule. Coordinate with the culinary team to develop and update menu offerings. Analyze sales data and trends to identify opportunities for revenue growth. Undertake sound financial management to ensure stores are profitable and stay within budget andahed of financial targets. Ensure compliance with the company’s policies and operational guidelines. Evaluate branch performance using key metrics and address issues to improve it. Implementing cost effective measure in par with the operational profitability of the storescontrubuting to the Net profit margin ratio. Lead and accountable for the pre opening formalities of new outlet. Annual Forecasting and budgeting of the branches. Oversee and manage overall non-food cost, staff cost, manager controllables, and other operatingcosts by analyzing monthly expenditures and implementing cost-effective measures to remainwithin budget targets To work in coordination with F&B Manager and chalk out requirements for Capex/Opex.
