Restaurant Level Operations, Customer Service and Food Safety • Be responsible for overall store operations • Oversees staffing of kitchen, counter and dining area • Interact with internal and external custoemrs to build positive relationship • Maintain excellent level of QSC at any given period of time • Maintain health, safety procedures and sanitation levels at any given period of time • Monitor procedures of food preparations and presentations • Increase customer visits by consistently providing excellent QSC • Problem handling and coping with unexpected daily tasks • Investigate and resolve complaints regarding food quality, service and cleanliness • Work long hours that usually include evenings, holidays and weekdays Restaurant Sales Achievement • Achieve sales target • Prepare in-store action plan for achieving sales target • Effectively implement plans on ways how to improve sales performance • Conduct local store marketing to achieve sales target. People • Lead, manage, develop and motivate restaurant team members to achieve sales • Motivate staffs by recognizing good performance within the team • Retain people and minimize turnover by addressing immediate concerns • Effectively communicate and disseminate information to restaurant team member • Train, coach and monitor team member to achieve good performance • Supervise workers and plans staffs schedules and special holiday requests • Direct staffs training programs, resolve problem • Evaluate employees’ performance, keep good performers and improve challenge staffs • Conduct performance of all managers. Store Controllable/Finance Management • Prepare daily/weekly and monthly reports • Check and monitor the standard procedures in the store especially in the kitchen area • Conduct spot checking on wastage logging and spoilage • Spot checking of cashier standards • Count and manage stocks properly • Monitor working hours of staffs and keep track of overtime hours • Double check security procedures both front and back of the house.

• Bachelor or Master degree in Management or equivalent • 4-5 years experience in hotel or restaurant operations (experience from Food & Beverage industry is preferable) • Strong people management skills: leadership, coaching and delegation • Strong planning and organizational skills • Competent knowledge on hygiene and food safety • Able to use touch-sensitive POS System • Must be able to take direction and delegate responsibilities • Able to work in a fast paced environment • Able to work on weekends, and holidays • Excellent customer service experience