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Set operating goals and objectives to prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions.Achieve operation objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparationCreates a positive team atmosphere among Team Members.Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to hospital policy & chain operation manual.Coordinates efforts by establishing improvement in services policies and practices along with the Operation Manager.· Supervises food and beverage service staff in accordance with operating policies.

Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation.To improve Productivity, food quality, service, creativity and merchandising to increase volume of Sales and profits.Prepare, assign and delegate responsibility and authority for the operation of the various Food and beverage sub departments to meet the daily needs of the operation. Insures decisions are made that corresponds to those of the general manager and established policies.Develop, implement, and monitor schedules for the operation of all food & beverage outlets To achieve a profitable result.Establishes policies and procedures with management and schedules for the operation of all restaurants and bars to achieve a productive and profitable resultImplement effective controls of food, beverage and labor costs among all sub departments And monitor the food and beverage budget to ensure efficient operation and those expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.

* Handling the operations of 17 Locations which includes the dine-in and the drive thru kiosks. * Ensuring that all the locations are operating efficiently and profitably.* Responsible for maintaining high standards of food, service, health, safety and maintenance.* Ensure that the branch managers are positively led and empowered.* Efficient and timely rollout of systems, procedures and programs.* Projection of Sales Budget for each location, planning and execution to achieve the tasks.* Organizing the staff and guiding through awareness programs for personal hygiene.* Monitoring and controlling the food and labor costs. * Responsible for recruiting, training & developing restaurant staff.* Maximizing all business opportunities to drive sales.* Responsible for setting up all necessary standard operation procedures’ in accordance to management’s vision and mission.* Role model and coach for the management’s vision and mission and values consistently.* Responsible for setting up the staffing pattern for ongoing and upcoming projects.* Ensures operating systems and training discipline and appropriate implementation of the business plan and the business review process as a method of planned growth and profitability.* Work on new product introductions and new shop openings, product portfolio building and creating appropriate customer targeting methods.* Implementation and execution of tools, process and delivery the same within the agreed time bound.* Follow all policies and required procedures and documents all interactions.* Delivering high quality of orientation and training for all new team members.*Provides overall leadership and direct supervision of 15 restaurants * Establishing location performance targets in guest service ,margin, improvement, maintaining * company standards in food safety, product and facility specifications and employee * All hiring managers and staff members as well as evaluation & promotion.

Managing day-to-day operations of the entire restaurant.· Overall inspection of the entire restaurant (FOH & BOH) prior to daily operation to make sure everything is in standard.· Planning duty roaster for staff and monitor regular staff timing & punctuality.· Monitor and control over time for all staffs including Back of the house.· Ensuring high standards of food, hygiene, health and safety and customer service are maintained.· Observe the daily briefing and training programs.· Regularly supervising all areas for maintenance requirements and is fully responsible for all kitchen AMC.· Checking all the weekly maintenance report before sending to Maintenance Department-Head Office.· Attending reservation and prepare set menu for each reservation.· Work in different shifts and attend the restaurant in break shifts with uninformed timing. Visit the restaurant during opening and closing not less than twice in a month.· Responsible for entire BOH operation and proper guiding. Daily food production to be based on the average sales in previous days and peak days.· Helping in any area of the restaurant when circumstances dictate.· Perform other duties as assigned by management.· Hands-on performance during busy operation by assisting customer in the table; taking order, receiving customers, guiding customers to the table, billing, get direct feedback from customer.

Food & Safety Training and making sure store is Fully compliant - Financial management, including invoicing, sales, reports, analysis, inventory tracking & action planning.Aligns sales target with the store marketing effortEnsure that the Corporate store achieves Sales BudgetsMotivate, coach, and support Corporate Store employees to achieve sales targetsIdentify reasons for store under-performance and take action to correctAssist with advice on wages & cost of goodsImplement action plans and follow up to manage expense areas

* Maintain highest possible level of quality and services. Achieve all Q.S.C. and Champs objectives as planned by the chain management.* Lead an active role in customer relations, monitor and evaluate customer service standards, handle customer complaints and take corrective action when required. * Set labor schedules for all staff, distribute duties, responsibilities and work flow to meet set targets.* Maintain high level of productivity through orientation.* Development and motivation for all employees.* Conduct performance appraisals for all staff twice a year.* Follow-up on the implementation of development plans for all the restaurant team in coordination with the Human resources and training departments.* Implement all sales plans set by the chain management, development understanding and commitment to sales plans and coach the employees to maximize benefits out of the suggested selling techniques.* Review and analyze the P&L for the restaurant and report it to the area manager on regular basis, take the needed corrective actions based on the results.* Fulfill all restaurant supplies and make sure that all materials received are matching with the quality and quantity of the chain operations manual.* Reduce the operation costs as planned, monitoring all operation losses and production to achieve the required quality with minimum costs.