Protects the brand by ensuring that the restaurants meet QSC operational standards, food safety standards, and labour laws.Accountable for aligning plans and activities of profit center/organization with the Plan to Win and local priorities to deliver on established business and customer targets.Accountable for developing talent within the organization that can enable future growth of the system. Accountable for the brand image and brand extension in the market.Coordinates, engages resources, and monitors reinvestment plans in assigned restaurants (e.g., openings, maintenance, remodels). Consults with Multi-Unit Supervisors and management teams in high priority restaurants to help develop plans and implement solutions that will improve short- and long-term results.Recommends and coordinates the assistance of other departments to optimize business results (e.g., Construction, Training, HR, Marketing).

MANAGING QSC -To manage the operations, responsible for overall quality of the product, service of the restaurant & cleanliness of the restaurant to achieve 100% customer satisfaction.MANAGING SYSTEMS/DEPARTMENTS- To manage the multiple systems including Business Planning, People Department, Guest Experience Department, Kitchen Department and Facility Department.MANAGING PROFIT AND LOSS ACCOUNT- To manage the overall profit & loss of the store and making P&L accounts for reporting.

Inculcate all the Learning & Standards to implement the same on the board to give an outstanding output & create a WOW in every moment.Establish healthy business relations with clients and external associates for securing repeat business and long-term customer loyalty and worked towards solving their queries and complaints efficiently. Evaluate all aspects of operations, improve the effectiveness of the core process through training in order to achieve long term company goals

Promote teamwork to achieve restaurant goals so that assigned tasks are performed in a timely manner. Attempt to resolve simple customer enquiries and referring difficult customer enquiries to a manager.Provided effective and inspirational leadership to the team through regular training, motivation & performance appraisals in order to achieve set targets in sales volumes. Coordinate/ negotiate/ liaise among internal & external customers in order to elicit, analyze, communicate and validate requirements for changes to business processes, policies and information systems. Assist others when needed while demonstrating consideration for proper procedures.

Implement national and local store marketing promotions to develop restaurant’s business. Ensure effective quality service and cleanliness of the restaurants to achieve 100% customer satisfaction.Manage the inventory system of the restaurant, place orders to restock the merchandise while managing the outflow and inflow of the inventory by recording day to day transactions.Ensure achievement of desired profit margins for the restaurant by optimizing expenditures, setting control, procedures, basics of food, paper etc.. Ensure timely labour, utilities, maintenance, repairs and other expenditures.Provided effective and inspirational leadership to the team through regular training, motivation and performance appraisals in order to achieve set targets in sales volumes.

Training & Development of local people for the position of senior level as a local face in front of customer & supporting the restaurants.Recognized for setting up the project of 1st KFC Restaurant at Oxford Street OSU, Ghana, West Africa during the year 2011, 1st Drive Thru Restaurant at Sakumono in Ghana, West Africa during the year 2012.Accredited for coordinating with the authorities for civil work, interiors, equipment installation, crew recruitment & training , local store marketing & various other activities required in operating a full fledged Restaurant.