Taking responsibility for the brand performance of the restaurant.
Grow Sales and transactions, organizing marketing activities such as promotional events and discount schemes.
Controlling day to day operation in his/her brand.
Manage company assets and ensure return on investment for building and equipment expenses.
Maximum 40 years old
Minimum 5 years experience managing restaurant operations as an Operation Manager or General Manager.
Preferably who are willing to do “test food” with all meat such as chicken, duck, beef, pork etc
Strong leadership, managerial and communication skills is a must
Highly committed individual, outgoing, energetic and positive attitude
Detail and systems oriented
Professional with good work ethic
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