1. Business - Develop annual budget and business strategy, and annual operating plan and resources planning and allocations. - Manage and ensure execution of operating standards in accordance with franchiser guideline and EFG’s business goals that optimize returns on assets and increases sales and improves profits. - Analyze and report weekly on controllable, sales and profits to ensure accurate and timely financial tracking. - Developing and recommending operating plan, training budget and budget in addition to ensuring meeting established budgetary guidelines. - Ensure crisis management system is followed as requires to maintain efficient operations. - Ensure good public relations efforts as requires enhancing and preserving a good company image. - Participate in key decision making with the senior Management Team. - Oversee capital expenditure budgets/projects. 2. Sales - Set sales target of the responsible areas and drive sales to ensure achieving target. - Evaluate sales trends and take appropriate action plan to close the sales gaps. - Provide inputs and actively involved with Operations team and Marketing team in developing and implementing local store marketing (LSM) program to maximize sales growth. 3. People -With the agreement of the appropriate Human Resources Manager and General Manager, take appropriate employment actions to ensure quality of management and proper staffing levels. - Lead the team to create, develop and update any related procedures/ systems and operational manuals. - Coach, counsel and develop Operations team in the achievement of company standards and their personal development plans. - Evaluate and ensure proper training phases are successfully completed of all company restaurant personnel in relation to their development. - Utilize a communication process to ensure all staff is aware of expectations and performance standards. 4. Customer - Ensure successes of “Customer Focus” processes, i.e. customer's experience, customer’s complaints, customer services, etc. achieving 100% customer satisfaction. - Champion product quality and customer services. 5. Perform other duties as assigned by General Manager/CEO

- At least Bachelor Degree in Business Management or any related fields - At least 5-year experience in management position of F&B or hospitality operations. - Experience with budgets, P&L statements, capital expenditures and planning and forecasting. - Knowledge of standards or food safety and sanitation audits. - Strong skill in driving for results. - Strong in people management and development.