Job Description

STRATEGIC PLANNING

Assists in implementing strategies for operational management and development so as to meet organizational plans and goals within budgets and timelines Work closely with the Group CEO to develop and accomplish goals and strategic plans Set KPIs & strategize on expansion and operational improvement plans Assist in continuous evolution of current brand or develop of new dining concept to keep our business relevant to the market Provides timely, accurate and complete reports on the operating condition of the company Identify and evaluate strategic business for company's growth and expansion via M&A/ partnership

OPERATIONS MANAGEMENT

Motivate and lead a high performance management team to achieve sales, profitability and business objectives set by the company Provide day-to-day leadership and management to a service organization that mirrors the adopted mission and core values of the company Groom and build a team of motivated F&B professionals for the company's aggressive expansion plan Oversee and ensure smooth running of all aspects of restaurant operations Define processes and monitoring systems to ensure food and services are adhered to a high quality standard Responsible for the measurement and effectiveness of all processes internally and externally Any other jobs or duties assigned by the Chief Operating Officer from time to time.

Work experience: At least 2-3 years of work experience in the catering industry are required, especially in positions related to restaurant management. Experience in team management, such as team foreman, restaurant service supervisor, etc., can effectively manage and coordinate team members.

Obtain a two-year degree in catering service management, hotel and restaurant management, hotel management, business administration or related majors in recognised universities;