Restaurant Manager/ Outlet manager

Set up standard procedures for professional guidance for all positions in the restaurant
Organize staff to follow the approved standard procedures. Make changes, improve processes as needed
Plan the restaurant's staffing needs and submit to the FBM for approval
Build a team that meets the defined job requirements
Organizing training personnel, assigning work and assessing the quality of personnel
Implement and supervise the implementation of personnel policies and regulations of the restaurant
Build quality staff next door for the restaurant management board
General manage with assigned authority will represent the restaurant to sign contracts with related partners
Monitor daily revenue and expenditure reports
Develop a plan to implement the targets of sales, profit assigned
Monitor the use of the restaurant's brand identity system and make changes accordingly
Coordinate with related departments to develop marketing plan for restaurants and organize the implementation according to the approved plan