- Formulating annual operation plan, budget, and work plan for the regional restaurants.
- Monitor the achievements of current regional restaurant revenue and prepare a forecast and aim for the next cycle’s budget.
- Oversee the use of the expense budget in the regional restaurants to ensure the achievement of regional goals.
- Responsible for talent development planning, assess the current manpower planning and make staff adjustments in various positions within the restaurants as required.
- Collect accurate information on market trends, supply & demands, competitor analysis, and customer feedback within Singapore market to ensure the targeting of marketing plans and store operations.
- Analyzing the monthly profit management report to guide the completion of standard cost control for food, labor, utilities, maintenance, and other expenses, and identify opportunities to increase profit.
- Use the monthly profit management report to guide the completion of standard cost control for food, labor, utilities, maintenance, and other expenses, and identify opportunities to increase profits.
- Conduct performance evaluations of regional stores, continuously improving employees' work capabilities and performance.
- Monitor and promote the achievement of sales targets according to the market's stored-value and other sales strategies.
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