1. Sales and Cash Management (15%)

• Drive store sales performance and meet targets.
• Handle marketing, promotions, and forecasting.
• Manage and safeguard daily sales, deposits, and petty cash.
• Ensure accurate and loss-free cash operations.

2. Profit Management (20%)

• Control inventory, stock, and company assets.
• Meet cost efficiency targets (FCPC, NOI).
• Manage manpower costs and optimize quality.
• Oversee marketing and raw material forecasting.

3. People Management (15%)

• Ensure compliance with labor laws and regulations.
• Identify training needs and conduct training programs.
• Plan succession and enforce discipline.
• Oversee scheduling and team alignment with company standards.

4. Quality Assurance (15%)

• Supervise opening/closing operations.
• Maintain high standards of food, service, cleanliness, and store condition.
• Standardize systems and policies to uphold brand image.

5. Functional Competencies & Professionalism (30%)

• Ensure timely and accurate reporting.
• Resolve customer complaints and manage escalations.
• Foster good working relationships and uphold professionalism.
• Lead by example and maintain stakeholder communication.

-         Bachelor’s Degree preferably of Food, Hotel and Restaurant Management or Administration and/or

business-related courses.

-         Three to four years leadership function in a service-oriented industry such as retail, hotel or quick service restaurant.

-         Demonstrate high customer management orientation.

-         Knowledge in basic store operations, with capability to assess operational improvements, standards, sales and profitability.

-         Familiar in using Microsoft Office Applications (Word, Excel, Power point)