Duties & Responsibilities:

• Controls day-to-day operations by scheduling, tasking, and developing the Store team members.
• Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
• Recruits, interviews, and hires team members, conducts performance appraisals, takes disciplinary action, motivates and trains.
• Has authority to hire and terminate (or participate in those decisions) with approval/partnership from Human Resources.
• Make employment and termination decisions in consultation with the management team including interviewing, hiring, evaluating and disciplining personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Work with the Senior management to plan and price new menu items and assist in the development of new special offers.
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team by enforcing good Occupational Safety and Health practices.
• Ensures that the Store is in compliance with the preventative maintenance program with regards to facility, equipment, and signs/ facade maintenance. Implements energy efficiency practices.
• Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.
• Ensures food quality and 100% customer satisfaction.
• Oversea the daily procurement of ingredients to maintain the best quality for the best price.
• Keep the internal system updated with stock levels, produce prices and food costs.
• Sign off on accounts payable and receivable.
• Manage the delivery team and all logistics functions including daily delivery of stock items to other Stores.
• Responsible for tasking and signing off on marketing campaigns, promotions, and attracting new Franchisee applications.
• Oversees timely execution of corporate, promotional or catering events.
• Other tasks as required.

Qualifications/ Skills:

• A minimum of 5 years of experience in a senior management position including Restaurant Manager, General Manager or Head Chef.
• Must be able to communicate clearly with the management team and other team members.
• High School Diploma and a Degree in Hospitality or Business related subject
• Must be proficient in the use of MS Office Suite and internet applications. Experience in stock control software and POS systems a plus.
• Be able to speak, read and write Khmer and be fluent in English.