Area Manager

Operations and People Management

Oversee daily operations across 6 to 7 restaurant branches, ensuring seamless service delivery and operational excellence at every location.

Lead, coach, and mentor Branch Managers, Supervisors, and Restaurant Teams to achieve high performance and professional growth.

Conduct regular performance reviews, facilitate new hire inductions, and implement Performance Improvement Plans (PIPs) when necessary to maintain team standards.

Drive team performance across three key metrics: Grow People, Grow Customers, and Grow Business, aligning individual goals with organizational objectives.

Commercial Responsibility

Grow outlet turnover by at least 40% per annum through strategic sales initiatives and operational efficiencies.

Achieve a monthly balanced scorecard performance of at least 75% and a Net Promoter Score (NPS) of 80% or higher.

Drive sales, average spend per customer, and conversion rates to improve overall margins and profitability across all branches.

Manage daily staff briefings, product merchandising, and implement robust stock loss reduction programs.

Support the successful opening of new outlets in strict adherence to brand standards and operational guidelines.

Marketing and Customer Engagement

Plan and direct outlet-level marketing efforts in close coordination with the Brand Manager to maximize local impact.

Develop loyalty and retention strategies designed to increase customer lifetime value and maximize revenue.

Create co-branding partnerships and initiate innovative brand promotions that drive foot traffic and repeat business.

Handle first-level customer complaints professionally and conduct scheduled key customer meetings to strengthen relationships.

Compliance and Financial Accountability

Ensure full legislative and food safety compliance across all outlets, including adherence to HACCP standards and workplace safety regulations.

Maintain daily, weekly, and monthly profit and loss (P&L) accountability for all assigned outlets, driving cost control and revenue optimization.

Keep food wastage below 1% of food sales through rigorous inventory management and portion control.

Ensure accurate opening and closing procedures, cash-up processes, and daily reporting to maintain financial integrity.

Qualifications and Education

Degree in Hospitality Management, Business Administration, or a related field from an accredited institution.

A postgraduate qualification in Hospitality Management is considered a strong advantage.

Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint) is required for reporting and analysis.

In-depth knowledge of food safety standards (HACCP) and workplace safety protocols.

Experience and Skills

Proven Quick Service Restaurant (QSR) industry knowledge and substantial operational experience in a multi-unit environment.

Strong business development acumen with a demonstrated ability to grow turnover and profitability.

Solid financial literacy, including the ability to read, interpret, and manage P&L statements effectively.

Experience in human resources management, team building, and industrial relations to foster a positive work culture.

Supply chain and stock management experience at the outlet level to ensure optimal inventory levels.

Marketing and brand management exposure to drive local promotional strategies.

Competencies and Personal Attributes

Results-oriented with an unwavering drive to meet financial and performance targets.

Strong interpersonal and people management skills, characterized by a fair, firm, and engaging leadership style.

Proactive self-starter with the ability to identify and seize business opportunities in a competitive market.

Resilient and tenacious, capable of sustaining high performance under pressure and in fast-paced environments.

Adaptable and comfortable working in unstructured or rapidly changing settings.

Culturally aware and able to thrive in a diverse, multicultural workplace.

Self-reliant with a proven ability to build and maintain key business relationships at all levels.

Passionate about the food and hospitality industry, with a genuine commitment to delivering exceptional guest experiences.