1. Branch management:
- Supervising all branches and ensuring standardization of operation
- Follow up on the performance of branch managers on a daily basis
2. Achieving sales:
- Increasing sales and achieving goals
- Improving customer experience and increasing the average bill
3. Quality control:
- Ensuring the quality of food and service
- Adherence to health and operational standards
4. Team management:
- Recruiting and training employees
- Increase productivity and reduce employee turnover
5. Cost control:
- Monitor: Food Cost and Labor Cost
- Reduce waste and improve efficiency
6. Systems follow-up:
- Supervising cashier systems such as Foodics
- Ensuring the accuracy of daily reports
7. Operational reports:
- Submitting reports to management on: sales, performance, problems and solutions
