Drive branch financial performance in line with targets (Sales Growth ≥ 7–10% MoM)
Control restaurant operating costs (Food Cost ≤ 30%, Labor Cost ≤ 17%)
Lead and develop team performance (Training Completion Rate: 100%)
Trained and developed managers and team members to improve operational performance and leadership capabilities.
Establish and control beverage and coffee setup standards (Recipe Accuracy ≥ 95%)
Monitor and maintain beverage, coffee, and raw material quality (Quality Audit Score ≥ 90%)