• Achieve an overall sales growth of at least 30% across all outlets. • Evaluate and develop the menu to ensure it is attractive and appealing to a wide customer base. • Plan launch promotions and marketing activities to attract new customers during the opening phase. • Ensure operational readiness, including staff training, kitchen setup etc • Supervise food quality, consistency, and presentation. • Monitor and evaluate staff performance to ensure productivity and service standards. • Review and optimize the menu, including pricing structures, to align with customer preferences and profitability. • Introduce grilled menu items in Shamiana and fish dishes in Magic Wok, based on popular demand (especially from Filipino patrons). • Update the staff menu in line with new offerings and cost considerations. • Oversee operational costs, sales tracking, and overall efficiency. • Continuously monitor the POS billing system and cash transactions across all branches to ensure accuracy and transparency. • Strengthen marketing and promotional activities. • Reduce the cost of goods sold (COGS) by at least 8% through supplier review, waste control, and improved inventory management. • Explore opportunities for launching a cloud kitchen or catering service to expand the brand’s market reach and optimize resource utilization.