Main Duties and Responsibilities: • Overall management of operations for 8 branches in the Western region • Supervision and management of 2 General Managers • New branch development and opening (Business Development) Detailed Duties and Responsibilities: • Leads strategic initiatives for restaurant expansion and growth. • Conducts comprehensive market analysis and develops expansion strategies. • Establishes restaurant business plan by surveying restaurant demand. • Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations. • Prepares financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually. • Oversees operations by preparing policies and standard operating procedures. • Supervises regional General Manager, Branch manager and Floor manager of each branch. • Participates and advises with recruiting, hiring and training, and provides career development for all staff members • Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures of each branch; complying with health and legal regulations; maintaining security systems. • Supervises Corporate Chef and oversees new menu development. Qualifications: • Bachelors degree in business, hospitality, or related field. • Six + years of managerial/leadership experience in the hospitality and food service • Ability to work in multiple regional locations • Ability to work in cross functional roles as needed (front-of house & back-of-house) • Ability to adapt to a flexible schedule according to business needs • Ability to read and analyze a P&L and use the tool to effectively drive the business • Ability to speak, write, read, and understand English and Korean • Working knowledge of MS Office programs