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The Area Manager is responsible for managing KHIANG branches and other assigned F&B brands, with primary responsibility for Suvarnabhumi Airport and Silom branches. Other branches or locations may be assigned based on business needs and management direction.

This role oversees no fewer than 8 branches, ensuring operational excellence, sales performance, cost efficiency, food quality, hygiene standards, and consistent customer service. The Area Manager must be hands-on, fast in problem-solving, strong in team leadership, and able to manage both airport and city branch operations under CHAW values: Curious, Team, Act Fast, Empowered, and Simple.

Store Operations & SOP Management

• Oversee daily operations of KHIANG branches and other assigned F&B brands, with primary focus on Suvarnabhumi Airport and Silom.
• Manage no fewer than 8 branches to ensure consistent food quality, service speed, cleanliness, staff readiness, and sales performance.
• Ensure all branches comply with company SOPs, brand standards, airport / landlord requirements, and food safety regulations.
• Conduct regular branch visits, operational audits, and follow-ups on corrective actions.
• Monitor kitchen flow, service flow, peak-hour readiness, product availability, and store presentation.
• Ensure all menu items follow recipe standards, portion control, taste profile, and presentation guidelines.

Sales, Cost & Inventory Control

• Monitor branch sales performance, transaction trends, menu mix, and customer behavior.
• Support Store Managers in achieving KPIs for sales, profitability, service quality, and customer satisfaction.
• Control key store costs, including COGS, wastage, stock variance, staff cost, and controllable expenses.
• Supervise stock usage, material requests, safety stock, receiving process, FIFO, and storage standards.
• Coordinate with Procurement and Warehouse teams to ensure accurate and timely raw material delivery.
• Review daily sales reports, POS data, stock reports, cash handling, voids, refunds, and abnormal transactions.

People Management & Training

• Plan manpower allocation, shift coverage, and staffing readiness across assigned branches.
• Lead, coach, and motivate shop managers, supervisors, kitchen teams, cashiers, and service staff.
• Train and follow up on SOPs, recipe standards, service flow, hygiene, grooming, and airport / branch working rules.
• Conduct performance reviews, provide feedback, and develop successors for key store positions.
• Build a strong team culture based on ownership, teamwork, discipline, and continuous improvement.
• Coordinate with HR on attendance, overtime, leave records, new hires, resignations, transfers, disciplinary issues, and payroll-related information.

Quality, Hygiene & Compliance

• Ensure all branches meet hygiene, sanitation, food safety, and brand quality standards.
• Inspect kitchen areas, storage areas, refrigerators, freezers, cooking equipment, and service counters.
• Monitor food freshness, cooking consistency, holding time, temperature control, and food-handling practices.
• Ensure proper cleaning schedules, waste management, pest control, and equipment maintenance.
• For airport branches, ensure compliance with AOT rules, access control, delivery procedures, and airport operating requirements.
• Identify operational risks and implement corrective actions quickly.

Multi-Brand & New Store Support

• Manage KHIANG as the primary assigned brand while supporting other new F&B brands, new store openings, menu launches, branch renovations, and operational restructuring as assigned.
• Adjust operations, manpower, stock planning, kitchen flow, service flow, and branch standards according to each brand’s requirements and business conditions.
• Take ownership of new store opening readiness, ensuring manpower, training, stock, equipment, SOP, service flow, kitchen flow, and compliance are fully prepared before launch.
• Lead and stabilize newly opened branches for at least 3 months after opening to ensure service consistency, food quality, sales readiness, cost control, team discipline, and operational efficiency.
• Coordinate closely with Operations, HR, Procurement, Marketing, Finance, Warehouse, landlords, and airport stakeholders to ensure smooth execution, quick problem-solving, and sustainable branch performance.

Reporting & Continuous Improvement

• Prepare monthly reports on sales performance, operations, manpower, cost control, store issues, and improvement plans.
• Analyze store data to identify bottlenecks, repeated problems, cost leakage, service gaps, and training needs.
• Propose practical solutions to improve sales, speed, food quality, cost control, and team capability.
• Share best practices across branches and simplify work processes where possible.
• Drive a culture of fast learning, quick problem-solving, and continuous improvement.

• Education: Bachelor’s degree in Business Administration, Hospitality, Food Service Management, Operations Management, or related field.
• Experience:
  • Minimum 5 years of experience in F&B operations, multi-store management, area operations, or restaurant chain management.
  • Experience in Quick Service Restaurant, franchise business, airport F&B, or high-volume restaurant operations is highly preferred.
  • Proven ability to manage multiple branches and lead Shop Managers / Supervisors across different locations.
  • Strong experience in sales performance, manpower planning, cost control, inventory control, SOP implementation, and food quality management.
• Technical Skills:
  • Strong knowledge of F&B SOPs, kitchen operations, recipe control, food safety, hygiene, inventory, and service standards.
  • Good understanding of P&L, COGS, COL, wastage control, gross profit, stock variance, and store profitability.
  • Able to analyze POS reports, sales reports, stock reports, labor cost, wastage, and operational KPIs.
  • Familiar with POS, inventory systems, attendance systems, payroll coordination, and basic documents such as PO, invoice, and stock count.
  • Proficient in Microsoft Office, Google Workspace, and reporting tools.
  • Able to use AI productivity tools such as ChatGPT, Gemini, Claude, or Notion AI to support reporting, SOP improvement, training materials, and problem analysis.
• Soft Skills:
  • Strong leadership with hands-on coaching and people management skills.
  • Owner mindset with strong accountability for sales, cost, people, service, and operations.
  • Fast problem-solving ability with strong bias towards action.
  • Good communication and coordination skills across stores and support functions.
  • Highly organized, disciplined, detail-oriented, and able to work under pressure.
  • Service-minded, practical, adaptable, and comfortable in fast-paced F&B environments.
• Work Conditions
  • Primary working locations are KHIANG branches at Suvarnabhumi Airport and Silom.
  • Other branches, airport locations, city locations, or new F&B brand locations may be assigned by management.
  • Responsible for managing no fewer than 8 branches.
  • Work 6 days per week, with weekly days off scheduled on weekdays according to business needs.
  • Must be able to travel between branches and support urgent operational issues when required.
  • For airport branches, must pass background screening and obtain an AOT Access Card or relevant airport access permission.
  • May require flexibility for early morning, late-night, weekend, public holiday, and peak-season operations.
• Language:
  • Thai: Excellent (required).
  • English: Intermediate to Advanced (for reporting and airport communication).

ฝ่ายทรัพยากรบุคคล
บริษัท ชอ แมเนจเม้นท์ จำกัด

287 อาคารลิเบอร์ตี้ สแควร์ ชั้น 10 ห้อง 1005
​​แขวงสีลม เขตบางรัก กรุงเทพมหานคร 10500

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โทรศัพท์ : 061-396-8615
เว็บไซต์ : www.chaw.co.th
​LINE ID: hrchawmanagement