Karthikeyan Santharam Dr.

ROLES: Advises the Board Advocates / promotes organization and stakeholder change related to organization mission Supports motivation of employees in organization products/programs and operations Ensures staff and Board have sufficient and up-to-date information Looks to the future for change opportunities Interfaces between Board and employees Interfaces between organization and community Formulates policies and planning recommendations to the Board Decides or guides courses of action in operations by staff Oversees operations of organization Implements plans Manages human resources of organization Manages financial and physical resources Board Administration and Support Assists in the selection and evaluation of board members Makes recommendations, supports Board during orientation and self-evaluation Supports Board's evaluation of Chief Executive Responsibilities: Program, Product and Service Delivery Financial, Tax, Risk and Facilities Management Human Resource Management Community and Public Relations

Responsible for all kind of company activities which engage the company to achieve the mission and vision of the company.

Maintains the work structure by updating job requirements and job descriptions for all positions. Maintains organization staff by establishing a recruiting, testing, and interviewing program; counseling managers on candidate selection; conducting and analyzing exit interviews; recommending changes.

Conduct a series of training sessions for employees as assigned by the Training Manager at new restaurants according to the training outline, which will result in the readiness of the employees to handle business in a proficient manner when the restaurant opens for business. This includes, among others, food ordering, receiving, storage, preparation, presentation, cleanliness, personal hygiene, food handling and equipment maintenance. Also, in-depth product knowledge, point of sale computer training, cleanliness/hygiene and Guest relations service skills for the staff. A number of “hands on” franchisee/management training sessions will take place on site including methods of food specification, purchasing, and cost control (labor, food and beverage). • All sessions will be taught with Boston’s standards of quality and cost control being emphasized as well as uniformity of a finished product as part of delivery of the Boston’s program to our Guests. • Visit restaurants within the brand as assigned by the Training Manger for the purposes of upgrading food quality, employee performance, or profitability, Guest service, or the enhancement of operational efficiencies. • Ensures all exams, quizzes, and training requirements are completed in a timely manner. • Maintains an open line of communication with franchisees and managers in order to follow up with set initiatives and provide on-going support to each location.