| Educational Requirement |
• Bachelor/Honors
• Bachelor’s / Master’s Degree or Diploma in Hotel Management, Hospitality Management, Business Administration, or a related field will be preferred.
• Relevant professional certifications or training in Restaurant Operations, Hospitality, or Food & Beverage Management will be an added advantage. |
| Responsibilities |
*Strategic & Operational Leadership*• Multi-Format Management: Oversees flagship outlets, express formats, and ensuring all units follow unified SOPs and brand standards.
• Scale & Readiness: Leads the operational planning for new outlet launches and develops "playbooks" to ensure the brand can scale efficiently.
***Financial & Commercial Ownership*• P&L Accountability: Holds full responsibility for the bottom line, including budgeting, forecasting, and monthly variance analysis.
• Growth Drivers: Focused on increasing same-store sales, optimizing menu pricing, and identifying new revenue streams like B2B sales and coffee subscriptions.
• Cost Control: Manages the "Big Four" costs: food, labor, occupancy, and production, without sacrificing quality.
***Specialized Value Chain Management*• Supply Chain & Quality: Partners with procurement to ensure inventory accuracy, waste reduction, and high-standard culinary governance (recipe standardization).
***Experience & Brand Integrity*• Guest Journey: Maintains the "service rituals" and ambiance that define the brand, using guest feedback and audits to drive continuous improvement.
• Compliance: Ensures strict adherence to food safety, hygiene, and local regulatory requirements through structured internal audits.
***People & Systems*• Leadership Development: Responsible for mentoring outlet managers and chefs, building a talent pipeline, and defining KPIs for the entire operations team.
• Data-Driven Governance: Uses POS and inventory systems to create performance dashboards and reports for the Board of Directors. |
