Conduct regular store visits and analyze store performance (Net Sales, COGS, Ratings, Complaints, QC Audit, etc.), then establish action plans to achieve company targets.
Review the effectiveness of Standard Operating Procedures (SOP) and service standards periodically, ensuring consistent implementation across all stores.
Coach, guide, and develop all team members (Area Manager, Store Manager, ASM, Supervisor, PIC, and Kitchen Crew) in applying work culture standards.
Ensure new store openings follow the planned timeline, including pre-opening preparation, team training, layout setup, raw material readiness, and efficient workflow.
Manage operational budgets efficiently, including labor costs, and identify efficiency opportunities without compromising product or service quality.
Collaborate with other departments/divisions to support expansion, innovation, and efficiency initiatives.
Prepare regular reports to be presented to Management as the basis for decision-making.
Requirements:
D3/S1 degree in Management, Hospitality, Business, or related fields.
Minimum 5 years of experience in the F&B or retail industry.
At least 2 years of experience as an Area Manager or Operation Manager.
Experienced in new store openings and SOP implementation.
Proven track record in achieving sales targets.
Strong understanding of QSR operations, service standards, food quality, inventory, and cost control.
Skilled in budgeting, forecasting, and store performance analysis.
Proficient in POS systems and operational tools.
Basic ability to process operational data.
High integrity with strong leadership to manage large teams.
Excellent communication, negotiation, and cross-functional coordination.
Able to make quick and accurate operational decisions.
