Responsibility1. Develop and implement operational strategies that directly contribute to revenue growth and profitability.
- Identify opportunities to increase restaurant turnover (e.g., dine-in, delivery, catering, promotions).
- Work with Marketing and Business development teams to launch new products, seasonal menus, and campaigns that drive customer engagement and repeat visits.
- Analyze P&L, customer trends, and market insights to recommend growth initiatives.
- Establish KPIs and monitor performance to ensure each branch contributes to overall revenue targets.
Lead branch expansion readiness and operational standardization across all brands.
2. Operational Excellence & Efficiency
- Oversee end-to-end restaurant operations (FOH & BOH) to ensure seamless service delivery.
- Drive efficiency initiatives that reduce costs without compromising quality (e.g., waste reduction, optimized labor scheduling).
- Conduct regular audits to ensure brand standards, safety, and hygiene are strictly followed.
3. Leadership & Team Development
- Lead, coach, and inspire Area Operations Managers, Chef de cuisine, and branch leaders to achieve operational and financial goals.
- Build a performance-driven culture that values accountability, ownership, and customer focus.
- Oversee training frameworks and ensure FOH/BOH capability alignment with company standards.
4. Financial & Cost Control
- Manage labor, food, and overhead costs to align with revenue targets and profitability goals.
- Implement cost-control measures (COGS, payroll ratios, inventory accuracy) and monitor financial indicators across branches.
- Review and validate monthly financial performance with accurate data from POS and reports
5. Maintenance & Troubleshooting
- Oversee the company’s preventive maintenance system, ensuring all branches conduct scheduled inspections and equipment upkeep.
- Approve maintenance work orders and ensure all repairs follow company-approved processes.
- Review and analyze maintenance and incident reports submitted by the Operations Coordinator to identify trends and areas for improvement.
- Conduct regular reviews with contractors and vendors to evaluate performance, cost efficiency, and compliance with company maintenance protocols.
6. Asset & Equipment Tracking
- Develop and enforce company-wide standards and protocols for asset management, including registration, maintenance, replacement, and disposal.
- Oversee the master Asset Management System to ensure accuracy, completeness, and timely updates.
- Review and approve monthly asset and equipment reports prepared by the Operations Coordinator.
- Monitor asset lifecycle and depreciation to ensure budget alignment and operational efficiency.
- Audit asset data quarterly to verify location, condition, and utilization against operational records.
7. Cross-Functional Collaboration & Innovation
- Partner with Business Development and Marketing to design campaigns that align with operational capacity and revenue goals.
- Collaborate with R&D/Culinary to develop menu innovations that reflect customer trends and drive upselling.
- Work closely with HR to drive people development and staffing optimization.
Gourmet Innovations Co., Ltd.
