Store Operation Manager East

Job Description

• Lead and oversee the operations of all outlets to ensure compliance with company SOPs, business targets, and established service standards.
• Manage and develop Area Managers, Supervisors, and Operations Coordinators to ensure team performance and KPI achievement across all areas.
• Take full responsibility for sales achievement, profitability, and Profit & Loss (P&L) management for each outlet.
• Analyze business performance based on sales reports, food cost, labor cost, operating expenses, and other operational KPIs.

Develop strategies to continuously improve productivity, cost efficiency, and operational quality, as well as ensure accurate production planning.

Ensure the implementation of Food Safety, Food Handling, Hygiene, Sanitation, and Food Safety standards in compliance with applicable regulations.

• Monitor inventory management accuracy, stock opname, food cost, waste, shrinkage, and inventory control systems across all outlets.
• Plan and evaluate manpower requirements, including workforce needs, productivity, scheduling, and labor cost optimization.
• Collaborate with Supply Chain, HC, Finance, Project, Marketing, and QC/R&D departments to ensure effective and efficient operations.

Conduct regular outlet visits for operational audits, coaching, problem-solving, and ensuring consistent implementation of company standards.

• Identify operational issues and develop appropriate Corrective Action and Preventive Action (CAPA) plans.
• Prepare, analyze, and present daily, weekly, and monthly operational reports to management, along with recommendations for improvement.
• Manage new outlet openings, renovations, and outlet closures when required.
• Ensure all outlets meet customer experience, service excellence, and customer satisfaction standards and targets.

Qualifications

Minimum Diploma (D3) or Bachelor's Degree (S1) in any field, preferably Hospitality, Food Technology, Business Management, or a related field.

• Minimum 5 years of experience in the Food & Beverage industry, with at least 2–3 years at a managerial level.
• Must have experience leading Area Managers, Supervisors, or Operations Coordinators and managing multi-outlet operations.

Strong understanding of: Inventory Management, Food Cost Control, Stock Control & Stock Opname, Food Safety, Food Handling, & Hygiene & Sanitation

• Strong understanding of Profit & Loss (P&L), budgeting, cost control, labor cost, and business performance analysis.
• Proven experience in manpower planning, workforce productivity, and labor cost control.
• Proficient in preparing, analyzing, and presenting weekly and monthly operational reports using Microsoft Excel or Google Sheets.
• Strong analytical skills with the ability to interpret operational data and translate insights into improvement strategies.
• Strong leadership, coaching, mentoring, and people development skills.
• Ability to work based on targets and KPIs, with strong problem-solving and quick decision-making skills.
• Good understanding of restaurant operational SOPs, operational audits, quality assurance, and continuous improvement.
• Willing to travel for business trips and conduct regular visits to all outlets as required by operational needs.
• Proficient in Microsoft Office, particularly Excel/Google Sheets. Experience using POS, ERP, or Inventory Management Systems is a plus.