Partner with the CEO/Founder to improve operational efficiency across the restaurant chain, manage P&L, standardize SOPs, and develop a scalable business model while ensuring consistent food quality, service standards, and brand culture.
Manage and take full responsibility for the overall P&L performance of the restaurant chain.
Optimize COGS, labor costs, waste/shrinkage, operational productivity, and customer experience.
Standardize restaurant and kitchen SOPs to ensure consistent food quality, service standards, and food safety and hygiene.
Develop site selection criteria and directly oversee new store openings (NSO).
Standardize and document the operating model to prepare the chain for future expansion.
Lead and develop Area Managers, Store Managers, and Kitchen Managers.
Drive the adoption of POS, HRM, inventory management, and data systems to improve operational management.
JOB REQUIREMENTS
Minimum 5–7 years of senior management experience in the F&B industry.
Proven experience in a chain of full-service restaurants (FSR) with at least 15–20 outlets, having held positions such as Operations Director, COO, General Manager, Deputy CEO, or equivalent.
In-depth knowledge of F&B operations, supply chain management, and multi-unit restaurant P&L management.
Ability to communicate in English with business partners.
Hands-on, systems-oriented, and commercially minded, with strong numerical and performance management skills.
Strong ability to handle crises, operational incidents, and customer complaints.
A humble, attentive, transparent, and disciplined leadership style that aligns with the company’s culture.
