Store Operation Manager East

• 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.