Strategic Planning: Formulate and execute mid-to-long-term strategies for brand growth, store expansion, market positioning, and profitability.
Operations Management: Oversee daily operations across all outlets to ensure food safety, service quality, cost control, and customer satisfaction.
Team Leadership: Build and lead operations, culinary, service, and support teams establish KPIs and drive talent development.
Menu & Product Development: Work with culinary/R&D teams on product innovation, cost optimization, and standardization.
Supply Chain & Cost Control: Supervise procurement, inventory management, and vendor evaluation to secure stable supply and cost efficiency.
Marketing & Branding: Collaborate with marketing to design promotions, loyalty programs, and brand campaigns to increase traffic and brand awareness.
Financial Management: Monitor revenue, gross margin, expenses, and budgets provide regular business analysis and improvement plans.
Compliance & Risk Management: Ensure compliance with food safety regulations, labor laws, and other local requirements mitigate operational risks.
Job Requirements
Education: Bachelor's degree or above in Hospitality, F&B Management, or Business Administration preferred.
Experience: Minimum 3 years in F&B operations with at least 3 years in multi-outlet or national-level management hotpot or Chinese cuisine experience is highly desirable.
Technical Skills: Strong knowledge of hotpot operations, supply chain, food safety, and cost management.
Leadership: Excellent leadership, cross-functional collaboration, and decision-making skills able to drive execution in a fast-paced environment.
Analytical Ability: Strong financial acumen and data-driven mindset capable of interpreting operational reports and implementing improvements.
Other: High customer-service orientation, innovative mindset, market sensitivity, and willingness to travel frequently.
