Operations Management -Oversee day-to-day operations of the food services department, including front-of-house, kitchen, inventory, and supply chain management. -Develop and implement standard operating procedures (SOPs) to ensure efficient operations. -Monitor operational performance, analyze data, and optimize costs and resources.
Team Leadership -Recruit, train, and develop staff to enhance skills, engagement, and performance. -Establish performance management systems and motivate the team to achieve operational goals. -Foster a positive, service-oriented team culture.
Quality & Compliance -Monitor service quality and customer satisfaction, driving continuous improvement initiatives. -Manage suppliers and inventory to maintain quality, cost efficiency, and timely supply.
Financial & Business Development -Prepare and manage departmental budgets, track revenue and costs, and drive profitability. -Support menu development, promotions, and operational initiatives. -Provide operational reports and insights to support management decision-making.
Requirements
Minimum 3 years of experience in food services operations management experience with multi-brand or large-scale operations preferred.
Strong knowledge of cost control, inventory management, and supply chain processes.
Excellent leadership, communication, problem-solving, and decision-making skills.
Knowledge of food safety standards and relevant regulations.
Ability to work flexible hours, including weekends and peak periods.
Proficiency in Korean is required for communication with management,shareholders and Korean customers.
