Job Description

Key Responsibilities

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.