Job Description

Key Responsibilities

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.