關於這個職位
Operations Head for a chain of Japanese restaurants in Malaysia would typically involve a combination of strategic planning, management, and operational responsibilities to ensure the smooth functioning and growth of the restaurant chain.
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- 1. Strategic Planning:
- Develop and execute strategic plans to achieve the restaurant chain's growth and profitability targets.
- Conduct market research and analysis to identify trends, opportunities, and potential challenges in the Malaysian restaurant industry.
- Collaborate with senior management to set long-term goals and objectives for the restaurant chain.
- 2. Operational Management:
- Oversee the day-to-day operations of multiple restaurant locations in Malaysia.
- Ensure that all restaurants maintain high standards of food quality, service, and cleanliness.
- Implement and improve operational procedures and standards to optimize efficiency and customer satisfaction.
- Monitor and manage restaurant budgets, expenses, and financial performance.
- 3. Staff Management:
- Recruit, train, and develop restaurant managers and staff to ensure a high level of service and consistency.
- Foster a positive work environment, promote teamwork, and address employee issues as they arise.
- Set performance goals, conduct performance evaluations, and provide coaching and feedback to staff.
- 4. Quality Control:
- Ensure that the Japanese cuisine offered in the restaurants adheres to authentic and high-quality standards.
- Monitor and maintain inventory levels, ordering supplies as needed to meet demand.
- Implement and enforce food safety and hygiene standards.
- 5. Customer Relations:
- Establish and maintain strong customer relations by responding to feedback, complaints, and inquiries.
- Develop and execute strategies to enhance the customer experience and loyalty.
- Monitor online reviews and ratings to address any issues promptly.
- 6. Compliance and Regulation:
- Ensure that all restaurants comply with local and national regulations related to food safety, health, and safety standards.
- Handle licensing, permits, and inspections as required.
- 7. Financial Management:
- Develop and manage annual budgets, forecasts, and financial reports.
- Monitor restaurant financial performance, identify cost-saving opportunities, and drive revenue growth.
- 8. Marketing and Promotion:
- Collaborate with marketing teams to create and implement marketing and promotional campaigns to attract customers and increase sales.
- Analyze marketing data and adjust strategies as needed.
- 9. Expansion and Growth:
- Identify opportunities for new restaurant locations and assist in the expansion of the chain in Malaysia.
- Conduct feasibility studies and market assessments for potential new sites.
- 10. Crisis Management:
- Develop contingency plans and protocols for emergency situations or crises.
- QUALIFICATIONS
- Bachelor's degree in business management, hospitality, or a related field (MBA is a plus).
- Proven experience in restaurant management, including leadership roles.
- Strong understanding of Japanese cuisine and culture.
- Excellent communication, leadership, and problem-solving skills.
- Knowledge of Malaysian restaurant industry regulations and market trends.
- Financial acumen and budget management skills.