Coo - Qsr

**Reports To**:Chairman

**Key Responsibilities**:
**1. Operational Management & Leadership**:

- Lead the daily operations of the restaurant(s) to ensure exceptional service, efficiency, and quality.
- Oversee adherence to health and safety standards, including food safety protocols and cleanliness regulations.

**2. Financial Oversight**:

- Manage budgets, financial performance, and cost control measures (food cost, labor cost, etc.).
- Analyze financial reports and ensure the restaurant meets financial targets while optimizing profitability.
- Implement and maintain strategies to enhance cost efficiency without compromising service quality.

**3. Staff Management**:

- Hire, train, and lead restaurant staff across all positions, including kitchen, service, and front-of-house teams.
- Handle scheduling, performance appraisals, and staff development to ensure a motivated and efficient workforce.
- Foster a positive work environment to minimize turnover and improve employee engagement and satisfaction.

**4. Customer Service Excellence**:

- Ensure high levels of customer satisfaction and timely resolution of complaints and concerns.
- Develop and maintain a customer-centric culture, consistently exceeding customer expectations.
- Gather and analyze customer feedback to drive continuous improvements in service delivery.

**5. Inventory & Supply Chain Management**:

- Oversee inventory management, stock control, and ordering processes to maintain appropriate supply levels.
- Work closely with suppliers to ensure quality products, efficient delivery schedules, and mínimal waste.

**6. Marketing & Promotions**:

- Develop and implement local marketing strategies, promotions, and campaigns to drive foot traffic and increase sales.
- Oversee the restaurant’s brand presence, including signage, advertising, and social media engagement.
- Identify opportunities to enhance customer loyalty through targeted promotions and community engagement.

**7. Compliance & Regulatory Reporting**:

- Ensure strict compliance with Singapore regulations (labor laws, food safety standards, etc.).
- Prepare and submit operational, financial, and staffing reports in a timely manner to senior management.

**8. Strategic Planning & Growth**:

- Collaborate with leadership to develop long-term strategic plans to improve market positioning and drive growth.
- Identify and explore opportunities for expansion, new product offerings, or additional revenue streams.
- Lead efforts in identifying emerging trends and opportunities within the QSR industry.

**9. Business Development & Expansion**:

- Drive business growth by identifying strategic locations and opportunities for expansion.
- Lead negotiations with property owners, malls, and other stakeholders to secure key locations for new restaurants.

**10. Supplier & Vendor Management**:

- Maintain and cultivate strong relationships with key food and beverage suppliers.
- Lead efforts to source new suppliers, ensuring quality and cost-effective procurement.
- **Experience**:Minimum of 7 years in QSR management, with a proven track record of managing high-performing teams and operations.
- **Entrepreneurial Experience (preferred)**:Experience in operating and managing F&B businesses, with a demonstrated entrepreneurial mindset.
- **Skills & Competencies**:

- Strong leadership abilities with a focus on team management and development.
- In-depth knowledge of QSR operations, food safety, and financial management.
- Excellent communication, negotiation, and interpersonal skills.
- Ability to analyze financial data and implement cost-effective strategies.
- Familiarity with marketing and promotions in the food service industry.
- Ability to think strategically and identify growth opportunities.
- **Education**: A Bachelor degree in Sales & Marketing, Hospitality Management, or a related field is preferred.
- **Languages**：Bilingual proficiency in English and Chinese (both written and spoken) to effectively communicate with English and Chinese-speaking stakeholders.