D1 Concepts ★ 2.3

• Collaborate with the CEO and Board of Management to define and execute the company’s operational strategy and growth plans.
• Set comprehensive goals to improve operational performance, profitability, and efficiency across the restaurant portfolio.
• Lead business expansion initiatives including new restaurant openings, concept development, and strategic partnerships.
• Monitor market trends and identify new business opportunities within the F&B industry.

2. Restaurant Operations Management

• Oversee day-to-day operations and long-term operational strategies across all restaurant brands.
• Ensure operational standards, service quality, and brand consistency are maintained across all locations.
• Analyze revenue, profitability, and cost structures to optimize operational performance.
• Control operational budgets and ensure cost efficiency while minimizing financial risks.
• Review and improve internal operational processes to enhance productivity and service excellence.

3. Team Leadership & Organizational Development

• Lead and develop a high-performing operations management team.
• Coach and mentor restaurant leaders to strengthen leadership capability and operational expertise.
• Build an agile organizational structure to support business growth and operational scalability.
• Ensure effective communication and alignment of strategic goals across the operations team.

4. Cross-Functional Collaboration

• Partner with HR on talent development, recruitment strategies, and employee engagement initiatives.
• Collaborate with Sales & Marketing teams to support revenue growth and enhance customer experience.
• Work closely with Purchasing and Supply Chain to ensure efficient procurement and cost management.
• Coordinate with other departments to ensure operational alignment and organizational efficiency.

5. Reporting & Performance Monitoring

• Monitor operational KPIs and business performance across all restaurants.
• Prepare and present regular operational reports to the CEO and senior leadership team.
• Ensure compliance with company policies, operational standards, and regulatory requirements.

• Competitive salary package (negotiable).
• Benefits will be discussed during the interview process.

2. Experience

Minimum 3 years of experience in a similar leadership role, preferably within the F&B or hospitality industry.

3. Technical Skills

Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook).

4. Language

Good command of English, both written and spoken.

5. Core Competencies

Strong communication and interpersonal skills.

Excellent negotiation and problem-solving abilities.

Proven capability in team leadership, coaching, and staff development.

Ability to motivate and inspire teams to achieve business goals.

Copies of relevant degrees or certifications (if available).

Reference information (if available).