Spearheads the enhancement of key operational systems design and concepts through fast and timely development/improvement initiatives, training, implementation, and monitoring that will aid the Operations group in achieving optimum business results. The job entails a thorough and consistent review of existing systems that are being implemented across the organization, both company-owned and franchise stores.
Work Description
Systems Design and Process Improvement
- Spearhead the identification, creation, and acceleration of new opportunities or innovations that would improve Operational efficiencies. Lead the development of systems and processes that would contribute to the improvement of the following but is not limited to:
QSCH Execution
Operational Workflow
Cost Management
New Store Opening
Kiosk Layout and Design
Operational Management Efficiencies
Technology Support for Operations
in close coordination with the Operations Head/Director and key support departments as appropriate.
Systems Implementation
- Spearheads the roll-out of new operating systems to ensure effective implementation with close coordination with the Training Team and Operations Head/Director. Provide ongoing technical support to resolve issues or answer concerns. Guides the team in generating and providing key people with useful data and analysis regarding the effectiveness of their respective systems & processes (ex. Food Cost Management, Product-Mix Analysis) and identifying their challenges and key success factors.
Operations Systems and Process Analysis
- Assists the Operations Head/Director and other Functional Managers in the review and conduct of studies covering the following and not limited to:
Store concept design and business models
Product Development
IT Kiosk systems
Kiosks Operations Management
Cost, Sales, and Product Mix
- Works closely with the Technical Services Department, Marketing Team, and the Operations Group in the design phase to ensure the effective flow of materials, people, process, and information to avoid/minimize wastes and problems that would result in unnecessary costs. This also includes renovation.
Standards
- Conduct random regular store visits to reinforce conformance to all restaurant operations standards on product and service quality, operations execution, and kiosk operations management. Institute internal safeguards on funds, assets, and company properties and recommend improvements to maximize the efficiency of office facilities and equipment.
Workforce Engagement
- Assist in employee selection, hiring, training, placement, movement, rewards, and recognition. Evaluate the performance of immediate reports on a regular basis.
Qualifications
- Must have at least 5 years in a similar field with at least 3 years in a similar capacity, preferably in a mid-large sized organization such as a FMCG company or large restaurant chain
- Must have a Bachelor's Degree in Industrial Engineering. Postgraduate studies are a plus.
- Preferred: QMS (ISO), Lean Six Sigma Certification
- 90% Office, 10% Field work
- Knowledge: Extensive Brand and Industry Knowledge, Operational Goals, Project Management, Operations Management, Project Scope and Deliverables, Quality Measurements, Quality Process Improvements, Research Methods, Benchmarking methods
