POSITION: Restaurant System Supervisor (Continuous Improvement) - For Store FnB
- Work location: Binh Thanh Disctrict - HCMC
- Working time: Monday - Friday
MAIN DUTIES:
GENERAL DUTIES AND RESPONSIBILITIES:
- Develops and presents process improvement projects for management approval, ensuring information accuracy, financial feasibility, capacity fit, and alignment to the organization's business directions.
- Develops continuous improvement programs of existing systems, tools & processes by constant store visits/contextual interviews, systems data validation, feedback system and competitive check /analysis which will drive all down to operating cost improvement.
- Effectively manages key projects by following project management processes from exploration to post-evaluation, being able to work with a team or work groups and demonstrate effective communication and integration skills for each of the project assignments.
- Facilitates healthy communication and feedback loops across the level of the organization to ensure inputs or insights of each employee are being considered.
- Supports business case review and situational crisis through problem-solution analysis, fact finding techniques and scenario planning that will drive structured business decision process.
- Conducts comprehensive project feasibility study on each of the business initiatives. The feasibility should include key areas such as: business objectives, capitalization investment, cost & benefit analysis, threats/opportunities, solution alternatives, scenario review, technical capabilities/feasibility, operational, customer, safety, and environmental considerations.
SPECIFIC FUNCTIONAL SCOPE
Store Management Information and Digital Systems
Customer-Facing Solutions
- Oversees the end-to-end development lifecycle of customer-facing digital solutions - from discovery and requirements gathering through system design, vendor coordination, UAT, training development and delivery, and nationwide deployment.
- Defines and maintains standard processes and operating procedures for POS (Point-of-Sale), Self-Ordering Kiosk (SOK), and Order Management System (OMS).
- Identifies opportunities to streamline order-taking, cashiering, and customer queue flow through automation and usability improvements to reduce service time and increase transaction accuracy.
- Implements robust change management processes to ensure smooth transition and adoption of new systems and processes.
- Conducts performance monitoring of customer-facing solutions and develops action plans to continuously improve Speed of Service metrics - specifically FST (Food Serving Time) and TAT (Turn-Around Time) hit rates.
- Proactively mitigates process risks through thorough analysis and implementation of controls.
Kitchen Management Systems
- Oversees the end-to-end development lifecycle of kitchen management digital solutions, ensuring alignment with back-of-house operational standards and production requirements.
- Provides standard processes and systems for Kitchen Display System (KDS), Inventory Management, Production Planning Guide, production forecasting tools, and Manpower (Labor) Management.
- Identifies opportunities for process improvement and automation in kitchen operations - integrating usability in the design of processes to increase production efficiency, inventory accuracy, and waste reduction.
- Implements change management processes to ensure smooth store adoption of new kitchen management systems.
- Conducts performance monitoring of kitchen management systems and develops action plans to improve production efficiency and inventory cost metrics.
- Collaborates with the IT team and functional departments to integrate technology solutions - including innovative tools that reduce cost or improve kitchen productivity.
Others:
Performs other jobs, tasks or expertise-related assignments to develop oneself and/or share one's expertise to support the country/market business objectives and division/department's mandate or the organization's objectives in these systems:
- Kitchen Systems: production processes, product, equipment, layout, workstation, tools and utensils
- Service & Business Channels
- Restaurant Model Development
- Customer Experience Management
REQUIREMENTS:
1.EDUCATION
Bachelor's degree in Industrial Engineering, MIS (Management Information System) or in any Engineering or Business Management course.
2.EXPERIENCE
At least 4 years relevant work experience in food service operations, QSR;
Experience in implementation of digital systems or MIS preferred.
3.TRAINING / LICENSE / CERTIFICATION
Lean Six Sigma certification preferred.
4.ESSENTIAL TRAITS
- Integrity & Accountability
- Initiative
- Logical Thinking
- Cooperation
- Persistence