Operation Manager (F&B Retail)

The Operation Manager (F&B Retail) role is responsible for ensuring the effective and efficient management of production and distribution processes in a Patisserie. Key responsibilities include leading the store operations team, creating sales reports, and coordinating strategies to achieve targets.

Requirements

• Leading the store operations team
• Create sales reports and analyze store sales
• Coordinate, direct, evaluate work systems, sales, promotion and distribution strategies to achieve targets.
• Carry out problem solving efficiently and effectively, and anticipate so that problems do not occur again
• Collaborate with other departments
• Prepare annual work plans (regional development, additional human resources).
• Research consumer needs and think about ways the company can reach and meet their needs.
• Training & performance assessment of staff in each department under their leadership.
• Create and develop operational SOPs that are carried out correctly
• Check stock, cleanliness and all conditions of the shop.
• Develop, implement, and maintain programs that enable store operations to provide the best service to customers and achieve company business results.
• Develop and maintain an annual planning calendar.
• Coach, motivate and advise the sales team.
• Ensure the availability of accurate daily, weekly & monthly work reports.