POSITION: Restaurant System Supervisor (Operation Excellence & System) - For Store FnB

• Work location: Binh Thanh Disctrict - HCMC
• Working time: Monday - Friday

MAIN DUTIES:

GENERAL DUTIES AND RESPONSIBILITIES:

1. Develops and presents process improvement projects for management approval, ensuring information accuracy, financial feasibility, capacity fit, and alignment to the organization’s business directions.
2. 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.
3. 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.
4. Facilitates healthy communication and feedback loops across the level of the organization to ensure inputs or insights of each employee are being considered.
5. Supports business case review and situational crisis through problem-solution analysis, fact finding techniques and scenario planning that will drive structured business decision process.
6. 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

1. 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.
2. Defines and maintains standard processes and operating procedures for POS (Point-of-Sale), Self-Ordering Kiosk (SOK), and Order Management System (OMS).
3. Identifies opportunities to streamline order-taking, cashiering, and customer queue flow through automation and usability improvements to reduce service time and increase transaction accuracy.
4. Implements robust change management processes to ensure smooth transition and adoption of new systems and processes.
5. 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.
6. Proactively mitigates process risks through thorough analysis and implementation of controls.

Kitchen Management Systems

1. Oversees the end-to-end development lifecycle of kitchen management digital solutions, ensuring alignment with back-of-house operational standards and production requirements.
2. Provides standard processes and systems for Kitchen Display System (KDS), Inventory Management, Production Planning Guide, production forecasting tools, and Manpower (Labor) Management.
3. 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.
4. Implements change management processes to ensure smooth store adoption of new kitchen management systems.
5. Conducts performance monitoring of kitchen management systems and develops action plans to improve production efficiency and inventory cost metrics.
6. 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

1. Integrity & Accountability
2. Initiative
3. Logical Thinking
4. Cooperation
5. Persistence