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Experienced in working with investors, partners, and clients from foreign countries, especially Japan, China, and Korea
- Experienced in managing high-end culinary businesses
- Deep understanding of the market and ability to maximize profits
Pre-operational project tasks:
- Participating in the construction progress and preparatory work with the project operator to ensure the project starts according to schedule and key time milestones.
- Interviewing and approving the General Manager/Foreign Personnel/High-level Managers for all active projects.
- Reviewing and approving the proposed OS&E (Operating Supplies & Equipment) from the project operator for new projects.
- Reviewing and monitoring the Pre-opening Budget approved to align with construction progress and opening time.
- Designing the business organization and restaurant operations according to high standards (Michelin).
Ongoing project tasks:
- Reviewing and proposing annual budgets, business plans, and capital increases to the Board of Directors for active projects.
- Monitoring product quality and service standards across all business units.
- Establishing and maintaining preventive maintenance programs to protect the physical assets of the business units.
- Supervising the development and implementation of marketing plans as well as profit management efforts to maximize revenue generation and occupancy levels. Maximizing revenue and profits by anticipating and planning for market changes. Ensuring the development of strategic marketing opportunities and tactical sales plans.
- Maximizing revenue from food and beverage by ensuring optimal use of banquet/restaurant space and most efficient restaurant management.
- Working closely with the General Manager of the business unit to ensure optimal staffing levels corresponding to volume and productivity levels in all business unit areas. Maximizing initiatives and training plans to enhance the performance and efficiency of business unit operations and services.
- Ensuring the maintenance of updated cash flow forecasts and maximizing the cash flow performance of operating units.
- Participating in monthly business operations with business units and making proposals to ensure that approved budgets or any necessary adjustments to both revenue and expenses are achieved.
- Maintaining close relationships with Operators to promote support and performance for managed business units.
- Providing regular weekly/monthly status updates and ad-hoc reports to the Board of Directors on the operational and financial status of business units compared to approved business plans.
New project:
- Conduct feasibility studies for new projects.
- Propose Operators & Brands to the Board of Directors.
- Ensure fair negotiation of commercial terms regarding Technical Service and Operating Contracts to bring about the best financial benefits for the project
Knowledge and skills:
- Understanding the consumption behavior of VIP customers.
- Strong foundation in restaurant business and operations in highly competitive markets.
- Knowledge and experience in consulting or operating high-end culinary product lines.
- Deep understanding of the market and ability to maximize profit.
- Organizational and operational skills in the industry and for high-end clientele.
- Sensitivity to market dynamics and trends.
- Passion for delivering outstanding results.
- Negotiation skills for management and technical service agreement terms. Education:
- Bachelor's/Master's degree in Hospitality Management, Business Administration, Finance, or equivalent.
Experiences:
- Practical experience working with investors, partners, and foreign clients, especially from Japan, China, and Korea.
- Experience managing high-end culinary businesses or within diversified conglomerates.
- Held CEO position for 1 to 2 years in industry companies.
- Held COO/DOO or experienced GM positions in industry companies and is ready for CEO position.
- The type and level of experience required may vary slightly depending on the scale and complexity of operations
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