Chief Operating Officer

JOB PURPOSE / 职位目的 To oversee the overall operations of the Company’s Japanese butcher shops and butcher shop restaurant businesses, drive sales growth, improve profitability, strengthen management teams, ensure product quality, and enhance the overall operational efficiency of all business units.全面统筹公司日式精肉店及精肉店餐饮业务运营，负责推动销售增长、提升盈利能力、强化管理团队、确保产品品质，并提高各业务单位的整体运营效率。 KEY RESPONSIBILITIES / 主要工作职责 A. Business Operations /业务运营管理 - Oversee meat procurement, receiving, inspection, cutting, portioning, packaging, storage, and distribution processes. 统筹肉类采购、收货、品质检查、分切、分装、包装、储存及配送流程。 - Ensure meat quality, freshness, cutting specifications, and product consistency meet Company standards. 确保肉类品质、新鲜度、分切规格及产品一致性符合公司标准。 - Monitor meat inventory, cutting yield, wastage, stock movement, and stock discrepancies. 监控肉类库存、分切出肉率、损耗、库存流转及库存差异。 - Work with central kitchen and suppliers to ensure consistent quality, competitive pricing, and reliable supply. 与中央厨房及供应商合作，确保肉类品质稳定、采购价格合理及供应可靠。 - Improve meat utilisation, cutting efficiency, product presentation, and sales profitability. 提升肉类利用率、分切效率、产品展示效果及销售盈利能力。 - Establish consistent operating standards, SOPs, and internal controls across all business units. 建立并统一各业务单位的运营标准、标准作业程序（SOP）及内部控制机制。 - Monitor business performance, identify operational issues, and implement corrective actions. 监控业务表现，识别运营问题，并落实相应的改善措施。 - Report business performance, operational risks, and improvement plans to the Managing Director. 向MD汇报业务表现、运营风险及改善计划。 - Ensure Restaurant consistent food quality, customer service, cleanliness, dining ambience, and brand standards. 确保各门店的食品品质、顾客服务、清洁卫生、用餐环境及品牌标准保持一致。 - Work with outlet managers to improve sales performance, customer experience, and outlet profitability. 与店主管合作，提升销售业绩、顾客体验及门店盈利能力。 - Ensure proper manpower allocation, stock control, equipment maintenance, and SOP compliance. 确保人力配置、库存管理、设备维护及标准作业程序得到有效执行。 B. Inventory, Purchasing & Supply Chain / 库存、采购与供应链管理 - Oversee inventory planning, purchasing coordination, stock replenishment, and distribution arrangements. 统筹库存规划、采购协调、补货安排及配送管理。 - Ensure appropriate stock levels to support butcher shop sales and restaurant demand. 确保库存水平适当，以满足精肉店销售及餐厅营运需求。 - Coordinate stock allocation between the butcher shop, meat preparation facilities, and restaurant outlets. 协调精肉店、肉类处理设施及餐厅门店之间的库存分配。 - Establish effective inventory monitoring and stock reconciliation procedures. 建立有效的库存监控及盘点核对机制。 - Reduce stock shortages, overstocking, spoilage, and unnecessary wastage. 减少缺货、库存积压、肉类变质及不必要的损耗。 - Review meat yield and cutting loss reports to improve utilisation and profitability. 审核肉类出肉率及分切损耗报告，以提高肉类利用率及盈利能力。 - Work with Finance to review financial reports, investigate variances, and implement cost improvement plans. 与财务部门合作，审核财务报告、分析成本差异并落实成本改善计划。 C. Food Safety & Quality Assurance / 食品安全与品质管理 - Ensure compliance with applicable food safety, hygiene, storage, and handling requirements. 确保符合适用的食品安全、卫生、储存及处理要求。 - Maintain proper temperature monitoring, stock rotation, expiry-date control, and product traceability. 落实温度监控、库存轮换、保质期管理及产品追溯机制。 - Conduct regular operational inspections and ensure corrective actions are completed within the required timeline. 定期进行运营检查，并确保所有改善措施在规定期限内完成。 D. Management & Manpower Development / 管理团队与人力发展 - Lead and develop the management teams responsible for restaurant operations, butcher shop operations 领导并培养负责餐厅营运、精肉店运营的管理团队。 - Establish clear job responsibilities, performance targets, and accountability for department heads and outlet managers. 为部门主管及门店经理制定明确的工作职责、绩效目标及责任要求。 - Work with HR to improve recruitment, training, manpower planning, staff retention, and internal promotion. 与人力资源部门合作，优化招聘、培训、人力规划、员工留任及内部晋升机制。 - Develop employees' competencies in meat knowledge, cutting skills, product recommendations, customer service, and operational management. 提升员工在肉类知识、分切技术、产品推荐、顾客服务及营运管理方面的专业能力。 E. SOP, Systems & Continuous Improvement / 标准流程、系统与持续改善 - Review and improve operating procedures across all business units. 检讨并优化各业务单位的运营流程。 - Ensure accurate reporting and effective use of POS, inventory, purchasing, and business reporting systems. 确保 POS、库存、采购及业务报告系统得到有效运用，并维持数据准确性。 - Identify operational inefficiencies and implement practical improvement projects. 识别运营效率不足之处，并落实实际可行的改善项目。 - Strengthen internal controls, reporting accuracy, and accountability across departments and outlets. 强化各部门及门店的内部控制、报告准确性及责任落实。 JOB REQUIREMENTS / 任职要求 - Substantial experience in multi-outlet restaurant management, premium meat retail, or integrated F&B business management. 具备丰富的多门店餐厅管理、高端肉类零售、或综合餐饮业务管理经验。 - Strong knowledge of restaurant operations, meat handling, inventory management, procurement, and cost control. 熟悉餐厅运营、肉类处理、库存管理、采购及成本控制。 - Candidates with knowledge of meat products and butchery operations will be given priority. 具备肉类产品知识及精肉加工经验的候选人将优先考虑。 - Candidates who can speak Japanese will be given priority. 能够使用日语沟通的候选人将优先考虑。