F&B Operation SV & Training Supervisor （SEA）

Job Location

Based in Singapore, cover store operations across Southeast Asia; required for frequent cross-border business trips.

Job Responsibilities

1. Localization of SOPs & Establishment of Regional Training System for Southeast Asia

• Fully comprehend the brand’s global standard operating procedures (SOPs), production criteria, service workflows and hygiene protocols. Adapt, optimize and iterate corporate SOPs for Southeast Asia in compliance with local food safety regulations, labor laws, public health policies and working practices of multi-ethnic workforces. Develop multilingual (Chinese-English / Chinese-English-Malay) training materials, operation manuals and compliance handbooks tailored to different countries.
• Build a comprehensive regional training system. Organize full-coverage training for store managers, frontline staff, new and tenured employees across Southeast Asia, covering cross-post competency, practical skills, service etiquette, food safety and compliance operations. Enforce local food safety access standards to ensure consistent product taste, service quality, brand image and hygiene practices among all regional stores.
• Implement regular skill assessments, pre-job acceptance and refresher training mechanisms. Deliver targeted coaching to address operational deficiencies and employee skill gaps, so as to improve overall professional competence and standardized store management.

2. End-to-End Support for New Store Preparation & Launch in Southeast Asia

• Take charge of the full-cycle preparation of new stores post site selection, and build operation systems from scratch. Responsibilities include store layout optimization, equipment delivery and commissioning, planning and ordering of initial materials, coordinating cross-border and local supply chains for ingredients and supplies, recruiting and providing pre-job training for local staff, and executing launch plans.
• Work on-site to oversee store opening, customer acquisition, process implementation and on-site management. Resolve operational, service, production and staffing issues in the initial stage, ensuring stores run stably within the 14-day trial period and meet preset targets for foot traffic, revenue, gross profit and customer satisfaction.
• Document standardized SOPs for new store setup in Southeast Asia and develop replicable launch operation templates to support multi-store expansion across the region.

3. Regional Store Supervision & Overall Profitability Management

• Establish and lead a localized field supervision (SV) team. Formulate regular inspection protocols, and conduct routine checks, random audits and mystery shopper visits focusing on Quality, Service and Cleanliness (QSC). Rectify non-compliant operations, standard deviations and substandard hygiene conditions to maintain standardized and compliant operations of all regional stores.
• Drive closed-loop resolution of daily operational issues. Communicate with franchisees to address operational challenges and gaps in standard implementation, balance global brand requirements with local operational realities, and sustain sound partnerships with overseas franchisees.
• Manage full compliance of regional stores, ensuring adherence to local food business licensing rules, food safety management systems, fire safety standards, labor hour & payroll regulations and environmental protection policies. Maintain regional compliance records and mitigate policy-related risks across different countries.

Job Requirements

1. Professional Background

• 5-8 years of working experience in chain catering operation across Southeast Asia, with no less than 3 years of experience in cross-border field supervision (SV), regional operation management and overall store management. Familiar with catering market rules, franchise models and operation mechanisms in Southeast Asian countries.
• Proven track record in end-to-end operation management of 3 to 5 cross-border stores in Southeast Asia, with hands-on experience covering full new store development: site completion, renovation, equipment installation, team building, local recruitment, grand opening and daily operation.
• Candidates with experience in fast food, casual dining, bubble tea or hot pot chains are preferred. Proficiency in QSC control, cross-border waste control and refined management of multi-ethnic teams is a plus.

2. Core Competencies & Personal Traits

• Strong execution capability. Able to adapt to the fast pace of an emerging overseas team, work on-site to deliver hands-on training, on-the-job guidance and problem rectification, with a hardworking and pragmatic work style.
• Excellent cross-cultural communication and coordination skills. Capable of aligning local operations with global corporate standards, adapting to the mindsets and working habits of local franchisees and multi-ethnic employees, and bridging operational differences to facilitate standard implementation.
• Strong data analysis and regional coordination skills. Able to analyze revenue, cost, labor efficiency and waste indicators via P&L statements, and formulate targeted plans to cut costs, improve efficiency and boost gross profit.
• Language: Native or business-proficient in Chinese; fluent business English for daily communication with local employees and franchisees, with good command of professional catering terminology. Familiarity with basic catering compliance terms used in Southeast Asia is preferred.
• Compliance expertise: Well-versed in local food safety inspection, fire safety codes, labor regulations and employment policies for foreign workers in Southeast Asia, capable of independently managing regional store compliance.