Key Responsibilities

Tenant Acquisition & Curation: Build a prospect pipeline, lead tasting sessions and hygiene audits, negotiate revenue-sharing terms/contracts, and ensure menu rotation and variety.

Catering Sales (Routine & Events): Design meal packages/plans, manage the trial-to-subscription funnel, prepare proposals and service agreements for events, and oversee execution and quality control.

Promotion & Advertising: Develop campaign calendars, create promotional materials (posters, signage, official school WhatsApp content), and track redemption and ROI performance.

Daily Operations: Maintain queue times under 5 minutes, manage service recovery, perform POS and daily reconciliation, and ensure cleanliness of common areas.

Food Safety & Hygiene (Oversight): Implement six key pillars, HACCP and CAPA, conduct weekly audits, and organize annual mock recalls.

School & Building Owner Relations: Conduct regular meetings, synchronize calendars and events, and ensure compliance with house rules.

Finance & Reporting: Calculate revenue sharing, issue invoices and manage collections, and prepare KPI dashboards (GMV, RS, capture rate, complaints, hygiene, events).

Team & Vendor Management: Lead a small team (operations/admin/cleaning) and coordinate with cleaning/pest control vendors according to SLA.

Recruitment & Training: Develop manpower plans, manage onboarding (14–30 days), maintain a training matrix, and schedule regular refresh sessions.

SOP Development & Implementation: Draft and publish SOPs (operations, POS, complaints, events, food safety), audit compliance, and update procedures based on CAPA findings.

Qualifications

Experience: 4–8 years in one of the following areas — Leasing/Tenant Acquisition (food hall/food court), Merchant Acquisition (delivery platforms), Business Development/Category Management (cloud kitchen), or Institutional/Corporate Catering Sales.

Proven Skills: Demonstrated ability in tenant curation and negotiation, leading tasting sessions and basic hygiene audits; comfortable working with POS systems and data analysis.

Education: Diploma (D3) or Bachelor’s Degree (S1) in Business, Management, Marketing, Communication, or Hospitality/Tourism. Background in Food Technology/Nutrition, HACCP/ServSafe/Halal certification, or training in Negotiation, Contracting, or B2B Sales.

Soft Skills: Taste-driven and assertive, fair negotiator, strong in on-ground execution, and effective communicator with schools and parents.