HERU WIYANTO

• Responsible for designing, implementing, and overseeing national training programs to empower franchisees and staff with the skills and knowledge needed to deliver exceptional sushi experiences
• Leads initiatives in product development, ensuring innovative, high-quality offerings that align with market trends
• Ensures consistency in operational standards, food safety, and product quality across the franchise network while fostering growth and innovation in the grab-and-go sushi market
• Collaborated with department heads to design effective learning strategies that support organizational goals.
• Coordinated with managers to identify skill or knowledge gaps and implement training needs.

Responsible for overseeing the operational performance of 52 franchise and corporate stores across New South Wales (NSW) and 6 stores in the Australian Capital Territory (NT)

Responsible for overseeing the operational performance of 32 franchise and corporate stores across Western Australia (WA) and 4 stores in the Northern Territory (NT)

• Lead and manage the performance of 6 stores operations (both corporate and franchises)
• Opening of new stores
• Responsible for implementing new systems (i.e
• Food safety, WHS), policies and procedures as part of the operations manual
• New franchise set up training, and existing franchise assessment and training delivery
• Mentor in-store teams as a role model
• Training and development of Franchisees and Sushi Kiosk Leader
• Recruitment, on-boarding and training
• Stock Management
• Franchise support on operational and financial KPI’s to increase profitability of the business

• Planning Designing menus for the restaurant, which may include new, seasonal or existing dishes
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking, and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the restaurant manager and owner to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards