Revenue Manager [CCP for Food Professionals and Associates]

Job Scope &Responsibilities - Revenue Manager

Usagi SG Pte Ltd operates Cafe Usagi Tokyo and Shake Shake In A Tub across its Singapore

outlets, and supplies ceremonial and culinary grade matcha to trade customers through its Matcha

Distribution Division. The business is moving from a single-format cafe operator into a multi-

channel group carrying dine-in, delivery aggregator, direct e-commerce, wholesale and franchise

revenue streams, each with a different cost structure and margin profile.

Your key responsibilities include, but are not limited to, the following:

3.1 Revenue Performance Analysis and Reporting

· Consolidate daily and weekly sales data from the point-of-sale, the GrabFood, Foodpanda and Shopee Foodmerchant dashboards and the online store into a single revenue view by outlet, channel and product category.

· Analyse revenue mix and contribution margin by channel, isolating the effect of delivery

aggregator commission on net revenue per order.

· Build and maintain a monthly revenue dashboard reporting average transaction value, transaction count, basket composition, channel mix and gross margin by outlet, presented to the General Manager.

· Track theMatcha Distribution Division as a separate revenue line, reporting wholesale volume, average selling price per kilogramme and customer concentration by trade account.

· Identify revenue leakage from discounting, voided transactions, aggregator promotional funding and under-priced items, and quantify the value recovered each month.

3.2 Strategic Pricing and Menu Engineering

· Establish a price architecture across dine-in, takeaway, delivery aggregator, direct e-commerce and wholesale, setting channel-specific pricing that absorbs commission and packaging cost without eroding gross margin.

· Conduct menu engineering on the Cafe Usagi Tokyo and Shake Shake In A Tub menus, classifying each item by contribution margin and sales volume, and recommending retention,re-pricing, re-engineering or delisting.

· Calculate and maintain recipe-level food cost and theoretical gross margin for all beverage and food items, updating on ingredient price movement, in particular on imported Japanese matcha.

· Formulate wholesale and trade pricing tiers for the Matcha Distribution Division based on order volume, payment terms and account type.

· Design and evaluate promotional and bundle pricing across dine-in, aggregator and e-commerce channels, measuring incremental revenue and margin effect against a control period rather than headline sales uplift.

3.3 Demand Forecasting and Product Development Insight

· Analyse historical transaction data to forecast demand by outlet, daypart, day of week and season, and translate the forecast into production and procurement volumes.

· Apply AI-enabled analysis tools to identify demand patterns, basket affinities and emerging product trends across the customer base.

· Produce a quarterly demand and trend report informing new menu development, specifying which categories to expand, hold or retire, with a projected margin contribution for each recommendation.

· Model the revenue and margin case for new product launches and limited-time offers before commitment, including breakeven volume and cannibalisation risk.

· Assess demand signals from the wholesale and franchise pipeline to inform matcha inventory planning and supplier commitments.

3.4 Revenue Optimisation across Channels and Formats

· Optimise channel mix by shifting volume toward higher-margin direct channels, setting ameasurable target for direct e-commerce and dine-in share of total revenue.

· Manage capacity and yield at outlet level, using daypart pricing, menu availability and throughput analysis to raise revenue per available seat hour and revenue per labour hour.

· Review and renegotiate delivery aggregator commercial terms, commission rates and promotional co-funding on a recurring cycle.

· Improve commercial productivity by standardising pricing, ordering and reporting workflows across outlets, reducing manual consolidation time and eliminating duplicate data entry.

· Develop the revenue case for new outlets, formats and franchise territories, including projected sales, cost structure, breakeven timeline and payback period.

· Track performance against budget monthly, explaining variance by channel and outlet, and recommending corrective pricing or mix action.

3.5 Sustainability, Food Waste Reduction and Margin Protection

· Establish food waste tracking at outlet and central production level, measuring waste bycategory and value, and set a reduction target against a documented baseline.

· Analyse yield and wastage on high-value ingredients, in particular matcha, dairy and fresh produce, and implement portioning, batching and shelf-life controls that convert waste reduction into recovered gross margin.

· Implement demand-led production and ordering practices that reduce over-production and end-of- day disposal, coordinating par levels with outlet and kitchen teams.

· Evaluate packaging and delivery packaging materials for cost, environmental impact and suitability, and recommend transitions to lower-impact options where unit cost and customer experience allow.

· Assess supplier and procurement practices against environmental sustainability criteria, including sourcing provenance, transport footprint and supplier certification, and report the commercial and environmental effect of any switch.

· Report quarterly on sustainability performance, expressing waste reduction, packaging and sourcing outcomes in both environmental and financial terms for the General Manager.

3.6 Commercial Compliance, Franchise and Wholesale Agreements

· Prepare and maintain commercial terms for franchise agreements, including fee structure, royalty rate, territory definition and minimum performance obligations.

· Verify that pricing, product labelling and promotional claims comply with Singapore Food Agency licensing and labelling requirements, and with the corresponding requirements in each franchise market.

· Maintain trade and wholesale agreements for the Matcha Distribution Division, covering credit terms, minimum order quantities, pricing validity and delivery obligations.

· Review supplier and aggregator contracts for commercial risk, renewal dates and rate change clauses, and maintain a contract register with review dates.

· Coordinate with external advisers on intellectual property, trade mark and franchise documentation for overseas market entry.

3.7 Cross-Functional Coordination and Ad Hoc Duties

· Work with outlet and kitchen teams to implement pricing, menu and portioning changes, and confirm accurate execution at the point of sale.

· Support the General Manager on commercial submissions, partner materials and business planning.