Deputy General Manager - Maison Marou Vietnam

About the job

About the position

The Deputy General Manager (DGM) is a key strategic leader at Maison Marou Vietnam, responsible for overseeing core pillars including Kitchen Operations, F&B/Retail Operations, QA/QC, HSE, Corporate Sales, and Academie Marou. This role ensures that all business functions operate in alignment with the companys growth objectives, brand positioning, and customer experience strategy.

The DGM balances long-term strategic planning with operational execution, leading innovation, cross-functional alignment, and organizational performance.

RESPONSIBILITIES

Business Strategy Development & Execution

• Lead the development and implementation of Maison Marou Vietnams business strategy.
• Align local strategy with brand vision while adapting to market trends and operational realities.
• Drive execution through measurable KPIs, clear planning, and team collaboration.

Cross-Functional Leadership

• Oversee performance and coordination across Kitchen, Retail Operations, QA/QC, HSE, Corporate Sales, and Academie.
• Ensure interdepartmental collaboration to deliver cohesive customer and brand experiences.

Operational Excellence and Innovation

• Elevate operational standards across all business units through innovation, process optimization, and adoption of best practices.
• Oversee product and service delivery to ensure consistency with Maison Marous premium brand standards.
• Foster a culture of continuous improvement across all operational areas.

Brand and Customer Experience Champion

• Champion the Maison Marou brand across all customer-facing and internal operations.
• Integrate customer insights into operational improvements and product strategy.

People Leadership and Development

• Lead, coach, and develop a high-performing team of national, regional and area managers.
• Build a leadership pipeline by mentoring future leaders across the organization.
• Promote a positive, collaborative, and performance-driven culture.

Financial Accountability

• Oversee operational budgets across functions to ensure financial discipline and strategic resource allocation.
• Analyze P&L performance and key metrics to inform operational and commercial decision-making.
• Drive operational efficiencies to maximize profitability without compromising quality or service.

IDEAL CANDIDATE TRAIT

Mindset & Approach

• Strategic and Visionary: Sees the big picture and translates vision into executable plans.
• Entrepreneurial: Takes initiative, drives growth, and adapts in dynamic environments.
• Solution-Oriented: Identifies challenges and applies practical, sustainable solutions.
• Operationally Grounded: Maintains discipline in processes, standards, and performance.
• Collaborative: Builds trust and alignment across departments and leadership levels.

Technical Skills

• Business Strategy Development: Able to design and implement market-relevant business plans aligned with brand goals.
• Multi-Unit Operations: Experienced in managing retail, kitchen, and cross-functional operations in a multi-site environment.
• Performance Measurement: Develop and analyze KPIs to drive decision-making and profitability.
• Financial Acumen: Strong in budgeting, P&L analysis, cost control, and financial forecasting.
• Cross-Functional Team Leadership and Development: Ability to lead, coach, and align multi-department teams (Operations, Kitchen, Sales, QA/QC, HSE, Academie).

General & Leadership Skills

• Communication Skills: Able to communicate clearly across all levelsfrom front-line staff to C-levelwhile gaining trust and buy-in for strategic initiatives.
• Change Management: Skilled in leading teams through transformation while maintaining performance and engagement.
• Strategic Decision-Making: Balances short-term needs with long-term goals to support sustainable growth.
• Team Development: Committed to coaching and growing high-performing teams through structured performance reviews, actionable feedback, and development plans.
• Inspiring Leadership: Leads by example and inspires teams by embodying Marou's values -fostering a culture of pride, purpose, and excellence.

Experience

• 10+ years of leadership experience in premium F&B, gourmet retail, or hospitality.
• Proven track record in scaling multi-functional teams and operations.
• Strong experience in P&L ownership, cost control, and driving profitability.
• Demonstrated ability to deliver consistent, high-quality customer experiences across locations.
• Passion for artisanal products and bean-to-bar chocolate is a strong plus.