Job Requirements;
- National Certificate /Grade 12
- Diploma in Business Management or similar - advantageous
- Financial Management
- 3 - 5 years’ experience
- Leadership and Management Development
- Multiple Store Leadership Programme
- Franchise Business environment
- Data analysis of sales/performance/operations metrics
- Application and use of technology in the Restaurant environment
Duties and Responsibilities;
FINANCIAL:
- FINANCIAL PERFORMANCE - To set comprehensive goals for financial performance, growth and profitability and support in providing oversight to Franchisees and/or Restaurants that enables the achievement of favourable financial results.
- Set annual Budgets and forecasts.
- Business case development - Investment with ROI projections
- Set Development project budget and ensure adherence.
- Total income (Procurement COI, licence fees and commissions)
- Optimised Operational Expenditure - Internal
- Food Cost
- Menu Engineering
- Net Profit and profit growth
- Increase in operating margin.
- Debtors control
- Franchisee - Return on investment (Turnover sales, cost control and bottom-line profitability)
CUSTOMER;
CUSTOMER SATISFACTION and MARKETING - Pro-actively drive the Customer value proposition and Brand promise and equity - Provide and Set a clear vision of how to be a responsible corporate citizen and how we respond to economic, social and environmental activities.
- Brand specific strategies and plans
- Customer Complaints and complaint resolution
- Customer engagement and satisfaction - Go Review etc
- Family experience/entertainment (kids)/innovative and relevant ideas
- Assist with development and implementation of cost-effective promotion campaigns, interventions and events
- Cost effective and efficient "Instore"/"4wall" marketing - managing circumstances to influence the direct community.
- Build awareness of and commitment to sustainability - going green
- Demonstrating involvement and commitment to community-based interventions and events in upholding community culture
OPERATIONS GENERAL;
- As a Restaurant Operator - Finance, Operations, Marketing, People and Training
- Franchise Business environment
- Operational Strategy Development - multiple approach - brands and countries identification of new profit opportunities ie virtual brands, acquisitions with potential scale etc
- Strategic planning, objective setting and KPI development
- Strategy execution and implementation of operational scorecards (objectives and KPI's)
- Compilation of manuals and in-depth understanding of procedures and operation standards
- Data analysis of sales/performance/operations metrics
- Application and use of technology in the Restaurant environment
- Knowledge of international trends (to keep brands topical, flexible and cutting edge)(relevancy)
MENU ENGINEERING - Innovative and cost-effective menu and product development
- Innovation - trends and developments
- Product and recipe development
- Costing and prices
- Photo shoots of new products for menu compilation and training (step by step)
- Menu increase and decrease of costs - overall menu costing and food cost.
RISKS MANAGEMENT - Create, review, action resolution and update the operational risk register for each Franchisee and/or Restaurant.
- Review and updates to Corporate Risk Register
- Occupational Health and Safety Risks - Operations
- Food Safety regulations - Operations
- Environmental Risks - Operations
- Legal Risks - Operations
- Reputational Risks – Operations
GOVERN AND REGULATE - Influence strategic decisions through representation at various Committees, Structures and Forums that would enable the business to remain compliant and achieve specific objectives.
- International Menu Costing
- Brand Heads and Brand meetings
- Various monthly, bi-annual and annual update meetings
- PEOPLE (Franchisee and Operator focussed)
"PEOPLE - GROWTH AND DEVELOPMENT - Instil a culture of performance, learning and development, building strong, proactive and agile teams that delivers on operational brand and organisational strategies.
- Provide guidance and mentoring to Franchisees to conduct professional, business focussed training and development and performance management”.
- Clarify and agree on Team/Franchisee and operator expectations.
- Identify high potential individuals for personal development.
- Identify training needs and implement Personal Development Plans to ensure teams are skilled and competent.
- Build strong teams through development of leadership coaching and mentoring.
Skills & Attributes;
- Organisational and leadership skills
- Coaching and Mentoring skills
- Exceptional Interpersonal skills and the ability to work with people - Relationship Management
- Presenting and Communicating Information
- Analysing
- Formulating Strategies and Concepts
- Planning and Organising
- Delivering Results and Meeting Customer Expectations
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