• Monitor and drive the daily performance of stores in the assigned area in terms of financial KPIs such as sales, store related expenses, profitability, as well as, other F&B KPIs such as customer service and food quality management, in order to achieve set targets and maintain the brand's continuity
• Assist the Brand Manager in the development and launching of new menus, including the costing, price analysis, recipe validation and product availability per market, and execute menu launching activities in the assigned markets, in coordination with the various departments involved (incl. procurement for printing and sourcing, marketing for communications plans, training, etc.)
• Build a strong personal network of external contacts and perform market and competition analysis to stay abreast of market activities and the competition to give the brand a competitive advantage
• Actively manage the growth of various sales channels (e.g. catering, delivery, etc.) in the assigned area
• Coordinate and monitor the execution of brand related events, promotions and special marketing activities within the assigned area
• Implement and monitor the execution of and the compliance to brand and corporate related policies and procedures, brand standards and operational initiatives in the assigned area
• Assist the Procurement departments in the sourcing of and negotiation process with food and non-food suppliers (including crockery, utensils and disposables) in alignment with the Brand and overall Procurement strategy set by the F&B President; Prepare orders to Franchisor (Paul) for assigned markets, approve periodic orders for disposables, petty cash expenses, furniture and equipment replacement
• Draft and submit, on a regular basis, financial and non-financial brand performance reports related to assigned markets to the Brand Manager
• Follow up, where needed, on Maintenance and Loss Prevention matters with the corresponding departments
• In coordination with HR Generalists, assist in recruiting, training and motivating new Restaurant and Assistant Restaurant Managers, and maintain an optimal manpower planning in the stores at all times

• Bachelors Degree in Hotel & Restaurant Management or equivalent; HACCP certification is a plus
• 8 years of experience in F&B Operations, out of which 3-4 years in a managerial role
• Strong knowledge in financial/ accounting systems and procedures
• Proficiency in MS Office
• Fluency in English

• Attention to details: level 4
• Commercial Understanding: level 2
• Decision Making: level 2
• Developing and Motivating Others: level 3
• Driving and Achieving results: level 3
• Entrepreneurial Thinking: level 2
• Strategic Thinking: level 2

Azadea Group