OPERATIONAL MANAGEMENT
• Responsible for the complete day-to-day operations of the restaurant and boutique
• Keeps in constant contact with French counterparts and ensures that franchise obligations and reporting requirements are fulfilled.
• Work closely with marketing team and kitchen chef on the menu
• Work with kitchen personnel on overall Food & Beverage quality and HACCP procedures
• Ensures the employees’ product knowledge.
• Uses past performance, market conditions and strategic planning to forecast supply and demand and appropriate levels of inventory, in relation with the purchasing department.
• Follows-up logistics: orders, stock management, etc.
HUMAN RESSOURCES
• Hires, trains, and supervises employees.
• Maintains staff schedules.
• Leads and motivate the teams.
PURCHASING
• Negotiates with suppliers and vendors for cost effectiveness and maintains good business relationships, in relation with the purchasing department
• Ensures compliance with hygiene and safety standards
DEVELOPMENT
• Promotes and coordinate the development of the brand itself and of the outlets.
• Searches new establishment projects for the brand.
• Coordinates and supervises the openings of new outlets.
• Is a able to produce and follow-up a business plan
