Roles & Responsibilities:
Strategic Planning: Develop and implement strategies to improve the food stall's operational efficiency, focusing on scheduling, output management, and overall operator tasks while ensuring adherence to Standard Operating Procedures (SOPs).
Business Growth: Identify and explore new business opportunities, including potential partnerships, new locations, and product offerings, to drive revenue growth.
Customer Relations: Build and maintain strong relationships with customers, gathering feedback to improve service quality and meet customer expectations.
Marketing Initiatives: Design and execute marketing campaigns, promotions, and events to attract more customers and enhance brand visibility.
Vendor Management: Source and manage relationships with external vendors and suppliers, negotiating contracts and ensuring timely delivery of quality products.
Financial Oversight: Manage budgets, monitor expenses, and ensure cost-effective operations, including pricing strategies that balance profitability with customer satisfaction.
Team Leadership: Lead, mentor, and motivate the stall's operations team, ensuring high levels of performance and a positive work environment.
Compliance & Safety: Ensure that the food stall adheres to all legal requirements, including health and safety regulations, and maintain a clean and safe working environment.
Inventory Management: Oversee stock levels, manage inventory, and reduce waste, ensuring the availability of popular items and minimizing losses.
Market Analysis: Conduct market research to stay informed about industry trends, customer preferences, and competitor activities, adjusting strategies as needed.
Sales Reporting: Prepare and present regular sales reports, analyzing performance metrics and making recommendations for improvement.
Training & Development: Organize training programs for staff to enhance their skills and knowledge, ensuring high-quality service delivery.
Problem Solving: Address operational challenges and customer complaints promptly, implementing solutions that prevent future issues.
Requirements:
Education: Any Bachelor's degree.
Experience: A minimum of 4 years of experience in business development, sales, or management within the food and beverage industry.
Skills: Strong leadership, communication, and negotiation skills; ability to multitask and manage time effectively.
Availability: Willingness to work during peak hours, weekends, and public holidays.
Additional Requirements: Knowledge of food safety standards and local regulations; experience with inventory and budget management; proficiency in Microsoft Office and other relevant software
