Business Development Manager Restaurants

MBA, M.Com, diploma or special courses in restaurant management will be given added advantage, proficient in computer use.

1. Business Development: Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

2. Sales Promotions: Attract customers by developing and implementing marketing, advertising, and customer relation programs; evaluating program results; identifying and tracking changing demands. Maintain customer satisfaction by monitoring, evaluating, and auditing food, service, environment, and customer preferences; initiating improvements; building relationships with customers with support of Restaurant Managers.

3. Financial Responsibilities: Meet restaurant financial objectives; prepare monthly, quarterly, and annual sales forecasts and profitability analyses; analyze variances; initiate corrective actions; establish and monitor business controls; develop and implement strategies to increase profitability.

4. Operations Excellence: Maintain operations excellence by developing and implementing best quality, production, and consumption practices; review and evaluate production and consumption; take necessary measures. Provide guidelines to Operations Manager for controlling purchases and inventory, price negotiations, and contracts; develop preferred supplier lists. Ensure the best security system.

5. Personnel Management: Anticipate future staffing needs in line with business plans and coordinate with HR Department. Provide guidelines to Restaurant Managers for shifts (duty times). Achieve restaurant human resource objectives through recruiting, selecting, orienting, training, disciplining, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures inline with Corporate Human Resources.

6. Customer Service: Ensure the best customer service at all times. Propose and execute training and development programs for excellent customer service and product knowledge to ensure customer satisfaction. Administer evaluation of all learning and development activities in the restaurant in coordination with HR Department.

7. Food Quality Management: Plan and monitor all aspects of kitchen operations at the restaurant, including staffing levels, stock levels and rotation, food cost, quality control, and recipe adherence. Establish and execute food quality standards and recipes. Ensure all production staff are trained. Review customer requirements and ensure they are met.

Required Skills:

• Proven self-discipline, initiative, leadership ability, and outgoing personality.
• Ability to motivate employees to work as a team to ensure food and service meet standards.
• Good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage, and labor costs while maintaining operational standards.
• Handle pressures of coordinating a wide range of activities and recommend appropriate solutions.
• Experience in developing and implementing restaurant policies and procedures.
• Influencing, persuading, coaching, and negotiating skills.
• Proficient in MS Office, email, and internet use.
• Supportive team player.

Required Experience:

• A minimum of 10 years of progressive experience, including 4 to 6 years in a leadership managerial role.
• Managed more than 2 restaurants simultaneously.

Age: 35-40 years

Salary: Market competitive salary in six digits

Perks & Benefits:

• Annual bonuses
• Company maintained 1300CC car
• Other variable pay (Share Point)
• Life insurance
• Health insurance (self & family)
• Enviable work environment with many other facilities