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 & annual sales forecasts and profitability; 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, consumption practices, and review and evaluate production and consumption, taking necessary measures. Provide guidelines to Operations Manager for control purchases and inventory, price negotiations and contracts, developing preferred supplier lists. Ensure best security system.

5. Personnel Management: Anticipate future staffing needs in line with business plan and coordinate with HR Department. Provide guidelines to Restaurant Managers for shifts (duty times), accomplish restaurant human resource objectives by supporting in recruiting, selecting, orienting, training, discipline, appraisal, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures in line with corporate human resources.

6. Customer Service: Ensure best customer services all the time. Propose and execute training & development programs for superb customer service & product knowledge and ensure that customers leave the restaurant happy. Administer the evaluation of all learning and development activities in restaurant with coordination of HR Department.

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

Required Skills:

• Proven self-discipline, initiative, leadership ability and outgoing.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to handle pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Experience in the development and implementation of restaurant policies and procedures.
• Influencing, persuading, coaching and negotiating skills.
• Proficient in the use of MS Office applications, email and the Internet.
• Cooperative and supportive team player.

Required Experience:

• A minimum of 10 years of progressive experience (including 4 to 6 years in 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.