Business Head - FMCG/Hospitality

- The Business Head is responsible for overseeing and driving the overall performance, growth, and profitability of the brand.

- This role requires balancing the operational needs of both company-owned and franchise locations while ensuring consistency across all units.

- The Business Head will manage all aspects of the business, from strategic planning and operations to financial management, franchise relations, and brand development.

- This position requires a highly dynamic leader who can align corporate goals with franchise partners and ensure operational excellence in all restaurant locations.

ESSENTIAL ROLES & RESPONSIBILITIES:

1. Strategic Planning & Growth:

- Develop and implement a comprehensive business strategy that includes the expansion of both company-owned and franchisee locations.

- Identify market opportunities for expansion into new regions and countries, working closely with the franchise development team to support franchise growth.

- Conduct market research to understand customer trends, competitive dynamics, and potential new revenue streams.

- Lead efforts to identify and establish strong relationships with potential franchise partners, ensuring they align with the company's culture, values, and business goals.

2. Franchise Operations & Support:

- Manage franchisee relationships to ensure mutual success, focusing on maintaining high operational standards and supporting franchisee profitability.

- Develop and deliver training programs for franchisees and their teams, ensuring they adhere to the company's brand standards, operational procedures, and customer service expectations.

- Provide ongoing operational support to franchisees, offering guidance on day-to-day operations, marketing strategies, and performance improvement initiatives.

- Monitor franchise performance, identifying areas for improvement, and providing actionable insights to enhance sales and profitability.

3. Operational Excellence:

- Oversee the operations of all company-owned restaurants, ensuring consistent quality, customer satisfaction, and operational efficiency across all locations.

- Establish, implement, and maintain standard operating procedures (SOPs) across all locations, both company-owned and franchised, ensuring high levels of service, cleanliness, and food quality.

- Ensure compliance with local and national regulations, including health and safety standards, food safety laws, and labor regulations.

- Implement and monitor key performance indicators (KPIs) for all restaurants, ensuring continuous improvement.

4. Financial Management:

- Develop and manage the overall budget for both company-owned and franchise locations, ensuring profitability and cost-effectiveness across the entire restaurant network.

- Monitor financial performance of both company-owned and franchise locations, analyzing P&L statements, identifying areas of cost savings, and driving profitable growth.

- Work closely with finance teams to create financial models and forecasts for new restaurant openings, expansions, and long-term growth strategies.

- Ensure that both company-owned and franchise operations meet or exceed financial targets.

5. Brand Development & Marketing:

- Collaborate with the marketing and PR teams to create brand-building strategies that resonate with customers across all restaurant locations.

- Support the development of localized marketing plans for both company-owned and franchise locations to drive foot traffic, customer engagement, and loyalty.

- Oversee the execution of seasonal promotions, limited-time offers, and new product launches to maintain customer interest and drive revenue growth.

- Manage and protect the brand's integrity, ensuring consistency in customer experience, marketing materials, and messaging across all touchpoints.

6. Leadership & Team Development:

- Lead, mentor, and manage a diverse team of executives, restaurant managers, and franchisees, fostering a positive and performance-driven culture.

- Create and implement training and development programs for both corporate and franchise teams to ensure high levels of employee engagement, retention, and leadership growth.

- Regularly evaluate team performance and provide constructive feedback and guidance to ensure all locations meet operational standards and business objectives.

7. Customer Experience & Innovation:

- Ensure a superior customer experience across all locations, continuously improving service standards and food quality.

- Monitor customer feedback through surveys, reviews, and other channels, using this information to drive improvements in customer service and operational performance.

- Stay informed on industry trends, new technologies, and innovative concepts in the restaurant business to drive continuous improvement and enhance the customer experience.

8. Compliance & Risk Management:

- Ensure all locations comply with health, safety, labor, and environmental regulations in both company-owned and franchise locations.

- Manage risk by identifying potential operational issues and implementing strategies to mitigate risks, including legal, financial, and reputational risks.

- Oversee crisis management efforts when required, including handling customer complaints, media relations, and resolving disputes with franchisees.