Sales Management?Actively and progressively manage achievement of sales targets with area and stores according to budget set by:?Analysing sales results, identify variances/deviations and opportunities?Assist and agree action plan/s with Restaurant Managers to address variances/opportunities?Monitor and report utilization of forecasting tool and models?Assist and work with management teams to up-skill employees to enable customer service, suggestive and up-selling?Driving speed with service standards within all restaurants in area?Review optimal operating hours for all restaurants within area to track/monitor/define optimal trade/sales hours?Co-ordinate, plan and monitor successful implementation of new product lines, equipment and sales generating initiatives within restaurants and area?Assist Restaurant manager to conduct Competitor analysis, identify sales opportunities within area?Co-ordinate and review implementation of all local and national marketing initiatives/campaigns?Compile and execute a visitation program/schedule to visit at least on store per area per period over months end to observe and analyse Friday night tradeCash Management?Analyse restaurant cash management practices and results on periodic, weekly and daily basis to identify variances/differences?Assist and work with restaurant Manager to address variances and differences and design action plan/s, supply feedback on progress on plan/s to Regional Coach and RSC Cash?Perform on all restaurants in area a period audit on cash handling procedures utilizing cash Management policy and Procedures guidelines and rules?Conduct high level investigation into all unresolved variances and/or high risk incidents and provide feedback to RSC and Regional Coach/Operations Manager?Liaise with local cash management service providers to ensure that sound relationships prevail.
All local cash management service providers to be engage d with under umbrella agreement of RSC and with involvement of Regional Coach / Operations MangerStock Management?Analyse Restaurant food and paper results on daily basis, weekly and periodic basis to identify variances/opportunities (detailed line by line analysis to be done)?Assist and work with restaurant manager to address variances and opportunities design action plan/s and supply feedback on progress on resolution to the Regional Coach/Operations Manager and RSC?Verify that all stock counts are taking place on daily, weekly, period basis according to procedure?Compile and execute a visitation program/schedule to attend at least on Monday Stock take per period in different stores?Monitor periodically that all managers are utilizing "Daily Product Forecast" and MP&C Cook chart tools?Authorize all inter-restaurant transfers of stock ensuring valid reason for such and correct ordering procedures?Ensure restaurants have required levels of stationary and small wares?Liaise with all service providers as and when required to assist restaurants with the securing of stock and handle related stock problems or issues.
All stock problems to be engaged with under the umbrella agreement of RSC stock and with involvement of Regional Coach / Operations Manager?Ensuring and validating that prescribed stock ordering and receiving procedures are followed.Labour (People) Management?Analyse Restaurant Labour results on daily, weekly and periodic basis to identify variances/opportunities (review sales/transaction forecasting, roster to position schedule, daily hour analysis and time and attendance reports)?Ensure Time and Attendance schedule are reviewed and submitted to RSC HR weekly and any queries resolved timeously?Assist and work with Restaurant Manager to address variances and opportunities and design action plan/s, supply feedback on resolution to Regional Coach/Operations Manager and RSC?Accountable for RGM and ARM training in store and ensuring operational processes and procedures of Yum and Company is fully understood and followed?Monitor and action proper execution of all labour procedures, tools and standards?Where required investigate allocation of labour hours for correctness and sufficiency?Ensure effective capacity planning via recruitment, bench and succession planning to ensure sufficient manning of all team member and management positions?Ensure execution of performance management, disciplinary code and procedure and grievance procedure within restaurants and area?Accountable for execution and implementation of Culture Tools HWWT2, SGTW@KFC Survey within restaurants and area?Accountable for training execution of all new team members, new product and limited time offering training in restaurants and areaOperational Standards?Analyse GES and ROCC reports and results to identify variances/opportunities (detailed line by line analysis to be done)?Assist Restaurant Manager to draft appropriate action plans to address variances/opportunities?Actively monitor execution of action plans to maintain complete and maintained status?Conduct internal GES/ROCC visits and assessments on weekly/periodic/quarterly basis to ensure proper management of operational standards?Investigate all "RED & AMBER" and below target GES achievements and take appropriate corrective action?Supply feedback on all above to Regional Coach/Operations Manager and RSCFORMAL LEARNING REQUIREDNQF Level: Grade 12Qualifications Required (Preferred): National Diploma or B Degree in Business management or related fieldsEXPERIENCE REQUIRED•3-5 years quick service/fast food/ restaurant experience•2-3 years Management experienceMUST have a valid license
