Guest Delight Manager for Calicut & Thrissur (Popeyes)

Job Description:

Store Manager will be responsible for the overall operations of the restaurant with world class guest
experience in a safe & inviting environment for internal & External customers
Majority of time will be spent in leading the team to meet Guest expectations and Training new members in
adherence to brand standards
Creative in building sales programs (Inside 4 Walls ) to leverage business opportunities and thus create a
competitive spirit among all cashiers.

Leads Operational Excellence and the Guest Experience:
 To ensure self and team handles all Guest concerns
 To responds to all Guest feedback with action plans to address opportunities
 To coach team on hospitality standards
 To communicate Guest feedback to the team and involve in action plans to resolve issues
 To empower the team to satisfy Guest needs and resolve concerns
 To ensures all training and reference materials are available and used by the team
 To execute processes that ensure the restaurant meets safety and sanitation standards
 To execute processes that ensure inside and outside cleanliness standards are met
 To ensure all shifts are appropriately staffed to achieve service with speed goals
Builds Team Talent:

 To handle all employee concerns with a sense of urgency
 To treat all team members fairly and with respect
 To provide coaching to team members to improve performance and ensure their growth.
 To recognize team members for demonstrating desired behavior and performance
 To ensure no team members is placed in position until all training is complete
 To provide regular communication to team including goals and results
 To use team member feedback to improve restaurant performance

 To source, trains, retains, and develops team members that improve the Guest experience
 To execute team service through effective scheduling, cross training, and deployment
 To hold team members accountable for their behavior and performance
 To delegate appropriately to team based on their skill level
 To execute development plans for talented team members to grow their career
 To maintain appropriate staffing levels to meet business needs
Drives Sales Growth:
 Executes all in store marketing promotions in a timely and professional manner
 Owns local store marketing in trade area, becoming integrated into the community
 Executes new product rollouts including team training, marketing, and sampling
 Sets goals and tracks results
 Involves entire team by communicating goals, results, and action plans
 Ensures each shift is appropriately staffed to meet hospitality with speed goals
 Ensures the restaurant is well maintained including cleanliness
 Ensure all products are available to Guests every shift and execute all products to standard
 Utilizes appropriate suggestive selling
 Manages Profit & Loss and Restaurant Compliance:
 Analyzes business information looking for trends and identifying root causes
 Problem solves issues and executes sound business decisions that improve performance
 Takes accountability for all controllable profit line items on P&L
 Executes system to control Cost of Sales to include effective ordering and inventory
 Executes effective hiring and scheduling to meet Cost of Labor goals
 Complete all self-audits, minimum 1 per month, and executes actions plans to address
opportunities
 Manages cash loss through cash control procedures
 Follows a maintenance schedule for equipment and facility
 Sets goals and track results
 Involves entire team by communicating goals, results, and action plans
Planning and Communication:
 Discusses issues with other managers
 Discusses shift plans with team
 Involves entire team by communicating goals, results, and action plans
 Makes adjustments to assignments during the shift to achieve goals
 Ensures self and team handles all Guest concerns utilizing LAST with a sense of urgency
 Executes travel paths and delegates tasks as required
 Ensures each shift is appropriately staffed to meet hospitality with speed goals.

Desired Profile / Criteria / Skills :

PnL – Food cost & Variance / Cost of Labour & Restaurant Operating costs  Channel wise NPS / Detractors & TAT for concern closures – Dine In / Take Away / Drive N Pick & Delivery  Channel wise Ops KPI’s : - Dine In – Q Time / Order taking time & Serving time - Take Away – Q Time / Order taking time & Order ready time - Drive N Pick – Order assembling time / Order ready time & Order delivered time - Delivery – Order assembling time / Order ready time / Drive time / Delivered time & Run Time  Team member retention & Attrition  Internal & External audit score.