Food & Beverage Leader

Your Purpose

I work together with my colleagues in the store management team. I lead and manage food operations to fulfill the purpose of our function by building business and people together. I strive to make people smile by providing irresistible food offers in a welcoming atmosphere that gives our guests a good reason to return again and again.

Your Accountabilities

I ensure our guests are always the focus and strive to make them smile. I meet and serve our guests with empathy and care.

I take an active part in creating the store business plan, using the country business plan as input, based on growth strategies and food direction. I also collaborate with my matrix to understand how to align with national and global priorities, as well as local needs when developing it. I then work with my team to develop and implement a clear action plan, which is followed up regularly.

I work to maximize commerciality to grow sales, conversion rates, and average transaction value.

I actively contribute to making the store successful and high-performing, today and in the future.

I operate food services in accordance with legislation and am accountable for maintaining the food areas within the store, adhering to quality and food safety requirements.

I actively create an environment where the culture is a strong and living reality, and where diversity is valued, ensuring the store is regarded as a great place to work.

I ensure a simple and straightforward flow of internal communication and information, securing that key information is understood by all colleagues.

I ensure a safe and healthy working environment for team members in accordance with local legal requirements and established standards.

Who Were Looking For

Core Competencies

• Customer Centricity: Always
• Digital Orientation: Rarely
• Willingness to Learn: Always
• Adaptability and Agility: Always
• Collaboration / Cross-Functional Work: Always
• Data / Insight Driven Decision Making: Rarely
• Critical Thinking: Sometimes
• Problem Solving: Always
• Entrepreneurship: Sometimes

Leadership Competencies

• Develop the Business: Always
• Lead and Develop People: Always
• Inspire and Clarify: Always
• Create Togetherness: Always
• Find Better Ways: Always
• Enable Change: Always

Functional Competencies

• Strategic Workforce Planning: Sometimes
• Learning and Development: Always
• Resourcing and Recruitment: Always
• Business Partnering: Sometimes

The Perfect Candidate

Extensive experience in successful commercial or retail management, or as a multi-unit food service manager with proven leadership abilities and a strong track record of managing managers, including management competence.

Education:
Bachelor's Degree in Hospitality or Business Administration

Experience:
5 years in food service with broad management experience or a proven track record in a high-volume or multi-unit retail or food service chain. Deep knowledge of management and leadership, including experience with conscious leadership built on a successful record of acting in line with core values. Forecasting and demand planning experience is essential.

Specific Designations, Certifications, Licenses:
HACCP, ISO 22000 FSMS

My Key Deliverables

KPI:

• Customers Satisfaction Index (CSI)
• Net Sales
• P&L Conversion Rate
• Functional Review

Dimensions of the Job

This position includes full direct supervisory responsibilities over the number of positions (approved FTEs), the annual budget of the division, and budget under direct control of this position, operating, capital, and other figures. Responsibilities may include conducting annual employee reviews, discussing performance expectations, providing feedback, recommending merit increases, approving vacation leave, and participating in staffing and recruitment. Establishing quality and quantity standards and reviewing employees' work to ensure standards are met are also key responsibilities.

Direct Reporters: Kitchen Team Leader
Total Reporters: All Food Department Staff
Direct Budget: Opex/Capex
Shared Budget: Expenditures are fully shared among the food department.

Special Considerations

Describe the working environment, including frequency and duration of typical operations, such as working alone, shift work, travel, on-call duties, challenging working conditions, outdoor work, extreme temperatures, noise levels, exposure to chemicals, or dusty air.

Please indicate the physical demands of the position, such as personal computer usage (desktop and/or laptop) at least 25% of the time, constant sitting, standing, crouching, medium or heavy lifting, and climbing.