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Leads an area. Directs the development of area-specific plans for sales and profit growth and achievement of quality and people targets of existing restaurants in alignment with district strategies. Oversees consistent interpretation, implementation and achievement of the plans. Acts as consultant to GMs/Franchise Partners in an effort to maximize sales and profits, and provide guidance on people, FSC, operations standards and brand equity standards.

SALES

Analyze, recommend and execute improvement plans at the area level
Oversee the implementation of marketing (Brand campaigns and Trade promotion) & channels initiatives at the area level
Monitor new product (NP) sales and provide support to area for successful NP roll-out
Conduct competitor studies in the area, analyze the information and provide recommendations to support sales growth and market share dominance of existing restaurants
Lead sales-building initiatives such as:
- MIDS Assembly
- AC/Sales Action Plan

NEW STORE AND RENOVATIONS

Prepare competition development report in the area
Prepare Renovation Request and SP documents
Recommend and discuss renovation plans with Franchise Partners and Operations Director
Oversee restaurant equipment replacement endorsed by the RM for company‑owned stores (for franchise stores, recommend restaurant equipment replacement only)

PROFIT

COO Store/s

Ensure target achievement through cost management initiatives at the area level
Analyze, recommend and execute improvement plans at the area level, as applicable
Audit restaurants to check on compliance to cost‑control standards, and guide the RMs in formulating their action plans for identified deviations

Franchise Stores

Co‑manage FCPC and dailies targets with Group Manager/Franchise Partners as anchored in the Restaurant Operating System (ROS) requirements for Inventory and Manpower Management.
Provide guidance and execution tools on how FCPC and dailies are being managed

QUALITY

Leads Food Safety and Quality (FSQ) compliance management including KPI management through the assessment, verification, monitoring and analysis of FSC, food safety, GSC, IPM and ROS compliance of restaurants.
Leads continuous improvement initiatives through the CAR/CAPA system from identification of areas for improvement or sustainability, review of investigation and resolution of cases, analysis of root causes to action plan development and execution.
Conducts incidence, crisis and risk management at area level covering FSC critical, worst look, and pest critical stores including feedback management and resolution at area level.
Ensures ROS and QiCore implementation at the area level
Ensures voice of customer capture (VoC) and Net Promoter Score (NPS) achievement through customer satisfaction (CSAT) deployment
Analyze, recommend and execute FSQ improvement plans at the area level
Analyze, recommend and execute customer experience improvement plans anchored to the business unit’s branded customer experience (e.g. Serbisyong Solb) at the area level
Perform Mystery Shopper role
- Capture customer experience and estimate satisfaction level in off‑premise service channels
- Measure effectiveness of customer‑focused programs and processes
- Assess service process capabilities and identify opportunities for CSAT and business improvements

PEOPLE

COO Store/s

Ensure store management team completion
Conduct performance evaluation of direct reports (DRs)
Create the direct reports’ development plan based on competency assessment and individual performance; implement/monitor the achievement of developmental objectives or milestones
Identify key talents among direct reports and within organizational scope; develop a career plan for direct reports who are identified as key talents
Implement and evaluate employee engagement programs at the area level; develop action plans to address area engagement issues
Facilitate employee issue resolution and implement the disciplinary action process at the area level

COO and Franchise Stores

Facilitate ROS knowledge transfer and refresher trainings to store team
Prepare Crew Training Progress Report Summary Review
Ensure appropriate safety protocols/structural enhancements are in place, as needed.
Monitor regular safety and health checks done by all team members

FRANCHISE BUSINESS MANAGEMENT

Prepare Area Business Review Report
Facilitate the monthly review and analysis of business performance of store/group of stores together with GM to drive operational excellence and to maximize sales.
Monitor implementation of action plans as discussed and agreed in the Franchise Store Operations Review (FSOR)
Prepare business cases on renovation and new equipment acquisition/equipment replacement, franchisee organization capability initiatives, etc. in collaboration with GM and presents these to MD/Franchisee for appropriate actions
Ensure compliance to all standards and provisions of the franchise agreement and other guidelines/SOPs
Communicate and implement changes in standards, policies and FA with franchisees and monitors resolution on the issues within the franchise agreement

JOB QUALIFICATIONS

Must have bachelor’s degree in Hotel and Restaurant Management, Business Management, Marketing or any business-related course
Must have at least 6 years store operations management experience in a quick service restaurant (QSR) industry
Must have advance knowledge in store operations management and multi-store business management and development
Must be amenable to conduct frequent fieldwork across various locations in Eastern Visayas (Ormoc, Leyte, Samar) (store visits, RTA scanning, etc)

Mang Inasal Philippines Inc., the hiring entity, is a wholly owned subsidiary of Jollibee Foods Corporation.

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Area Manager (Eastern Visayas)