Circle Head - FMCG - IIM/ISB/FMS/MDI

Role - Circle Head

Person is responsible for handling P&L responsibility for Circle - need candidate from premier b schools

Leads Operational Excellence and the Guest Experience:

1. Role models expected behavior and coach teams on hospitality standards

2. Ensures all the restaurant meets safety, sanitation and cleanliness standards as per expectations

3. Sets the standards to ensure team handles all Guest concerns in a timely and sustainable manner

4. Empowers the team to satisfy Guest needs and resolve concerns

5. Removes barriers to delivering Hospitality behaviors during shift

Builds Team Talent:

1. Treats all team members fairly and with respect

1. Supports the training of new team members

2. Recognizes team members for team contributions

3. Holds team members accountable for their behavior and performance

4. Provides coaching to team members to improve performance

5. Provides communication to team about goals and performance

Drives Sales Growth:

1. Takes accountability for understanding all in store marketing promotions of the circle and provides inputs for national marketing on circle digital/print and other medium of marketing elements

2. Executes new product rollouts

3. Responsible for system growth as well new store sales

Flexibility and Adaptability:

1. Acts quickly to solve problems in area of responsibility

2. Provides feedback and suggestions to improve performance

3. Is flexible with work schedule as business needs

4. Understands and complies with all procedures and policies

5. Provide action plans to address issues and opportunities and effective execution of the same

6. Seeks to understand goals and results and how they personally contribute to them

Plans and Communicates:

1. Discusses issues with other support functions of the circle and prepares the action plan

2. Discusses the business plan and brings out the alignment

3. Involves entire team by communicating goals, results, and action plans

Responsible and drive Bottom Line:

1. Have a complete eye on each cost line and monitor each line restaurant wise, to maintain the annual business plan lines

2. Constant monitoring and reviewing the same with all direct reports and prepare the GAP analysis, guide them to maintain the lines

3. Ensure that all restaurants in the circle maintain these lines and facilitate them to earn bottom line incentive