Regional Role - Marketing - Consumer Durable - East Region

1. Restaurant Specific Inputs

a. Continuous dialogue & discussion with Regional Sales team to understand the issues with struggling restaurants

b. Forward planning of 1 month for Precision activities. Planning & Execution for various specific restaurant issues like competition entry, split restaurants, single city restaurants etc.

c. Assist high potential restaurants to perform as expected

d. Continuous support to struggling restaurants

e. Visit the restaurants and co-ordinate with sales team for specific ideas, training and other inputs

1. Restaurant Performance

2. Feedback from the Sales team

2. Identification and co-ordination with local BTL Agency

a. Identification of BTL agencies for various local marketing programs including identification of avenues for city specific promotions.

b. Creative development with appropriate communication for each precision input in coordination with corporate Precision Marketing Manager

c. Proactivecreation of offer bank (precision marketing kits) for various exertion in the restaurants

1. Continuous innovation and trials of new activities

2. Restaurant performance

3. Timely execution of the activities

3. New Restaurant Opening

a. Coordinating with the BD and Ops team for identification of the restaurant location and catchment area in complete detail

b. Exploring various BTL activities possible for the new restaurant opening.

c. Making of Marketing checklist along with corporate precision marketing manager

d. Execution of all activities in the new restaurant.

1. Innovation in marketing checklist and timely execution of all the required elements

2. New restaurant opening performance

4. Intelligent Analysis, Tracking Performance and Knowledge sharing

a. Analysing the restaurant performance on the basis of various parameters such as customer base, acquisition rate, catchment area etc. and identifying inputs accordingly.

b. Tracking performance and calculating ROI of every initiative in the restaurants and deriving meaningful learning.

1. Creating the knowledge base of various parameters that impact restaurant performance and monthly presentation of the same.

2. Timely and Pro-active analysis of all activations

5. Budget Control and Marketing Innovation

a. Control expenses and bring Cost Innovation in the activities for the restaurants.

b. Explore marketing avenues specific to the restaurant location and city.

1. Budget control as per actual budget

2. Ideal use of budget for specific inputs