Restaurant Consultant
1505202 ONT INC
Total des années d'expérience :26 years, 4 Mois
•Work with clients to determine suitability for restaurant ownership and risk tolerance.
•Services include site selection, concept based on underserved market niche, menu and recipe development, pricing and physical layout including kitchen facilities.
•Population base review, demographic profiles and local competition assessed to develop optimum menu offering.
•Brand management including food presentation, menu design and advertising.
•Project management for restaurant construction.
•Lease negotiation and full startup operations support.
•Planned, directed and opened 4 high volume restaurants, on budget, in under 60 days.
•Reviewing /analyzing weekly network performance (all store’s weekly sales reports)
•Ensuring effective monitoring /evaluating daily store’s operations (B.O.H/F.O.H and Management).
•Reviewing period profit and loos (P&L) statements of Franchisees/restaurants and recommending.
•Responsible for managing/overseeing that franchise are following corporate direction schedules and human resource components of the restaurant managers, field consultants and trainers with Cara group.
•Secured private financing, negotiated 5 year leases and project managed construction.
•Full Profit & Loss responsibility on 20 Million CAD budget.
•Responsible for ensuring Franchisee compliance to Franchisor agreement.
•Conduct frequent site inspections and audits to ensure high quality service.
•Ensure food safety compliance with local authorities.
Develop from one restaurant to successful franchise operation with owner across several cities.
•Full P&L and operating responsibility for 6 locations with 150+ employees.
•Developed budgeting, expense control and month-end reporting process and procedures.
•Responsible for site selection, construction, vendor relations, purchasing equipment, staff selection & training and monitoring operations. Four locations in 18 months.
•Full responsibility for menu development, costing and menu pricing.
•Established franchisee relations model for chain.
•Turned around 2 underperforming locations from -15K/month to positive cash flow in 4 months by introducing new food storage procedures and reducing staff turnover 100%.
Preparing general framework for strategic planning and business development. Working on strategic human resources management. Corporation Governance. Consulting.