Job Duties:

• Develop and execute strategies to increase sales across all retail outlets.
• Monitor and improve profitability of each outlet, the Central Kitchen, and the Central Butchery.
• Analyze sales data and implement action plans to meet revenue targets.
• Collaborate with marketing and product teams to drive promotions and customer engagement.
• Ensure smooth daily operations across all locations.
• Standardize processes for efficiency and consistency.
• Oversee inventory, supply chain, and cost control measures.
• Implement best practices in hygiene, food safety, and customer service.
• Lead and motivate outlet managers and kitchen/butchery teams.
• Set clear performance goals and provide regular feedback.
• Prepare and manage budgets for all operational units.
• Track expenses and optimize resource allocation.
• Report on financial performance and suggest improvements.
• Maintain high standards of product quality and service.
• Ensure compliance with health, safety, and regulatory requirements.

Requirements:

• Male/ Female
• Age below 45 years 
• Degree in Business Management or equal. (Master’s degree is a plus)
• Minimum 10 years of experience in a similar retail business and capacity.
• Experience in developing and ‘rolling out’ new strategy in Retail Management.
• Flair for the business and be proactive for timely actions, initiatives to prevent disruptions to the workflow of the operation – HO and the outlets.
• Ability to take control of issues and mitigate as per business needs.
• Ability to work through numerous and varied decisions taken under pressure.
• Ability to put forward a business case for management ‘buy-in’ and deliberation.
• Sense of Urgency and Accountability.