Operations Manager- Spur International

**Job Advert Summary**:
Spur Corporation is a growing multi-brand restaurant franchisor, headquartered in Cape Town. The group currently has eight brands, namely, Spur Steak Ranches, Spur Grill & Go, Panarottis Pizza Pasta, John Dory’s Fish Grill Sushi, RocoMamas, The Hussar Grill, Casa Bella and Nikos Coalgrill Greek. In order to retain an exceptional talent pool, the group endeavours to create a great place to work, building a collaborative and innovative performance-based culture which enables each employee to thrive on his or her unique Spur Corporation journey. Spur Corporation’s employees are passionate and purpose-driven people growing great brands. Through their dedicated service and talent, they offer support to the group’s endeavours and operational activities, offering an exceptional return on investment to all its shareholders. A career at Spur Corporation is an opportunity for an employee to nurture, learn, grow, and realise their full potential.

A position has become available in the Operations Department at the Woodmead Office, Johannesburg for an International Operations Manager.

**Minimum Requirements**:

- National Certificate
- Grade 12 plus 3 - 5 years’ experience
- Diploma in Business Management or similar - advantageous
- Financial Management
- Leadership and Management Development
- Multiple Store Leadership Programme

**SKILLS**
- Computer literate skills (MS office, Excel, Outlook, Word, Teams, Video conferencing)
- Organisational and leadership skills
- Coaching and Mentoring skills
- Exceptional Interpersonal skills and the ability to work with people - Relationship Management
- Good Communication skills
- Presentation and facilitation skills
- Acute attention to detail
- Financial business case development
- Business acumen
- Project management and process skills

**ATTRIBUTES**
- Deciding and initiating action
- Adhering to principles and values
- Writing and Reporting
- Learning and Researching
- Planning and Organising
- Following Instructions and Procedures
- Adapting and Responding to Change
- Coping with Pressures and Setbacks
- Negotiating skills

**Duties and Responsibilities**:
**OPERATIONS GENERAL**
- As a Restaurant Operator - Finance, Operations, Marketing, People and Training 3 - 5 years
- Franchise Business environment 1 - 3 years
- Operational Strategy Development - multiple approach - brands and countries
- identification of new profit opportunities ie virtual brands, acquisitions with potential scale etc
- Strategic planning, objective setting and KPI development
- Strategy execution and implementation of operational scorecards (objectives and KPI's)
- Compilation of manuals and in-depth understanding of procedures and operation standards
- Data analysis of sales/performance/operations metrics
- Application and use of technology in the Restaurant environment
- Knowledge of international trends (to keep brands topical, flexible and cutting edge) (relevancy)

**FINANCE**
- Finance and Business skills - Budgets and Forecasts, Costing, Turnover, PL, Balance sheet etc
- Procurement processes and procedures, food costing principles
- Menu engineering

**MARKETING AND BRANDING**
- Branding and marketing within the franchise restaurant business environment (relevancy)
- Customer/Consumer behavior (Customer satisfaction) and understanding competitor trends
- Social media complexities, principles and strategies (relevancy)
- Triple bottom line approach (Economy, Community, Environment)

**BUSINESS DEVELOPMENT**
- New business strategy development
- Develop and design of Items customs to a brand (equipment, signage, décor etc)
- Retail property, lease agreements etc
- Business case development and feasibility studies
- Setting up of project plans, estimates and managing execution of complex development projects
- Brand/Business development management - expansion, relocation, revamping, IP, new etc
- Recruiting, Leading and managing Business Partners - Franchise environment, Entrepreneurs

**PEOPLE**
- Leading/managing people across various levels of skills and knowledge (back and front of house)
- Training and development across all levels within the restaurant environment
- Human Resources management (basic principles and legislative requirements)