Corporate Operations Manager Job Description

Job Description Overview:

v Understanding all aspects of opening a Vitality Bowls Franchise store

v Strong understanding of a P&L and ability to execute action plans with franchisees to correct P&L line items that fall outside the proven matrix Vitality Bowls suggests.

v Implement and ongoing management of marketing program and help franchisees to grow their business.

v Full understanding of Labor and COGS management and ability to help franchisees control their costs.

v Order management, knowing the importance of the process how our distribution chain works to placing orders to control inventory levels

v Understanding the culture and brand of Vitality Bowls to be able to convey to franchisees.

v Understanding of allergen safety and being able to present to franchisees in a manner that this is a cornerstone of the business model.

v Management of food product quality and being able to teach non-cross contact ideals in our kitchens.

v Practice clear and effective communication with franchisees being able to effectively support them and direct them to profitability.

v Having knowledge of real estate selection to store build out implementation.

v Knowledge in social media marketing.

v Full understanding of Vitality Bowls Grand Opening plan and execution.

v Ability to execute time management to perform daily, weekly and monthly tasks such as:

o Executing weekly/bi-weekly, monthly franchisee calls.

o Writing monthly reports reflecting P&L’s and plan on where improvements can be made.

o Performing corporate assigned task to help build and improve franchise operations.

v Ability to execute franchise store inspections and give fair and accurate assessments.

v Have a flexible schedule for traveling that can be a minimum of 1 week per month up to two weeks per calendar year solely to perform franchise store grand openings.

v Open availability to work weekends, nights, and holidays.

v Be able to teach, guide and mentor the same daily, weekly and monthly manager task as follows:

Daily:

Manage ticket times, ensure quality food production, promote customer engagement

Check to make sure opening, closing, deep cleaning and daily prep checklists are being used

Actively coach, train and quiz your team about their knowledge of the company, our products and allergen safety

Enforce allergen safety and awareness. Observe employees making nut-free bowls or their procedures when handling PB, almond butter, almonds or gluten-free ingredients. Ensure allergen safety kit is intact and available

Run through the health inspections checklist (test sanitizer strength, check seals on gaskets/all refrigeration units, ensure each employee has a food handler’s card, ensure thermometers are in each refrigeration unit, ect.)

Ensure correct measurements are in use and employees are using level measurements

Go through products to ensure FIFO is occurring

Check for under-prepping or over-prepping

Check Sales vs. Labor and ensure we are adequately staffed. Ensure we are sending employees home early as needed (this should be checked three times/day. 11am, 3pm and 5pm)

Close out no show pickup orders in the POS

Count Petty Cash/Go to the bank to replenish when needed

When opening complete deposits by 11am

Practice clear, positive, and effective communication

Weekly:

Manage each corporate store repair and maintenance needs-any supplies needed that aren’t an emergency (emergency items should be communicated immediately)

Corrective Actions-Collaborate with manager if corrective actions need to be addressed with team members

Celebrating the Successes-Who is doing really well/Who is ready for a promotion or the next step/Who are we growing

Labor and Sales Last Week-What was your labor last week and why; What were your sales last week and why?

Marketing Plan this Week-What is your plan this week to generate business?

Anything Else we need to know about? Keep us informed.

What is your schedule this week? This is so everyone knows when you are working and can stop by to visit with you!

Take inventory and place Sysco order based on Inventory. Monitor and track any product borrowed if borrowed between multiple locations. Return any borrowed product immediately. Re-evaluate ordering if borrowing product or buying products takes place too frequently.

Place any special orders based on inventory as needed

Monthly:

End of Month Inventory—complete end of month inventory and send to store and Operation Managers.