Location: Nairobi, KenyaThe RoleEnsuring the smooth functioning of operations of all outlets in the area, under the area of purview including, Marketing, Finance, Logistics, Projects, Human Resources and Statutory Compliances.Setting up the front and back end operations for the brand, which involves training, vendor development & procurement management and reporting the procedures in adherence to sop's of the company.Responsible for locating new location for our expansion plans and also completely involved in the projects from the stage of layout drawing, designing, equipment sourcing, staff recruitments and training.Maintaining excellent relations with guests to generate avenues for additional business & achieving greater customer satisfaction.Overseeing the functions of Outlet Managers and conducting frequent audits in the outlets to ensure conformance to company standards.Responsible for achieving sales targets and profitability of the area.Organizing various brand building & brand awareness programs. Working on manuals for all departments like Café operations, kitchen, maintenance and stores. So that we cane have a set standard as we build the brand into a big chain.The HighlightsInstrumental in starting the operations in Nairobi, Kenya. Served as Single point of contact for all the issues pertaining to the area encompassing all of the above said support functions.Successfully managed the Local Store Marketing to achieve targets & promoted the brand within local market.

Responsible for customer and staff satisfaction and for running store operations. The cafe manager focuses on the basics of people management, including supervisory skills, floor management, cash controller responsibilities, ensuring the delivery of the Second cup Experience, and in running an effective store. Handled operational functions like pre-shifts staff briefings, creating the duty roster and shift management. Preparing Second Cup in house audits, ops report based on moments of truth done.Ordering of stocks and the warehouse inventory and controls.Vendors sourcing and management to achieve best rates for any requirement for the Cafes.Been solely involved in changing the old cashiering system to Micros by designing the lay out building the data base of the menu on it and linking all required reports and training of staff to use the system efficiently. Responsible for all maintenance related issues regarding operations.Responsible for training and launch of Breakfast menu, new drink and food menu.Responsible for repair and maintains of coffee machines (I was selected by the company to attend a technical course at the technical training center at Rancilio in Italy in May 2006. I have been trained on the use, service and maintenance of Rancilios equipment: class 10, class 8, class 6 and Epoca coffee machines.

Effectively managed 6 Branches, Cash Handling & Banking the Sale with a team of 6 Assistant Managers, 4 Supervisor and 35 Crewmembers.Worked on various business alliances on a periodic basis to ensure increment in sale.Formulated the plans for the launch and promotions to support marketing for the outlet.Prepared Financial & Accounting Books and the Profit & Loss Statement. Imparted training to the crewmembers and responsible for preparation of Quality Audits.Over viewing duty rosters along with outlet managers: Managing leave allocation and maintaining staff levels. Coordination with HR department regarding pay roll and recruitment.Training programs for new recruits, Outlet level public relations, Licensing, Food sourcing, Product testing and Local Store Marketing.Indenting, Inventory Control, Cost control, Staff handling and Training. Ensuring sustained profitability of the outlet.

Kitchen Pantry and Continental counter handling.On the spot duties for breakfast, pasta and salad counters.