LEON ERASMUS RHEEDER

Key Performance Elements/Essential Functions

• Successfully developed and executed innovative marketing plans, resulting in increased brand awareness and market share
• Engaged in daily social media interaction and community outreach initiatives
• Translated brand strategies into actionable plans, positioning, and ownership, fostering a unified buy-in
• Maintained high food quality and service delivery levels, exceeding customer expectations and ensuring high satisfaction
• Analyzed issues and developed actionable plans across all areas of operations, ensuring effective implementation and long-term resolution
• Monitored financial and operational results, achieving peak performance and meeting targets and long-term goals.
• Monitored market trends and competitor activities to identify areas of potential opportunity.
• Collaborated with upper management to implement continuous improvements and exceed team goals.
• Boosted marketing, reviewed pricing strategies and expanded distribution channels to increase sales revenue.
• Successfully developed and executed innovative marketing plans, resulting in increased brand awareness and market share. Engaged in daily social media interaction and community outreach initiatives.
• Translated brand strategies into actionable brand plans, positioning, and ownership. Implemented the company's vision, mission, goals, and design with hands-on follow-up to foster a unified buy-in.
• We have maintained high food quality and service delivery levels, consistently exceeding customer expectations and ensuring high customer satisfaction.
• Analyzed issues and developed actionable plans across all areas of operations, ensuring effective implementation and long-term resolution. Implemented preventative maintenance management to minimize unexpected breakdowns and losses, with backup plans for unforeseen incidents.
• I have measured and reported the performance of all operational areas, assessing against goals (ROI) and key performance indicators (KPIs). Achieved peak performance and successfully met targets and long-term goals.
• Conduct daily restaurant visits to evaluate operations, talent, and guest experience by company standards.
• Manage and enhance operating standards to ensure consistency across all restaurants.
• Focus on implementing and maintaining Standard Operating Procedures (SOP).
• Develop business development plans for underperforming restaurants.
• Hold teams accountable for achieving profit goals and operational objectives.
• Facilitate change and oversee the implementation of initiatives at the restaurant level.
• Evaluate corporate reports to maximize operating results.

Essential Competencies

• Leadership: Coach and develop people, and build a talent pool.
• Interpersonal: Leverage individual and cultural diversity, and build relationships.
• Communication: Foster open communication, and write effectively.
• Motivation: Drive for results.
• Self-Management : Adaptability, inspire trust, career and self-development.
• Thinking: Drive execution, manage and improve processes.
• Strategic Management: Analyze issues.
• Business Knowledge: Industry knowledge.

Profitability

• Track theoretical food costs weekly and reconcile with restaurants.
• Set weekly labour targets based on sales hours.
• Review monthly income statements with General Managers for all restaurants.
• Provide training and support to maximize profitability, focusing on food costs, labour costs, repairs & maintenance, and utility management.

Training & Development

• Develop and implement the Restaurant Manager training program.
• Identify a succession plan for the existing management team.
• Conduct needs analysis for the program.
• Create and format new training tools and materials.
• Communicate with Restaurant Managers to determine participants' training skill levels.
• Coordinate and generate all management trainee training schedules.
• Conduct in-restaurant training reviews of trainees.
• Evaluate current training programs to offer the most effective and cost-efficient training.
• Provide feedback and suggestions to improve current training programs.
• Develop tools and methods to measure training results.

Administrative

• Create and update all related manuals/SOPs (Standard Operation Procedures).
• Provide instructions for P&L and inventory management.
• Prioritize required paperwork such as P&L, 30/60/90-day training follow-ups, HR-related forms, etc.
• Conduct weekly Manager's meetings.
• Establish quarterly goals and objectives, broken down monthly.

Immediate Tasks

• Provide supervisory management, leadership, and support for restaurants to increase sales and profitability, focusing on standards, compliance, and customer service.
• Direct the work and development of restaurant management daily.
• Establish operational goals for each restaurant in collaboration with store management, including P&L management, labour management, margin management, and food costs.
• Monitor financial and operational results to ensure adherence to specified guidelines for customer service, food preparation, staff and management training and development.
• Conduct spot checks and audits to handle inventory, equipment, and cash receipts.
• Monitor daily KOT times and take corrective actions for underperforming restaurants.
• Implement marketing programs and develop and execute local marketing, advertising, and promotional efforts.
• Provide training and support for the development and growth of the management team.

• East Africa – Kenya & Uganda), Cafe Java's and The Food Hub
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Produced regular project update reports for senior business leadership.
• Conducted critical pre-installation conferences with general contractors, subcontractors, consultants, and manufacturer's representatives.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.

• Led and directed team members on effective methods, operations, and procedures.
• Correctly calculated inventory and ordered appropriate supplies.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

• Performed daily inspections, charted readings, documented equipment downtime and oversaw maintenance for equipment.
• Reduced duplicate work and budget issues by organizing processes for division between technology and purchasing.
• Oversaw work of 280 personnel, with 35 direct reports.
• Met with senior management to determine needs and develop roadmaps.
• Implemented and maintained high standards of quality in all areas.
• Managed various brands yearly budget covering Western Cape and KZN area
• Mitigated business risks by working closely with staff members and assessing performance.
• Reduced operational risks while organizing data to forecast performance trends.
• Monitored team performance to assess training requirements and areas in need of improvement.