Careers at Summit Recruitment and Search

Key Responsibilities:

• Develop and implement a 3-year business plan and annual business plan for the assigned geography, aligning bottlers with key investment commitments.
• Approve and oversee the execution of annual bottler business plans, managing opportunities and issues with the Bottler Leadership Team.
• Manage the region’s P&L to ensure delivery of profit, volume, and market share targets.
• Ensure compliance with local governance standards and effective management of operational expenses.
• Identify market development initiatives to drive incremental volume, profit, and market share.
• Optimize the OBPPC for the region using Conjoint analysis and business unit expertise.
• Drive the RED agenda with bottling partners, embedding it into the organizational culture.
• Enhance Route to Market strategies by leveraging best practices.
• Lead investment discussions with bottling partners to align on demand and capacity needs.
• Monitor capacity performance and manage quality metrics for packaging and products at the plants.
• Build strategic relationships with bottler leadership and regional partners for collaborative success.
• Manage people processes, ensuring high-quality execution of training, performance management, and organizational changes.

Qualifications:

• Business degree qualification minimum, MBA preferable
• Minimum 10-12 years’ experience with a FMCG Company with at least 5 years in Operations. Functional experience would be an advantage. Bottler experiences an added advantage.
• Strong leadership skills with a track record of strategic planning, business development, and delivering sustainable growth.
• Excellent communication, negotiation, and relationship-building abilities with a wide range of stakeholders.
• Impeccable reputation

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Key Responsibilities: 

• Lead and manage all food outlets, including restaurants, coffee house, and in-room dining services. 
• Plan and direct food preparation and culinary activities, ensuring high quality and aesthetic presentation. 
• Oversee kitchen staff performance and ensure adherence to food safety procedures. 
• Manage kitchen assets and equipment, reporting issues and making recommendations for replacements. 
• Monitor and control food costs, inventory, and supplies in collaboration with the purchasing department. 
• Ensure compliance with health, safety, and sanitation regulations, including HACCP standards. 
• Provide training, performance evaluations, and continuous development for kitchen staff, working with HR. 
• Lead and oversee the kitchen management team, including Sous chefs and culinary supervisors. 
• Plan and create seasonal menus, ensuring diversity in culinary programs and recipes 
• Collaborate with F&B department to coordinate special events and promotions. 
• Participate in budgeting and control expenditures to ensure cost-effective operations 
• Ensure consistent food quality, presentation, and taste across all dining areas. 

Qualifications: 

• Culinary Arts Degree or equivalent experience, with flexibility to work varied schedules 
• Strong experience as an Executive Chef in a high-class, innovative kitchen or hotel/resort environment. 
• Exceptional leadership and team management skills, with the ability to inspire and mentor. 
• Strong knowledge of international cuisines, food trends, and culinary best practices. 
• Expertise in budgeting, forecasting, and cost control. 
• Thorough understanding of health, safety, and sanitation standards in kitchen operations. 
• Creativity and a passion for culinary innovation. 
• Excellent communication, organizational, and problem-solving skills. 
• International experience is a MUST!