Operations Manager

Job Description
JOB DESCRIPTION
Post: Operations Manager
Location:
London office based with occasional travel (UK and Europe) required
Salary:
Competitive, fixed term 8-month full-time contract
Closing Date:
20th May 2024
About SALT:
SALT is the marketing consultancy unlocking the world of food & drink through strategy, activations & talent. It leads the field in quality, innovation, and brand dedication. We are a full-service marketing consultancy that can manage every aspect of a brand’s needs, from ideation to implementation, delivering measurable results on their objective.
About the project:
SALT have been appointed to support on a secondary phase of an immersive food and drink project for a luxury retailer. The overall project scope spans from concept and creative development through to proof of concept, operational strategy and delivery of London and Paris sites (possibility for global expansion). SALT’s objective is to create an offering that communicates the client’s brand story across a food and drink landscape that can be rolled out globally.
About the role:
Demonstrating a wealth of experience in contract catering and hospitality, the successful candidate will work with an experienced and diverse team in planning and executing the secondary phase of the project. This role is both head office based and on the ground with contractors, suppliers, and 3rd parties to deliver the concept as and when required. A key operational lens across all stakeholders into the systems and operations used for launch and ongoing.
Job Specification:
· Working with the Project Manager and SALT’s Strategy Director, ensure the right people are involved at each milestone of the project.
· Contribute towards setting and implementing the food and drink strategy for the launch site and global market variations.
· Work with culinary leaders to develop an innovative food and drink offering from product, packaging and serveware to service rituals.
· Manage product development with a keen focus on scalability, consistency and market variation adaptability.
· Drive progress, monitor, and provide regular updates and reports of the project status to both SALT and the end client.
· Attend any necessary meetings and contribute towards client presentations and status updates.
· Maintain SALT’s internal software for project tracking.
· Manage budgets and provide regular cash flow reports to SALT’s Managing Director.
Support with bringing best-in-class suppliers to the project as needed.
· Oversee and manage the tendering and onboarding process of all third-party suppliers required to deliver the project, in line with the client’s procurement policies.
· Manage all third-party suppliers involved in project planning and delivery, ensuring all deadlines are met.
· Act as a central role in the creation and production of any operating guides and SOPs with local market variations as needed.
· Contribute towards the development of the final launch strategy for two European sites.
· Develop a robust training strategy and onboarding program as part of the go to market plan.
Personal Specification:
A minimum of 5+ years operations experience in a hospitality setting.
Experience working on projects across international markets.
Experience in food and beverage mobilisation into new sites and markets.
Driven by exceptional customer service with a keen focus on attention to detail.
Excellent organisational and project management skills, with the ability to juggle a wide range of competing demands and deliver to deadlines.
Ability to work flexibly and successfully across teams and hierarchies and build relationships at all levels, including excellent interpersonal skills and evidence of ability to influence decision-making.
Confident public speaker, comfortable communicating with key decisions and high-profile clients.
The ability to think strategically, adopt new working practises, create solutions, and improve systems and processes.
Strong financial management knowledge, including reconciliation, maximisation of profit and audit requirements, with the ability to control and report on costs and budgets.
An ownership mentality: not just executing what's asked of you, going above and beyond to achieve the goals.
Level 3 in Food Hygiene and Safety.
Have advanced knowledge of culinary terms and cooking methods.
Preferably French speaking.
Benefits:
4 day working week.
18 days holiday plus bank holidays (over 8 month contract).
Superb career projects as part of a fast-growing company.
Eating some of the best food on the planet.
Team meals and a social environment.
First interviews will be via Zoom.
To apply send your CV with a cover letter to #####.