Concept Review and Presentation Preparation
(Walk in or Phone in Inquiries) Orient operators of the process of submission not limited to requirements and documents for submission;
(Correspondence a meeting) Orient operators of the process of submission not limited to requirements and documents for submission;
Accepts concept submission from various operators ensuring complete submission ;
Concept presentation to include menu with prices; branding - logo, uniform, packaging; look and feel of design both interior and exterior; square meterage requirement; If concept is an original concept, would operator be willing to have the concept exclusive to Katara, Qatar for at least 5 years, copy of signed franchise agreement, number of outlets in Doha and worldwide, current locations, copy of Commercial Registration (CR), copy of QID of owner listed in CR, company profile of owning company, if it is an individual owning the concept, the CV of the owner, Contact details of contact person. We provide a sample presentation to the Operators for their convenience.
Review presentation of concepts including submitted requirements; if incomplete, correspond with the operator on missing documents setting a deadline for submission; Follow up as necessary ;
Prepare summary page of the concept for management's review attaching presentation and relevant documents submitted;
Update master list encoding all information required;
Do the needful follow thru after management's review updating operators of status i.e. approval, rejection, more information needed, events etc.
Should concept be approved, proceed on doing the following. All steps stipulated below required correspondences with operators:
Conduct Site Visit with operator
Facilitate scheduling of Food Tasting with Operator and culinary team / operations.
Consolidate required documents in preparation with the issuance of the Head of terms / Contract.
Liaise with Business Affairs for the issuance of Head of Terms.
Secure signature of operator for HOT including required reservation cheques submissions.
Prepare and transmit relevant drawings and require operator for further submissions :
-Equipment list and power requirement
-Kitchen equipment layout
-Interior and exterior renders
-Full branding and uniform design
-Organizational chart and CVs of key employees
-Full menu including indicative prices and design
Conduct regular meetings with the operators to ensure submissions are in line with the direction of management;
Transmit thru official correspondences the approvals or rejections of the operators' submissions;
Follow up with operators as necessary
Should concept be rejected, prepare the rejection correspondence for transmittal to the operator;
Should concept require more information from management, correspond officially to operators. Follow thru on submission and relay submitted documents to management;
Should concept be for event; prepare the events correspondence for transmittal to operator. Ensure that concept has passed the food tasting stage.
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