Responsibilities:
 Concepting (Operationalizing Ideas):
- Develop and implement innovative fast casual concepts that align with CJ Foodville’s brand
values and market demands.
- Collaborate with cross-functional teams to transform creative ideas into operational plans.
- Lead the development and localization of new restaurant concepts, including menu design,
service models, and customer experience strategies.
 Systemizing (Establishing Structure and Sustainable & Scalable SOPs):
- Develop and implement Standard Operating Procedures (SOPs) to ensure consistency,
quality, and efficiency across all locations.
- Create scalable systems and processes that support sustainable growth and operational
excellence.
- Ensure delivery of target metrics by monitoring performance, analyzing data, and making
data-driven decisions to optimize operations.
 Leading:
- Provide strategic leadership and direction to stores and internal teams to achieve business
objectives.
- Foster a culture of excellence, collaboration, and continuous improvement within the
organization.
- Mentor and develop a high-performing team, identifying and nurturing talent for future
leadership roles.
 Strategic Business Planning:
- Develop and implement comprehensive business strategies to expand CJ Foodville’s
presence in new markets.
- Conduct market research to identify emerging trends and potential business opportunities
in the food and beverage sector.
- Work closely with senior leadership to set and achieve long-term business and expansion
goals.
 Marketing and Brand Enhancement:
- Collaborate with the marketing team to develop strategies that enhance CJ Foodville’s
brand image and with potential business partners.
- Oversee the execution of marketing campaigns and the creation of promotional materials
tailored to diverse market segments.
 Oversee Sales:
- Conduct sales meetings, generate leads, and bring prospects to discovery day.
- Follow up with appointments and close deals.
- Attend trade shows and network throughout the North America.
 Leadership and Team Development:
- Lead a team dedicated to expand concept and operations, providing mentorship and
fostering a culture of innovation and excellence.
- Promote cross-departmental collaboration to align business development efforts with
overall company objectives.
Qualifications:
 Bachelor’s or Master’s degree in Business Administration, Marketing, Hospitality Management,
or a related field.
 Minimum 7 years of experience in multi-unit restaurant leadership, with a focus on operations,
marketing, and/or brand development.
 Extensive experience in business and/or franchise development, with a strong focus on scalable
systems and SOPs.
 Excellent negotiation, communication, and interpersonal skills.
 Profound knowledge of market analysis, financial modeling, and business planning.
 Collaborative approach with the ability to engage with various internal and external
stakeholders.
 F&B industry experience preferred.