ARLAN MEJIA

• Support a coaching and development culture for all employees, which embraces a passion for food.
• Demonstrate outstanding leadership while serving as a role model.
• Assist in managing employees, including selection, orientation, training and development, performance management, succession planning and compensation.
• Communicate operational requirements and changes to department employees.
• Create a shopping experience that engages customers in a way that enhances loyalty, sales, and profit.
• Provide superior customer service to meet customer needs.
• Demonstrate growth in product knowledge, including awareness of product changes, promotions, and seasonal trends.
• Order, receive, organize, rotate, merchandise and present products and stock in accordance with company standards.
• Monitor the implementation of all corporate policies, initiatives, and Standard Operating Procedures, including timely and accurate submission of all relevant documentation as required.
• Ensure OH&S, food safety, and other regulatory requirements and procedures are implemented and maintained.
• Assist the Department Manager in achieving financial targets and maximizing sales and margins, including forecasting, variance analysis and correction, and labour cost control.
• Support with managing the department budget.
• Thorough understanding of all relevant company programs; attend training as required.
• Supports an environment of employee engagement.
• Provide feedback for continuous improvement.
• Maintain a clean and safe working environment as per Company requirements.

• Define and achieve Restaurant Sales Targets and Sales Growth targets.
• Led the management team in effectively implementing Restaurant Sales Building activities.
• Regularly review Sales Performance as part of business review process.
• Prepare Restaurants’ P&L (Profit and Loss) budget and achieve the P&L targets.
• Ensure achievement of QSC (Quality, Service and Cleanliness) Targets.
• Lead the management team in creating an atmosphere that lives the Burger King values.
• Ensure achievement of targeted competency levels.
• Ensure restaurant compliance with labor requirements such as government remittances and business permits.
• Ensure restaurant adherence to Burger King's King'sing systems, policies, procedures, and standards, i.e., Security, Safety, Office and other reportorial and administrative requirements.
• Resolved customer complaints in a professional manner.
• Prepared and led food service training programs to teach staff various tasks.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.

• Setting Sales Targets- Developing strategies to achieve them and ensuring the effective implementation of sales plans.
• Monitoring of Market Trends – analyzing competitor activities and providing feedback to improve product offerings.
• Inventory Supervision- ensures having the right stock at the right outlets, analyzing new styles in assigned stores adjudged to be salable by sales personnel; also, compression or consolidation of styles reduces the inventory levels of non-moving styles in outlets.
• Personnel - Selection Recruitment in charge of Orientation and Training of Personnel
• Visual Merchandising - auditing the visual Merchandise in every store.
• Reports and Analysis - analyzing different kinds of marketing strategies to achieve monthly quotas.
• Set individual sales targets with the sales team to align with company objectives.
• Analyzed sales statistics to formulate policy and drive KPI benchmarks.
• Analyzed customer feedback to improve overall customer experience.
• Cultivated strong professional relationships with suppliers and key clients to drive long-term business development.
• Led, trained, and mentored a team of sales professionals, enhancing their skills and performance.