EXPERT IN CHAIN RESTAURANT OPERATIONS FOR A GROUP OF GUATEMALAN ESTABLISHMENTS

You will use your experience to consult in one or more of the following areas:

• Process and Cost Assessment: Conduct a comprehensive review of the current services, products, operational costs, and processes to identify inefficiencies, bottlenecks, and areas for cost savings—all while maintaining or enhancing quality standards.
• Standard Operating Procedures (SOPs) Development: Create consistent processes across all restaurants for key functions to ensure uniform quality and efficiency. Advise on process improvements to streamline back-of-house and front-of-house operations. This includes enhancing kitchen workflows, optimizing staff roles, and ensuring smooth service to deliver a seamless dining experience.
• Implement Cost Control Mechanisms: Standardize recipes, inventory management, and supplier contracts to achieve consistent cost structures and improve profitability across the chain.
• Menu and Ingredient Optimization: Share industry best practices and standards in menu engineering and ingredient utilization.
• Continuous Monitoring and Adjustment: Introduce metrics and tools to continuously monitor and analyze operations, enabling data-driven decisions for ongoing efficiency and profitability.
• Training and Onboarding Programs: Establish training and onboarding processes for employees to ensure service standards and operations consistency across all locations.
• Customer Experience Enhancement: Develop strategies that align operational efficiencies with an outstanding customer experience. From optimizing service speed to ensuring consistency in food quality and presentation, your guidance will ensure each guest enjoys a high-quality dining experience that reflects the restaurant group’s brand values.

Volunteer Skills Needed:

• Strong background in the restaurant sector, including hands-on experience in managing restaurant operations and understanding industry challenges.
• Proven ability to streamline restaurant operations, reduce costs, and enhance efficiency while maintaining or improving product quality.
• Expertise in menu design and ingredient utilization for menu optimization and improved profitability.
• Experience in developing and implementing Standard Operating Procedures (SOPs) to ensure smooth kitchen operations and dining experience.
• Proficiency in introducing and utilizing metrics and tools for continuous monitoring and data-driven decision-making.
• Experience consulting for small businesses, including the ability to identify core challenges, refine a scope of project, and lead discussions to progress along defined scope.
• Excellent communication skills to work collaboratively and provide clear and actionable recommendations.

Anticipated Start: November – December 2024

Volunteer Commitment: Approximately 40 hours over 2 to 3 months

Type of Volunteer: Remote or Travel Skillanthropist