Latest Jobs at Sweet Sensation

Job Purpose:

• The Head of Marketing is responsible for developing and executing comprehensive marketing strategies that drive brand awareness, customer acquisition, and revenue growth for the QSR chain. This role oversees all marketing functions—including brand management, digital marketing, advertising, promotions, and customer engagement—ensuring alignment with the company’s vision and commercial objectives.

Key Responsibilities:

Marketing Strategy & Leadership

• Develop and implement the overall marketing strategy to support company growth, new product launches, store openings, and seasonal promotions.
• Lead and manage the marketing team, including digital, brand, content, PR, and creative sub-functions.
• Collaborate with executive leadership to align marketing efforts with business goals and customer experience strategies.

Brand Management

• Oversee brand positioning, voice, and visual identity across all channels and materials.
• Ensure consistency of messaging across outlets, advertising platforms, packaging, and digital assets.
• Develop brand campaigns that resonate with the target market and reinforce brand loyalty.

Digital Marketing & Innovation

• Drive digital marketing efforts, including social media, SEO/SEM, email marketing, influencer partnerships, and paid media.
• Monitor and optimize online ordering platforms, mobile app engagement, and digital loyalty programs.
• Leverage analytics and customer data to improve digital engagement and personalize marketing efforts.

Local Store & Franchise Marketing

• Develop marketing toolkits and local activation strategies for individual outlets and franchise partners.
• Coordinate with regional teams to support grand openings, regional promotions, and community events.
• Campaign Execution & Performance
• Plan, launch, and evaluate promotional campaigns, product launches, and seasonal offers.
• Track marketing KPIs, campaign ROI, and customer feedback to refine future initiatives.
• Manage the marketing budget and ensure effective allocation of resources.

Partnerships & Public Relations

• Manage relationships with media agencies, creative vendors, delivery partners, and PR firms.
• Lead public relations efforts, crisis communication, and brand reputation management.

Qualifications:

• Bachelor’s degree in Marketing, Business, Communications, or a related field (MBA is a plus).
• 8–10 years of progressive marketing experience, with at least 3–5 years in a leadership role; QSR, food & beverage, hospitality, or retail industry experience preferred.
• Proven success in driving brand growth, customer engagement, and campaign execution.

Skills and Competencies:

• Strong strategic thinking and leadership skills.
• Expertise in digital marketing, customer segmentation, and brand management.
• Excellent communication, storytelling, and presentation abilities.
• Deep understanding of consumer behavior and market trends in the food industry.
• Proficiency in marketing software, CRM tools, social media platforms, and analytics tools (e.g., Google Analytics, Meta Business Suite, HubSpot).

Working Conditions:

• Office-based with travel to outlets/store locations, vendor meetings, or events.
• May require flexibility in working hours during major campaigns, outlets/store launches, or emergencies.

Compensation and Benefits:

• Competitive salary commensurate with experience.
• HMO/Medical Provision
• Duty Lunch
• Paid annual leave days and allowance
• Telephone recharge cards & Transport/Fuel allowance
• Opportunity to be a part of a growing QSR chain with a focus on innovation, profitability and safety.

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Job Purpose:

• The Head of Food Production is responsible for overseeing the end-to-end food production process across the QSR chain, ensuring consistent quality, food safety, efficiency, and innovation. This role manages central kitchen, supplier relationships, standard recipe implementation, and cost control measures to support operational excellence and customer satisfaction

Key Responsibilities:

Production Management

• Lead and manage food production operations across central kitchen and production units.
• Ensure timely and efficient preparation and delivery of food items to all restaurant outlets.
• Implement and monitor standard operating procedures (SOPs) for food production to maintain consistency and quality.

Quality Control & Food Safety

• Enforce strict adherence to food safety standards (e.g., HACCP, ISO, or local regulations).
• Regularly audit production processes for hygiene, sanitation, and compliance.
• Work closely with QA/QC teams to resolve quality issues and conduct root cause analyses.

Menu Standardization & Innovation

• Collaborate with R&D and marketing teams to develop and roll out new menu items.
• Standardize recipes and portion sizes to ensure uniformity across all outlets.
• Optimize cooking processes and ingredient sourcing (in conjunction with Procurement team) for efficiency and scalability.

Supplier & Inventory Management

• Manage relationships (in conjunction with the procurement team) with raw material and ingredient suppliers to ensure timely delivery and cost-effectiveness.
• Work with procurement to evaluate vendors and negotiate contracts.
• Monitor inventory levels, wastage, and reordering schedules to minimize losses.

Cost Management & Efficiency

• Monitor food production costs and implement measures to improve margins.
• Identify opportunities for process automation, lean production, and waste reduction.
• Ensure optimal resource utilization (labor, equipment, ingredients) to meet demand without overproduction.

Team Leadership

• Recruit (in conjunction with the HR team), train, and manage production staff across locations.
• Foster a culture of discipline, continuous improvement, and accountability within the team.
• Set performance targets and evaluate team effectiveness regularly.

Qualifications:

• Bachelor’s degree in Food Technology, Culinary Arts, Food Science, Industrial Engineering, or a related field.
• Minimum of 8–10 years of experience in food production, preferably in QSR, catering, or large-scale food manufacturing.
• Proven leadership in managing central kitchens or large production teams.

Skills and Competencies:

• Strong knowledge of food production systems, safety standards, and quality assurance.
• Excellent organizational, planning, and time management skills.
• Experience with food cost control, supply chain management, and production forecasting.
• Proficient in food production software, ERP systems, and Microsoft Office tools.
• Strong interpersonal and leadership skills with the ability to work under pressure.

Working Conditions:

• Based at the head office/central kitchen or production facility with regular visits to restaurant outlets.
• Must be available for operational needs, including weekends or early mornings when required.
• Travel may be required between production centers and vendor sites.

Compensation and Benefits:

• Competitive salary commensurate with experience.
• HMO/Medical Provision
• Duty Lunch
• Paid annual leave days and allowance
• Telephone recharge cards & Transport/Fuel allowance
• Opportunity to be a part of a growing QSR chain with a focus on innovation, profitability and safety.