Hayden Brass

A highly autonomous role managing a portfolio of 8 company restaurants with an annual turnover of over 20 million per annum.

Responsible for 23 direct reports and a total of 300+ staff spanning across all locations, this role saw me cultivate a culture of open communication, collaboration and accountability in order to achieve company objectives.

• Full ownership and accountability of strategic direction for the portfolio
• Accountable for a budget of 20 million per annum
• Increased topline sales by 14% whilst increasing EBITDA by 292% in H1 FY24
• 1.4% COGS saving achieved H1 FY24
• 4.6% labour saving achieved H1 FY24
• Development and promotion of 3 restaurant managers
• Development and promotion of 4 assistant restaurant managers
• Coached and developed a restaurant manager to achieving the annual restaurant and profitability award for FY24

Full autonomy and effective oversight of the Victoria region of the Zambrero brand. A role heavily focused on mentorship and development of existing and incoming franchise partners in order to increase brand equity and awareness in the state.

Key Accountabilities include;

• Delivery of maximum revenue outcomes
• Delivery of maximum profitability outcomes
• Protection and enforcement of Zambrero standards
• Management of build and development pipeline
• Training and onboarding of incoming franchise partners
• Overall operating performance of Zambrero, Victoria

Promoted to National Operations Manager from Business coach, this role saw me step into Senior Corporate Leadership for the first time and helped build the foundations for my career.

A total portfolio of 110 million per annum with 72 restaurants, of which 19 were company locations and 53 franchise locations.

• Managed, supported and grew business relationships with existing accounts and developed strategies to increase sales and revenue.
• Accountability and full control of company restaurant network P&L. Identified opportunities to increase revenue and control variable costs (25m P.A budget)
• Subject matter expert and facilitator of company financial workshops, serving both inducting franchisees and existing network employee's
• Relationship management with key suppliers and delivery aggregators. Negotiated a 4% commission reduction with key delivery partner
• Introduced new break even modelling to operations team to assess business viability.
• Mentorship and development of business coaches focused on accountability, ownership and stakeholder management
• Project management and roll out of 2 key operational equipment improvements.
• Introduced and created new operational review visitation structure to enhance quality and consistency within franchise network
• Operated within budgetary constraints, participated in development of annual budget forecasts, and reconciled operating budget.

A business coaching role with a heavy focus on compliance and EBITDA growth for both company locations and franchise locations within the Schnitz Victoria Network. Success achieved in this role saw me promoted to National Operations Manager within 1 year of my tenure.

• Support and mentorship for 12 Franchise partners.
• Full accountability and management of company restaurant P&L.
• Participation in weekly operations meetings to enhance operating rhythm.
• Creation and implementation of local marketing efforts designed to enhance restaurant profitability.
• Maintained a 6% EBITDA improvement to company restaurant P&L. Reducing COGs and Labour by 3% each, I was able to use this saving to invest in marketing efforts to further grow revenue.
• "Never before" - Record sales achieved for company restaurant ($80,000+)
• Supported franchise partners to navigate the COVID-19 pandemic to ensure business longevity
• Franchisee KPI and goal setting designed to increase revenue and decrease costs

As a business consultant for the Subway, Hayden worked out of the corporate office with an on the road based role to assist and develop Subway Franchises around the N.W Victoria territory.

The key accountabilities and achievements of this role were as follows;

• Mentorship and management of 10-17 franchised restaurants inspiring quality control, compliance, revenue and EBITDA growth, brand exposure and support.
• Exposure and development meetings with country and international executives.
• National conference calls
• National communication via email
• Interstate operations meetings
• Franchise meetings and development sessions
• Business and training workshops
• KPI and goal setting
• P&L review/improvements
• Creation and implementation of local marketing efforts on an individual franchise level.
• Group franchise meetings

As a task-orientated and autonomous role, Hayden fulfilled this role by travelling around Victoria to various Subway restaurants, reporting to both the Director of Operations and Company Directors on a monthly basis.

In 2011 I ventured into a joint partnership of a Subway Franchise located in Bacchus Marsh with my father. Covering all aspects and operations of running a successful franchise business, this portion of my life helped me gain the experience and work ethic necessary to set the foundations for a professional career within hospitality.

Key accountabilities include:

• Daily operations of a successful fast-food business
• Interviewing and hiring staff
• Leadership of 15 employees
• Book-keeping
• P&L management
• Customer service
• Creation and implementation of marketing efforts at a store level
• Roster creation
• Staff and management meetings
• YOY comparable sales growth for 7 consecutive years

Due to the ongoing YOY success of the franchise, the support office approached me to mentor and develop existing franchise partners within the franchise network. This was achieved by working in the support office, whilst successfully managing the franchise on the side.

Whilst still in High school and completing my education I obtained my first job as a kitchen-hand within the McDonald's corporation. Working in a high stress and high pressure environment such as McDonald's really helped lay the foundations for time management, lateral thinking and people management/collaboration.

Key accountabilities include:

• Kitchen duties
• Training of new employee's
• Front counter work when required
• Shift leader/Management training
• Order taking
• Cash handling
• Oversight of delivery and stock management
• Use os POS systems