Brand Manager / Operations Manager

Job Description

Responsible for FOH operations of all restaurants within the brand.

Additionally, responsible for the smooth running of the FOH and manage areas of profit, stock, wastage control, hygiene practices and training within the FOH staff. Within the role is implicit the maturity of being able to influence restaurant sales by reviewing menu and merchandising prices.

• Develop Concept/ Brand attributes and positioning strategy in line with the Concept objectives.
• Develop and authorize new dishes and catering menus.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Facilitate interactive training for all new menu rollouts.
• Main responsibilities to create an understanding of what the food culture and food philosophy is.
• Consistently tests new dishes and ingredients with the aim of evolving the menu.

• Ensure that the entire brand building strategies/exercise is implemented in all the stores and in all the territories
• Identifies food trends / opportunities for promotions and creates special menus catering to the same.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Share observations that help in devising marketing strategies that widen brand awareness and generate new or repeat customers.

• Ensures accurate costing for all menu items
• Analyze all food cost of goods, product service & amp; innovative concepts, kitchen brigade efficiencies, team performance.
• Accountable for the overall food operation whilst mentoring head chefs to become strong leaders within the company.
• Food procurement develop, maximise and maintain the benefits that flow to the group via the development of a preferred supplier strategy
• Review the budgets and make recommendations to the management as deemed necessary
• Report on the utilization of the Budgets periodically (as agreed)
• Controlling stock levels, produce ordering, kitchen budgets and calculation of margins.

• Inspire and work with Head, Sous and Junior Sous Chefs to ensure that food quality is world class and lead by example.
• Manage the performance of the team set annual performance goals, monitor performance and provide constructive feedback to improve performance.
• Identify their training and development needs and ensure the fulfilment of the same.
• Develop and mentor subordinates to move to the next higher level of job through career planning and develop a development chart
• Ensure compliance to Company policies and values. Coordinate with the HR for appraisals of team members and identify training areas and growth opportunities.

• To progressively improve the business and meet the budgeted targets for the FY
• Internal BOAE Audit & HH&S Audit
• To maintain online ratings both in Dine-in as well as HD platforms for new customer acquisition and retention
• Develop and execute timeline-based plan to address bottom performing outlets.
• Ensure all costs are in line with the targets, to achieve net profit targets.

Education

Degree / Diploma in Hotel Management

Language

English Mandatory

• 7-10 years of experience in similar field,
• Experience of managing multiple locations (Over 5)
• Managing restaurant managers brigade

• Food and Hygiene/ Health and Safety course; HACCP certified,
• Should be well versed with POS system.

• Kitchen operations, menu planning, menu development
• Food Cost management over multiple outlets and revenue centers
• Teamwork & collaboration
• Communication &Networking skills
• Planning and Organizing skills