Brand Manager

OBJECTIVE

Under the direction of the Operations Manager the job holder is responsible for overseeing and managing the Sales and Profit performance of the brand and to deliver it as per set budget. He/ She is accountable for the communication and maintenance of global brand values, keeping track of business performance, opportunities and threats, acting as the direct contact for all commercial and marketing activities with supplier. He/ she manages first line supervisors to meet short and medium terms objectives

 Takes decision to ensure timely and efficient implementation of marketing promotions and sales in consultation with the Brand principle and General Manager – Group Marketing. Makes decisions on upgrades and changes required for the assigned branded outlets like refurbishment etc. Takes decision on the quality standard maintained in the outlets in consultation with the Brand principle and the General Manager – Hospitality division Complex situations are communicated to the next level of management in a timely fashion and issues are dealt with effectively.

KEY RESPONSIBILITIES

• Ensures menu revisions are in line with the band standards.
• Ensures the implementation of a robust service recovery procedure.
• Ensures proper execution of brand service standards and food quality standards.
• Executes and ensures company policy compliance within the restaurant.
• Responsible for ensuring adequate inventory level.
• Maintains the brand image by enhancing and abiding by the guidelines provided by the brand principles
•  Ensures the hygiene standards are maintained in the outlets and health clearance certificates of team members are renewed on time.
• Lead the team of Restaurant managers and ensure smooth day to day operation.
• Ensure timely communication meetings are held to Run regular store audits
• Provides inputs into long term strategic direction while is responsible for devising and delivering the midterm strategic plans of the business
• Provides inputs and facilitates the achievement of the short and medium term strategic planning process for the division by understanding the changes in the industry dynamics.
•  Develop new business streams
• Responsible for planning, organizing, directing and leading team to meet HACCP, ISO, Food safety and internal standards and procedures
• Responsible for workforce planning, annual leave, liaises with Divisional Coordinator to expedite RP renewals, flight tickets, accommodation issues, COS, etc.
•  Ensures succession planning for his reporting lines in cooperation with HR
• Ensures adequate onboarding process and introduction of new employees in cooperation with HR
• Conducts annual performance evaluation, mid-year reviews and annual appraisals and objective setting
• Provides coaching, counseling and taking disciplinary actions in alignment with internal performance management process and HR support
• Defines training needs and divisional plans in cooperation with the L&D HO function
• Ensures that timely trainings are provided to up-skill and motivate team members to perform better
• Recommends on hiring, termination and promotion as required.
• Control the head counts for all point of sales.
• Reviews VVIP customers reservations ensuring brand service standards and customer satisfaction levels have been met
• Leads in the new restaurant opening of assigned brands with all concerned departments (Internal and External).
• · Assists in the selection and evaluation process of the suppliers for new raw materials.
• · Ensures sales blitz and other marketing activities are done on regular intervals to improve brand visibility and increase sales.
• Negotiates prices with suppliers to retain maximum gross margins and remain competitive in the market
• Effectively identifies innovative methods to ensure that dormancy is kept to a minimum.
• Exceeds and meets the yearly budgets and goals set by the management.
•  Continuously compares budgeted sales figures with actual figures and discusses the results with the Restaurant Manager and if necessary with his entire team.
• Controls and countersigns all mistakes occurring within the ordering-system.
• Oversees the logistics function to ensure optimum consumption, storing, delivery of stock and reduced wastage.
• Coordinates with the marketing department the yearly marketing plan for brands under his/her control.
• To communicate with all relevant departments to ensure that the Restaurant is performing at its best and exceeds in the brand service standards.
• Monitors the competitive landscape within the regional and domestic level.
•  Develops pricing strategies, balancing brand objectives and the clients’ needs.
• Analyzes and implements pricing policies and price modification according to the brand price list.
•  Presents on monthly bases sales/ stock analysis to the management team.
• Uses sales forecasting to ensure the profitability of products.
• Analyses variations between periodic sales projections and actual sales.
• Monitors the competition through market surveys, pricing analysis and product comparison

•  Diploma/Certificate or Bachelor in Hospitality/ Tourism industry essential 
• Equivalent vocational qualification obtained working for a 4/5 star hotel or restaurant
• Minimum of 7-10 years of experience in premium restaurant brands, of which 2-3 years in a leadership role, managing a team of more than 15 employees
•  Fluent in English and Arabic both written and verbal, French desirable
• Well-presented and able to communicate effectively at all levels in the organization
• Advance knowledge of MS Office
• Must have excellent interpersonal skills and confidence 
• Sound business acumen and financial understanding 
• Understanding of MICROS 
• Knowledge of HACCP, ISO standards, intermediate Health & Safety certificate