Job Description

: Restaurant Brand Manager

Position Summary:
The Restaurant Brand Manager oversees the operations, performance, and strategic direction of multiple restaurant brands within the organization. This role ensures that each brand operates efficiently, aligns with the company's vision, and delivers exceptional customer experience. The Brand Manager plays a pivotal role in driving profitability, maintaining brand standards, and ensuring the seamless execution of operations across multiple locations.

Key Responsibilities:

Operational Excellence:

Lead and oversee the daily operations of multiple restaurant brands, ensuring compliance with company standards and operational guidelines.

Monitor the performance of individual outlets, ensuring efficient resource utilization and cost control.

Develop and implement SOPs (Standard Operating Procedures) to streamline operations and maintain consistency.

Strategic Planning and Growth:

Develop and execute operational strategies to achieve business objectives, including revenue growth and market expansion.

Identify opportunities to enhance service delivery, menu offerings, and customer satisfaction for each brand.

Evaluate new market opportunities and oversee the opening of new locations.

Team Leadership and Development:

Provide leadership and direction to Area Managers, Restaurant Managers, and other operational staff across brands.

Conduct regular training programs to ensure team members are aligned with brand values and operational excellence.

Foster a positive, inclusive workplace culture that motivates employees and encourages retention.

Brand Consistency and Quality Assurance:

Ensure all outlets consistently reflect the core values and identity of their respective brands.

Conduct regular site visits to audit quality, service, and cleanliness standards.

Address customer feedback and operational challenges to maintain high-quality standards.

Financial Management:

Develop and manage budgets for each brand, ensuring alignment with company goals.

Monitor financial performance metrics, including sales, labor costs, food costs, and profitability.

Implement strategies to optimize costs while maintaining quality and customer satisfaction.

Collaboration and Coordination:

Work closely with marketing, supply chain, and culinary teams to align operational activities with promotional campaigns and menu innovations.

Coordinate with the HR team to ensure proper staffing and talent acquisition across brands.

Liaise with external vendors and partners to maintain efficient supply chain operations.

Performance Monitoring and Reporting:

Analyze operational data to identify trends, challenges, and opportunities for improvement.

Prepare regular performance reports for senior management, including actionable insights and recommendations.

Set KPIs and benchmarks to measure the success of operational initiatives.

Qualifications and Skills:

Education: Bachelor's degree in Business Administration, Hospitality Management, or a related field. An MBA is an advantage.

Experience: 7+ years in restaurant operations management, with experience overseeing multiple brands or locations.

Comprehensive knowledge of restaurant operations, including front-of-house and back-of-house management.

Strong leadership and people management skills, with experience in team building and training.

Proven ability to manage budgets, analyze financial reports, and drive profitability.

Excellent problem-solving and decision-making skills.

Proficiency in operational software and reporting tools.

Key Competencies:

Strategic thinking with a focus on operational efficiency.

Strong communication and interpersonal skills for cross-functional collaboration.

Ability to multitask and prioritize in a fast-paced environment.

Customer-focused mindset to enhance guest satisfaction.

Resilience and adaptability to manage complex challenges.

Job Type: Full-time

Application Question(s):

• Have you ever experienced handling two or more restaurant brands in the same company?