Brand Manager

Responsibilities • Lead Restaurant Managers and ensure smooth day-to-day operations across all assigned units. • Execute and ensure compliance with company policies and operational SOPs within all restaurants. • Run regular store audits to ensure operational excellence and compliance. • Ensure hygiene standards are maintained and health clearance certificates for team members are renewed on time. • Lead teams to meet HACCP, ISO, food safety, and internal standards and procedures. • Ensure adequate inventory levels and effective stock control across outlets. • Provide inputs into short-, medium-, and long-term strategic planning by monitoring industry trends and business dynamics. • Develop new business streams and support expansion initiatives. • Lead new restaurant openings for assigned brands in coordination with internal and external stakeholders. • Assist in supplier selection and evaluation for new raw materials. • Negotiate pricing with suppliers to optimize gross margins while maintaining quality standards. • Ensure sales blitz initiatives and marketing activities are executed periodically to enhance brand visibility and drive sales. • Act as the key liaison between corporate management and unit-level teams. • Control headcount across all points of sale in line with approved manpower budgets. • Oversee workforce planning, annual leave planning, and coordinate with relevant teams for RP renewals, accommodation, flights, and related employee logistics. • Ensure effective onboarding and induction of new employees in coordination with HR. • Ensure succession planning for direct reports in cooperation with HR. • Conduct performance evaluations, mid-year reviews, annual appraisals, and objective setting. • Provide coaching, counseling, and disciplinary actions in alignment with internal performance management processes. • Define training needs and divisional training plans in coordination with L&D, ensuring timely upskilling of teams. • Recommend hiring, promotion, and termination decisions as required. • Ensure proper execution of brand service standards and food quality standards across all outlets. • Ensure menu revisions are aligned with approved brand standards and guidelines. • Maintain and enhance brand image by strictly adhering to brand principles. • Ensure implementation of a robust service recovery procedure across all units. • Review VVIP customer reservations and experiences, ensuring brand service standards and guest satisfaction are met. Qualifications • A minimum of 5 years of experience with premium restaurant brands, preferably in a leadership or management role. • Demonstrated experience in leading and managing teams of more than 25 employees. • Proven expertise in overseeing multiple brands or hospitality concepts, with a strong understanding of operational standards and brand management.