Total 2 brand manager job vacancies in D13 Macpherson, Braddell

PEOPLE

- Demonstrates and reinforces behaviors and basic people minimums necessary to gain commitment from Staff, Supervisors and Managers to delivering Excellent QSC standards

- Interviews, conducts OJEs and trains restaurant manager based on district needs and goals

- Supports, coaches and consults to ensure that all assigned restaurants are adequately staffed to maximize sales potential, operational efficiency and turnover among all restaurant employees is reduced

- Knows, enforces, educates and consults with all restaurant employees on all appropriate HR policies, labor laws, security and safety procedures

- Supports, coaches, consult, develop and recognize the results of all levels of restaurant employees

QSC/SALES BUILDING

- Protects Company brand by consulting and coaching to ensure that the restaurants meet Takagi Ramen’s QSC, safety and sanitization standards

- Supports & coaches about critical restaurant systems that produce consistently high levels of QSC

- Represents Company interest in local community and properly executes market wide promotions

BUSINESS RESULTS

- Uses all informational resources available to identify opportunities and threats to build a business plan to optimize market potential

- Supports & coaches so that restaurants are appropriately staffed with competent Staff and Restaurant Managers, and to develop, administer and control the budget for the district

Requirements:

- Minimum 3 years of experience in F&B industry
- Strong supervisory and leadership skills
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety and restaurant guidelines
- Able to work night shifts ,weekend and public holiday
- Prefreably can start work immediately

Roles & ResponsibilitiesOversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
Review staff roster to ensure adequate manpower for each outlet
Analyse inventory levels to propose purchases for the outlet
Monitor and report sales, quality and service performance of the outlet
Develop strategies to achieve sales targets according to customers' profiles
Plan operational budgets for the outlet
Coordinate crisis response and recovery activities in accordance with business continuity policies
Interview and train new staff
Communicate with Chef on guests’ requirements, and always maintain a close and professional working relationship with the kitchen
Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
Develop and review new and existing work processes and procedures in accordance with process improvement reviews
Propose to management on the initiatives for continuous improvement within the outlet
Analyse workplace performance and processes to identify opportunities for innovation, improved work practices and utilisation of emerging technology
Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards
Formulate SOP and implement the system and policies for efficient operations
Perform audit on staff adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
Perform audit on staff adherence to legislative requirements pertaining to handling and consumption of alcoholic beverages
Analyse current customers' profiles and preferences to provide targeted recommendations
Maintain a close and professional relationship with regular clientele
Deploy customer service standards within the outlet to drive organisation's customer experience goal
Recommend initiatives to minimise customer service performance gaps
Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
Implement customer loyalty strategies
Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs) & Workplace Safety and Health (WSH) policies and procedures