Brand Manager

v Hands-on operational controls of all Virtual Brands and ensure smooth operation of entire Virtual Kitchen, so as to achieve customer satisfaction and a good reputation in the local market. Take necessary corrective action to improve the operational performance.

v Accomplish human resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

v Labour cost control, staffing requirements plan, staff recruitment, staff allocation and staff control. Staff training and briefing to perform their duties in conformity with health and safety requirements and to get best performance and productivity. Take necessary disciplinary action as and when required to manage the staff efficiently so as to achieve the budgeted labour cost.

v Food cost control, menu planning and implementation in coordination with the Executive Chef/ Head Chef to minimize the food cost and maximize the operating contribution of the restaurant.

v Achieve and maintain high standards of operational performance while maintaining the budgeted cost factors.

v Arrange the supply and logístical support for restaurant operations in coordination with other departments, designated suppliers and vendors.

v Maintain a safe, secure, and a healthy environment by establishing, following, and enforcing HSE standards and procedures by complying with the health and legal regulations.

v Conduct and implement health and safety audit and performance appraisal of the restaurant and each staff and report to the Head of Restaurants Operations.

v Quality control and improve standards of the Food and Service and maintain consistency of food taste served in the restaurant. To take immediate corrective action as required for improving the standard and quality of the Food and service.

v Meet the restaurant and banqueting financial objectives by estimating requirements, prepare strategic and annual forecast and budgets analyse variances, initiate corrective actions; establish and monitor financial controls; develop and implement strategies to increase average meal checks; increasing sales; improving profits.

v Establish the restaurant and banqueting business plan by surveying the demand; conferring with people in the community; identify and evaluate competitors; prepare financial, marketing and sales projections and estimates.

v Achieve the budgeted Sales Revenues and profitability by developing banquet functions, party catering and implementing sales promotions and marketing programs.

v Planning, coordinating and mobilizing new virtual brand projects. Assist the Head of Restaurant Operations in identifying the new sites for restaurants / concepts for new restaurant projects.

v Prepare and submit weekly / monthly progress reports on Restaurant Operation.

v Coordinate with the HR Department to ensure all staff under restaurant operations meets the Qatar municipality health (food handlers) regulations and health requirements.

v Vendor
- supplier development and negotiation, so as to reduce cost and improve food supply arrangements and obtain better credit facilities while improving the supply chain management.

v Carry out monthly inventory and stock control, review and evaluate usage reports. Analyze variances and take corrective actions.

v Coordinate with other Head Office personnel, Departmental Heads and concerned personnel for smooth and effective functioning of the Restaurant.

v Preparing policies and standard operating procedures. Implementing production, productivity, quality, and patron-service standards, determining and implementing system improvements, taking necessary disciplinary action as and when required.

v Carry out all internal and external written communication independently with managers, supervisors, staff and contractors and with our customers and clients.

v Create a good team work by staff motivation and implementation of the performance based staff incentives, promotions/ increments and staff welfare program

v To ensure that requirements related to Food Safety (ISO 22000:2018), Quality Management (9001:2015) and HSE (ISO 14001:2015 & ISO 45001:2018) are implemented and maintained within the department.

v All documents/records related to Food Safety & HSE (where applicable) shall be kept up to date.

v Food safety/HSE Policy and objectives (as applicable to the department) to be followed and updated.

v To carry out any other duties that may be assigned by the Director of Restaurant Operations or Managing Directors in accordance with Company’s Policies & Procedures and any applicable state and Qatar Laws.

**Job Types**: Full-time, Permanent

**Salary**: QAR12,000.00 - QAR14,000.00 per month

Application Question(s):

- How soon can you join?