Brand Manager (F&b - Pastry)

**Objective**: - Overseeing the efficient running and profitability of the Brand and managing the employees within the business. - Ensure to check memorable dining experience to all guests, building loyalty **Key Accountabilities**: - Know-How (for all levels) - The Brand manager is fully accountable for the day to day operations of his or her given Brand. - The Brand manager must manage a team of Head Chefs, assistant managers, supervisors and sous chefs to affect a smooth-running operation daily. - The BM will organize all elements pertaining to their brand and then communicate and delegate tasks to their management team to ensure the unit is meeting its targets as set by the company. - The BM will manage shifts as well as have an active involvement in the BOH operation, understanding that this is the “Heart” of the business. - The BM will hold weekly meetings, training sessions and briefings to better cascade information from the support center and operations senior management. Further to this they will take ownership of tasks set by senior managers and makes it their own - adding individual flare and panache to every idea. - The BM will ensure all deadlines are met and will monitor, manage and review all key employees within the brand. - Having an active role in all meetings, the BM will suggest marketing strategy and strive to constantly improve the standards within their unit. - The BM will have an expert grasp of guest relations and will know many of their customers by name. Adopting a “On the floor, lead by example” attitude, the BM will spend 75% of their time on the floor managing the shift and its people to ensure standards are at the highest levels. - The BM will be fully accountable for the units’ profit and loss accounts and will closely monitor cash controls and expenditure on a daily basis. - Able to articulate professionally and confidently in a group, the BM will conduct them in a professional manner at all times, recognizing that they are the front-line representatives for the company. - A brand manager will be highly dedicated to the business and will push to achieve all targets, standards and requirements of the operations. - Will be present on floor at the busiest time of the outlet - Problem Solving (If any) - Has full knowledge of the preparation and recipe elements of the entire brand and has mastery of the products, ingredients and cooking methods used to produce excellent, consistent food. - Can identify quality issues with produce and correct by coaching the teams BOH through sous chefs. - Can give expert answers to questions related to each dish on the menu and how they are prepared. - Strives to constantly improve the quality of production and the skills of the chefs producing the dishes. - Learns new skills and is keen to develop oneself -to further develop the concept. - Communicates with franchise chefs and understands the needs of the franchise or brand. - Can effectively use all utensils and equipment to an expert standard and is able to demonstrate the highest level of skills in these tasks. - Can develop, cost, source produce, create and teach a new menu concept from zero to launch. - Has a strong palate which can identify quality issues in produce and dishes - is always tasting and judging dishes before presenting them to the pass. - Aids team members in their day to day tasks - Never Says - “it’s not my job” - Follows instructions from line managers and often strives to complete a task to its maximum potential. - Goes the extra mile and completes tasks without being asked. - Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently. - Works on projects outside of normal remit if requested to do so to further the company and its business. - Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and operational standards. - Manages all health & hygiene paperwork and aware it is correct. Checklists are REAL and relate to the tasks accomplished. - Performs monthly audits on their brand and ensures the standards are being met and BOH teams and FOH teams are progressing with improvements for audit to audit. - Correctly completes all HR administration related to oneself in a timely and professional manner. - Maintains confidentiality with company procedures and policies and does not disclose information to outside parties. - Manages admin systems and procedures to push the business in the right direction. **Educational Qualifications**: - Associate (Degree/Diploma), apprenticeship in Hospitality or restaurant management or related field OR High school graduate with additional 3 years experience on top of the minimum required experience for the position. **Experience**: - Minimum of 5 years relevant experience within hospitality or related industry ( tea room / retail / restaurant / catering experience) **Technical Competencies**: - Able to manage and develop