Brand Manager

Able to manage and develop large teams of managers, chefs and support staff to a high standard; • Able to relate to people in a pleasant and cooperative manner; • Works as part of a team supporting and assisting team members where possible; • Contributes to the team by performing to a high standard in all tasks; • Reviews, praises and motivates managers and exec chefs to achieve more through a – “Lead by example attitude”; • Conducts performance reviews of all key personnel, rewards, promotes and disciplines accordingly; • Terminates poor performing employees in consultation with HR; • Defines department recruitment needs and assists in the recruitment of key positions with HR; • Holds regular weekly meetings with the operations to define brand strategy and improve business; • Communicates effectively, honestly and with integrity to all SIG employees; • Develops individuals to their potential with training coaching and assessments; • Conducts manager – business reviews to ensure all elements of the business are being controlled and managed effectively – these reviews are documented and readily available to the operations manager and above; • Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating; • Communicates effectively with Operations and board members making recommendations and business proposals without being prompted; • Knows the teams, knows the people and can easily relate and communicate to employees at all levels – listens to employees and understands that a successful hospitality operation is through its people; • Reviews sales daily and reacts to the business needs to maximize sales potential; • Is able to create action plans and strategies across the estate to increase sales, improve efficiency and develop the teams in all outlets; • Develops and implements training initiatives to further the brands whilst progressing the career of individuals at all levels; • Maintains a high level of personal hygiene – according to prescribed standards from SIG operations; • Ensures all BOH employees wash hands frequently to minimize cross contamination risks and food quality; • Adheres to all policies and procedures as prescribed by SIG operations and promotes 100% compliance; • Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks; • Works to achieve highest possible standards according to the HACCAP system – implements HACCAP system in conjunction with the brand manager; • 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; • Can give expert answers to questions related to each dish on the menu and how they are prepared; • Communicates with Franchise chefs and understands the needs of the franchise or brand; • Maintains a posture of “Brand Ambassador” and always relates positive information to guests, partners and visitors, related to the company. • Strives to exceed budget COS figures through strong coaching and systems in place • Implements policies, standards and systems to reduce waste, loss, and theft and achieve the best possible actual COS. communicates and teaches these systems effectively to the manager team. • Is able to perform self-check finance audits in units and can identify problem issues with cash flow.