SUMMARY:
This role combines operational leadership, kitchen ownership, and commercial oversight, with full accountability for the end-to-end kitchen function and shared accountability for the overall Brand Home performance.
The Coordinator acts as the leader-on-duty in the absence of the Brand Home Manager, ensuring continuity of standards, team alignment, and excellence of execution.
POSITION INFO:
Job Scope and Context: Leadership & Operational Oversight Act as 2IC and assume full operational leadership in the absence of the Brand Home Manager. Lead daily operational execution , ensuring alignment to priorities, service standards, and brand expectations. Drive accountability across Front of House and Kitchen teams , ensuring seamless collaboration. Identify operational gaps and implement continuous improvement initiatives . Act as a visible leader on the floor , ensuring high standards of professionalism, energy, and brand representation 2. Kitchen Leadership & Culinary Ownership Take full responsibility for the end-to-end kitchen function , including people, process, and performance. Lead and manage kitchen staff. Own menu development and evolution. 3 .Commercial & Financial Management Own kitchen-related cost control and margin management , including: Food costing and pricing Waste reduction and stock optimization Partner with the Brand Home Manager to: Track and analyse key business metrics (footfall, spend per head, conversion) Support budgeting and forecasting processes Identify opportunities to: Improve profitability Enhance revenue through food-led experiences and upselling 4. Guest Experience & Brand Delivery Ensure every guest interaction reflects premium brand standards and storytelling Oversee: Guest bookings and special requests VIP hosting and curated experiences Collaborate on and execute: Food and drink pairing experiences Brand activations and events Continuously identify ways to elevate the end-to-end guest journey 5. Stock, Procurement & Controls Take ownership of stock management across FOH and kitchen , including: Consumables and POS materials Kitchen inventory Conduct regular stock takes and manage: Variances and corrective actions Supplier coordination in line with procurement processes Drive stock efficiency and cost control discipline 6. Administration & Reporting Maintain accurate and up-to-date: Operational records Schedule and reports Support reporting processes, including: Performance tracking Data consolidation and insights Contribute to SOP development and continuous refinement 7. Team Leadership & Culture Lead by example, embedding: Accountability Collaboration Brand pride Support the Front of House Supervisor in driving: Service excellence Team engagement and alignment Contribute to: Onboarding and training of team members Building a high-performing, customer-centric culture Qualifications and Experience: Must have a matric certificate or equivalent Relevant qualification in Hospitality, Culinary Arts (advantageous) Proven kitchen and food experience Experience in hospitality, brand home or premium guest environments Exposure to financial tracking, costing or operational reporting
