Restaurant Brand Director

SUMMARY:
Valor Hospitality Partners is recruiting for a client who manages a group of hotels across the country. They are looking for an EXPERIENCED Restaurants Brand Director, reporting to the CEO.

POSITION INFO:
Job summary:
The Restaurant Brand Executive is responsible for developing property specific food and beverage offerings throughout the group ensuring the smooth running of the food and beverage service, product and service delivery. Develop an individual brand image per property which will attract the correct established target market. The person will have the responsibility to develop and innovate concept and deliver a product mix which is quality driven whilst maintaining aggressive financial returns and attracts the correct target market per property. This will be driven by ensuring that all working methods are reviewed, and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.

• 7 - 10 years professional experience in food and beverage services - Restaurant / Franchise management
• Proven track record of Food and Beverage concept implementation.
• Proven track record of Group/Franchise Restaurant Management experience
• Previous Franchise experience advantageous, 7- 10 yrs F&B Brand Establishment and Management experience.

• All round food and beverage knowledge not limiting to service delivery but also product and preparation knowledge.
• Proven track records on F&B Profit Centres / Restaurant income and Balance Sheet Management.

• Establish the correct target market per property and create a Food and Beverage product delivery that will exceed guest expectations as well as maintain financial returns. Take full responsibility for all F&B staff and ensure optimised staffing structure between fixed and variable / Casual.
• Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return
• Establish, Create and implement a Restaurant Concept and Brand that will attract an established target market per property. The Restaurant must cater for breakfast, lunch and Dinner.
• Develop and implement a property specific Restaurant Concept including the restaurant layout, furniture, food and beverage menu and service offering delivering the highest quality product, and the highest financial returns.
• Develop and implement unique guest experiences in terms of Food and Beverage offering per property.
• Monitor industry and competitive food and beverage offering. Analise data such as sales, sourcing, and pricing and identify patterns and market trends to help refine product strategies.
• Works effectively with Chefs, Food & Beverage Managers, and Marketing Team to maximise Food and Beverage profits.
• Work closely with the Procurement team to ensure correct stock levels at the correct pricing are available from central distribution area, to assist the operational Food and Beverage team
• Develop, coach, and train the Food and Beverage team, focusing on service delivery, sharing knowledge and providing the tools necessary to increase both financial and guest satisfaction within the Food and Beverage Department.
• Drive profitability and growth within the food and beverage department by implementing aggressive negotiation tactics, industry leading programs and competitive promotions to drive food and beverage service and sales.
• Create Food and Beverage activations per property that will increase external footfall and promote additional Food and Beverage financial returns.
• Maintain close, professional and effective links with external staff suppliers to ensure Food and Beverage service delivery is maintained throughout.
• Manage Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation.
• Establish, maintain and assist in enforcing the agreed brand standards for each property by conducting and managing monthly audits
• Responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality
• Manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies
• Assist in the planning and implementation initiates and menu specifications each season, working closely with Operations Teams, Suppliers and Chief Operating Officer to ensure they fit with guidelines and are to the high quality our guests expect.
• Consistently review products delivery to ensure KPIs are met and take up any shortcomings with suppliers as well as Food and Beverage operations teams where applicable.

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