Job Description
Key Responsibilities / Duties
Manage and monitor all operations of the assigned restaurants through effective management of all outlets in terms of implementation & consistency with brand guidelines, staff, food display, quality and stock & resources management while ensuring that highest standards of quality, hygiene, customer service as well as health & safety are displayed and implemented at all times.
Develop comprehensive brand strategies for each restaurant brand, aligning with overall business objectives and target markets.
Conduct market research and competitor analysis to identify consumer trends, market opportunities, and potential areas for brand differentiation.
Define and communicate the unique value proposition, brand positioning, and brand personality for each restaurant brand.
Collaborate with the executive team, operations team, and culinary team to ensure the brand strategies align with the overall restaurant vision and customer expectations.
Develop and execute integrated marketing campaigns to build brand awareness, drive customer engagement, and increase sales across multiple channels.
Create compelling marketing collateral, including menus, signage, promotional materials, and digital content that reflect the brand identity and resonate with the target audience.
Collaborate with the marketing team to develop digital marketing strategies, social media campaigns, and content marketing initiatives to drive brand visibility and engagement.
Monitor marketing campaign performance, conduct analysis, and make data-driven recommendations to optimize marketing efforts and maximize ROI.
Ensure that all operations of the assigned restaurants are performed in-line with set policies & procedures, monitor implementation of all defined SOPs throughout all the assigned restaurants outlets in a pro-active basis and recommend new and innovative solutions for continued operational success of the business.
Manage all resources through assigning work responsibilities to subordinates, managing preparation of shift schedules on time by the reporting managers, ensuring that the minimum set levels of manpower are always available at all restaurants and monitor performance of subordinates on a regular basis.
Conduct regular, timely visits to all outlets in order to measure and report sales & profit, outlet performance and working practices of all employees as well as take corrective measures to maximize sales, achieve set sales targets and objectives of the assigned restaurants as per directions of the Operations Director.
Ensure that the quality of food is never compromised and that all products sold to customers are always displaying high consistency with set standards of the assigned restaurants in terms of taste, quality and general display / presentation.
