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Brand Manager

ALI BIN ALI
Baladiyat ad Dawhah, QAT
Full-time
Mid-Senior
Onsite
Discovered 6 days ago
Restaurant operationsMulti-unit operationsRestaurant brand managementHACCPISO standardsFood safety

Full Job Posting

Restaurant operations

  • Lead Restaurant Managers and ensure smooth daily operations across assigned restaurant units.
  • Implement company policies and operational SOPs; conduct regular store audits for operational excellence and compliance.
  • Maintain hygiene standards, timely team health-clearance renewals, and compliance with HACCP, ISO, food-safety, and internal procedures.
  • Maintain adequate inventory and effective stock control across outlets.

Business and brand development

  • Monitor industry trends and business dynamics to contribute to short-, medium-, and long-term planning.
  • Develop new business streams, support expansion, and lead new restaurant openings with internal and external stakeholders.
  • Assist with supplier selection and raw-material evaluation; negotiate pricing to improve gross margins while maintaining quality.
  • Ensure sales blitzes and marketing activities are carried out to build brand visibility and drive sales.
  • Maintain brand image, service standards, food quality, approved menu guidelines, and service-recovery procedures.
  • Review VVIP reservations and guest experiences to support satisfaction and brand standards.

People leadership

  • Act as the liaison between corporate management and unit teams; control headcount within approved budgets.
  • Oversee workforce and annual-leave planning and coordinate employee logistics with relevant teams.
  • Coordinate onboarding and induction, succession planning, performance reviews, coaching, counselling, disciplinary action, and training plans with HR and L&D.
  • Recommend hiring, promotion, and termination decisions as needed.

Qualifications

  • At least five years of experience with premium restaurant brands; leadership or management experience is preferred.
  • Experience leading teams of more than 25 employees.
  • Expertise overseeing multiple brands or hospitality concepts and understanding their operational standards and brand management.

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