Brand Home Coordinator

Job Purpose

The Brand Home Coordinator serves as the Second-in-Command (2IC) to the Brand Home Manager and plays a critical leadership role in ensuring the seamless day-to-day operation, commercial performance, and guest experience delivery of the Brand Home. 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.

Key Duties and Responsibilities

1. 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, ensuring:
  • Effective scheduling and workforce planning
  • Daily supervision and performance management
  • Ongoing coaching and development

• Own menu development and evolution, aligned to:
  • Brand positioning and storytelling
  • Seasonality and guest expectations
  • Cost efficiency and profitability targets

• Ensure excellence in:
  • Food quality and presentation
  • Hygiene, health and safety compliance
  • Kitchen operational efficiency

3. Commercial & Financial Management

• Own kitchen related cost control and margin management, including:
  • Food costing and pricing
  • Waste reduction and stock optimization

• Partner with Brand Home Manager to:
  • Track and analyse key business metrics (footfall, spend per head, conversion)
  • Support budgeting and forecasting processes
  • Ongoing coaching and development

• 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 efficient and cost control discipline

6. Administration & Reporting

• Maintain accurate and up to date:
  • Operational records
  • Schedules 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:
  • Onboardng and training team members
  • Building a high performing, customer centric culture

Key Success Measures

• Consistent delivery of premium guest experiences
• Kitchen performance aligned to cost and profitability targets
• High standards of food quality, hygiene, and compliance
• Strong team engagement and performance
• Effective operational execution and problem-solving
• Contribution to overall Brand Home revenue growth

Key Competencies and Experience

Knowledge, Skills and Attributes:

• Strong operational and organizational skills
• Financial and commercial acumen
• Excellent written and verbal communication
• High attention to detail with the ability to see the bigger picture
• Proactive, solutions driven mindset
• Calm and confident under pressure

Functional and Technical Competencies:

• Kitchen operations & menu planning
• Supporting cost efficiency and margin consistency in food offerings
• Stock control and inventory systems
• Assisting with guest experiences
• Administrative and reporting skills
• Basic finance and performance tracking

Behavioural Competencies:

• Accountability and ownership
• Professional judgement and discretion
• Adaptability and resilience
• Collaborative and respectful working style
• Strong work ethic with brand pride

Leadership Competencies:

• Developing leadership capability
• Ability to influence and collaborate across teams
• Coaching and support team development
• Analytical thinking and problem-solving
• Preparedness to take on increased responsibility

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

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Target Hire Date:

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