About this role
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
Job Posting End Date:
Target Hire Date: 2026-08-01
Target End Date: