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
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Act as 2IC and assume full operational leadership in the absence of the Brand Home Manager.
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Lead daily operational execution, ensuring alignment to priorities, service standards, and brand expectations.
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Drive accountability across Front of House and Kitchen teams, ensuring seamless collaboration.
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Identify operational gaps and implement continuous improvement initiatives.
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Act as a visible leader on the floor, ensuring high standards of professionalism, energy, and brand representation.
2. Kitchen Leadership & Culinary Ownership
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Take full responsibility for the end-to-end kitchen function, including people, process, and performance.
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Lead and manage kitchen staff, ensuring:
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Effective scheduling and workforce planning
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Daily supervision and performance management
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Ongoing coaching and development
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Own menu development and evolution, aligned to:
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Brand positioning and storytelling
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Seasonality and guest expectations
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Cost efficiency and profitability targets
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Ensure excellence in:
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Food quality and presentation
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Hygiene, health and safety compliance
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Kitchen operational efficiency
3. Commercial & Financial Management
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Own kitchen related cost control and margin management, including:
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Food costing and pricing
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Waste reduction and stock optimization
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Partner with Brand Home Manager to:
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Track and analyse key business metrics (footfall, spend per head, conversion)
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Support budgeting and forecasting processes
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Ongoing coaching and development
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Identify opportunities to:
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Improve profitability
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Enhance revenue through food led experiences and upselling
4. Guest Experience & Brand Delivery
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Ensure every guest interaction reflects premium brand standards and storytelling
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Oversee:
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Guest bookings and special requests
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VIP hosting and curated experiences
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Collaborate on and execute:
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Food and drink pairing experiences
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Brand activations and events
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Continuously identify ways to elevate the end-to-end guest journey
5. Stock, Procurement & Controls
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Take ownership of stock management across FOH and kitchen, including:
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Consumables and POS materials
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Kitchen inventory
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Conduct regular stock takes and manage:
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Variances and corrective actions
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Supplier coordination in line with procurement processes
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Drive stock efficient and cost control discipline
6. Administration & Reporting
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Maintain accurate and up to date:
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Operational records
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Schedules and reports
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Support reporting processes including:
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Performance tracking
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Data consolidation and insights
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Contribute to SOP development and continuous refinement
7. Team Leadership & Culture
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Lead by example, embedding:
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Accountability
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Collaboration
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Brand pride
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Support the Front of House Supervisor in driving:
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Service excellence
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Team engagement and alignment
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Contribute to:
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Onboardng and training team members
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Building a high performing, customer centric culture
Key Success Measures
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Consistent delivery of premium guest experiences
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Kitchen performance aligned to cost and profitability targets
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High standards of food quality, hygiene, and compliance
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Strong team engagement and performance
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Effective operational execution and problem-solving
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Contribution to overall Brand Home revenue growth
Key Competencies and Experience
Knowledge, Skills and Attributes:
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Strong operational and organizational skills
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Financial and commercial acumen
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Excellent written and verbal communication
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High attention to detail with the ability to see the bigger picture
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Proactive, solutions driven mindset
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Calm and confident under pressure
Functional and Technical Competencies:
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Kitchen operations & menu planning
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Supporting cost efficiency and margin consistency in food offerings
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Stock control and inventory systems
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Assisting with guest experiences
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Administrative and reporting skills
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Basic finance and performance tracking
Behavioural Competencies:
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Accountability and ownership
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Professional judgement and discretion
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Adaptability and resilience
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Collaborative and respectful working style
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Strong work ethic with brand pride
Leadership Competencies:
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Developing leadership capability
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Ability to influence and collaborate across teams
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Coaching and support team development
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Analytical thinking and problem-solving
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Preparedness to take on increased responsibility
Qualifications and Experience:
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Must have a matric certificate or equivalent
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Relevant qualification in Hospitality, Culinary Arts (advantageous)
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Proven kitchen and food experience
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Experience in hospitality, brand home or premium guest environments
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Exposure to financial tracking, costing or operational reporting