Brand Operations Manager

Majid Al Futtaim invites you to join us in our quest to create great moments
for everyone, everyday! We are the leading shopping mall, residential
communities, retail and leisure pioneer across the Middle East, Africa and
Asia, serving over ‎560 million visitors a year. For the past two decades, we
have shaped the consumer landscape across the region, transforming the way
people shop, live and play, while maintaining a strong sustainability track
record and the largest mall in the world to attain LEED Gold EBOM
Certification. We have over ‎40,000 team members in ‎15 international markets
representing over ‎100 nationalities - all keeping the customer at the heart of
everything we do. If you enjoy being BOLD, PASSIONATE and TOGETHER, then Majid
Al Futtaim is the destination for you.
Role Purpose:

The role of the Brand Operations Manager is to execute and manage the F&B
brand operations strategy and ensures that brand standards and operations are
implemented consistently across all regions. This role will ensure a seamless
delivery of brands while maintaining and enhancing the customer experience.

Role Details - Key Responsibilities and Accountabilities:

Planning, Delivery & Support
* Supports Majid Al Futtaim Leisure, Entertainment & Cinema business expansion and growth across the region.
* Manage new and existing food and beverage concepts and developments as well as identifying areas for development in terms of financial performance.
* Supports the strategic development of assigned brand and contributes to its development.
* Effectively communicates the Food & Beverage division's strategies, objectives and performance expectations.
* Leads, coaches, mentors and manages staff to ensure goals are achieved and to drive superior business outcomes.
* Reviews the financial and non-financial brand performance reports to the Head of F&B Operations and Director of F&B.
* Recommends and leads brand training to ensure compliance standards and identifies areas for improvement.
* Prepares the concept budget and business plan and implement projects accordingly.
* Compares and analyzes on marketing competition and marketing segmentation to benchmark targets and review on a regular basis.
* Liaises with relevant departments to plan designs and organize events, promotions and marketing activities and marketing strategies.
* Leads new site openings across the region by liaising with key stakeholders to ensure a seamless delivery of new projects.
* Gathers requirements and submits information for premises' budget, schedule expenditures, analyze financial reports and manage quality and cost control to attain set financial/operational objectives for all new concepts.
* Coordinates with the Head of Culinary Experience on the menu items/products selection in line with market demands and expectations.
* Compiles and implements service procedures and SOP's along with assessment reviews for brands.
* Builds strong relationships with key internal and external stakeholders.
* Recruits, trains, motivates and evaluates team to ensure that the department has the necessary skill base and that teams are enabled to maximize their potential and contribution to the company.
* Participates in design planning and makes recommendations based on brand concept.

Definition of Success:

• Successful delivery and implementation of brand concepts from planning to execution stage based on forecasted site openings across the region .


• Generates revenue through promotions and sales and ensures daily budget and cost control are monitored potential risk and report as required, while coaching others on corrective measures.


• Maximizes profits and ensures high quality standards for sales, rotation and loss through managing brands' activities.

Functional/Technical Competencies:

• Financial Acumen


• Business Acumen


• Multi-site openings


• F&B service standards and practices


• Service Culture


• Brand Development

Other Context (if applicable):

• Travel required within the region


• Performs any additional adhoc duties as and when requested by the Line Manager and/or Head of Department.

Personal Characteristics and Required Background:

Personal characteristics
* Excellent interpersonal skills and good team player.
* Entrepreneurial thinking to oversee the implementation of each brand.
* Strong organizational and time management skills.
* Strong written and oral English communication skills.
* Excellent written and verbal communication skills.
* Interpersonal skills, good time management, problem solving and delegation skills.
* Strong work ethic with the ability to prioritize, organize and meet deadlines.

Minimum experience
* Minimum of ‎10-‎12 years of experience in F&B Operations, ‎5+ years in a managerial role.
* Experience with multi-site openings across the region.
* Experience with running resturaunt operations.

Minimum Qualifications/education
* Certificate/Course/Diploma is Hospitality (Bachelor's Degree in Hospitality preferred)
* Person In Charge (PIC) ‎3
* HACCP certification is a plus