Product/Brand Management Manager leads the design and implementation of marketing activities to maximize sales of a brand. Researches customer preferences and evaluates product performance to develop effective product and brand positioning and strategies. Being a Product/Brand Management Manager coordinates workload and designates tasks or projects to a team of analysts. Partners with sales to ensure that customer targets and product messaging are effective. Additionally, Product/Brand Management Manager develops metrics used to conduct an ongoing analysis of the effectiveness and value of marketing programs. Utilizes metrics to collaborate with stakeholders to design, produce, and distribute effective marketing materials that reflect the brand and product identity. Acts as a source of knowledge for complex or unusual requests. Requires a bachelor's degree. Typically reports to a manager. The Product/Brand Management Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Product/Brand Management Manager typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
SUMMARY
To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and Ghai Management. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.
ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.
RESOLVE
It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. GHAI’s goal is to become the “Best in Class BK Franchise and Employer of Choice”; therefore restaurant managers must demonstrate success behaviors and at all times.
EDUCATION and/or EXPERIENCE
High School or GED; some college preferred; Previous restaurant experience desirable. No one under the age of 20 is allowed to be a Restaurant Manager. Must be ServSafe and Foundations certified.
COMMUNICATION SKILLS
Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.
MATHEMATICAL SKILLS
Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).
REASONING ABILITY
To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action.
FLEXIBILITY
Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day.
LEADERSHIP
Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to take action; Uses delegated authority to meet specific responsibilities.
COMPUTER SKILLS
Proficient in computer based programs systems. Proficient in Excel, Word, as well as the Internet.
LICENSE
Must have a valid driver’s license, current car insurance.
COMPENSATION
Based on appropriate payband commensurate with experience incentive bonus plan based on performance and profitability of the company BACKGROUND CHECK
Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.
PHYSICAL DEMANDS
Minimum qualifications needed to perform essential job functions. Must be capable of exerting up to 60 pounds of force occasionally or frequently, and/or up to 60 pounds of force constantly to move objects.
Minimum qualifications needed to perform the essential job functions:
WORK ENVIRONMENT
Machines, devices, tools, etc. used in job performance and the conditions in which the job is accomplished.
EQUIPMENT
Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, drive thru communication systems, and automobile to drive to the bank.
ENVIRONMENTAL CONDITIONS
Hourly Rate Range: $23.15-$27.00
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