Overview
Brand Home Coordinator Jobs in Stilbaai, Western Cape, South Africa at Pernod Ricard
Title: Brand Home Coordinator
Company: Pernod Ricard
Location: Stilbaai, Western Cape, South Africa
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, 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 and brand pride
- Support the Front of House Supervisor in driving, service excellence
- Team engagement and alignment
- Contribute to onboarding 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 and 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 Exeprience
- 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
