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Director, Restaurant Development & Brand Portfolio
The purpose of the Director, Restaurant Development & Brand Portfolio in the Restaurant Development department is to ensure maximization of real estate value in support of a development team. The Director, Restaurant Portfolio studies each market segment independently and understands the culinary fabric of each municipality to effectively execute proper concept selection, equipment and restaurant layout, pricing strategies, marketing elements, “one off” negotiations, and menu selection in alignment with the corporate strategic objectives . This position typically reports to the Sr. Director of Restaurant Portfolio.
This position will be based in Bethesda, MD or West Coast.
•Understands and reviews Development strategy for a particular opportunity or assigned market(s), while maintaining in-depth understanding of the culinary composition of assigned markets and identifies the category leaders and/or “tipping brands”
•Reviews and interprets market research results alongside core team
•Understands and reviews zone analysis with Business Development and Business Finance for each airport zone relative to the project under review
•Prepares and validates preliminary concept plan alongside core team and obtains timely approval from all current bands for site-specific development
•Completes, manages and participates in the completion of project location reviews and all tertiary steps relevant to the FDP (Facility Development Process). Ensures layouts are designed to maximize sales and labor efficiencies.
•Evaluates concept flow-through and functionality alongside Operations leadership and the Director of Brand Management
•Negotiates all aspects of a brand agreement and supplementary Supplier Agreements with profitable business terms and understanding/alignment with Supply Chain, QA, Operations, etc.
•Aligns the brand products’ and procedures with those of the company, ensuring compliance with HMSHost Standards
•Ensures brand agreements are completed and executed in a timely schedule
•Determines menu and product list for each concept within corporate and branded concept standards
•Maintains and represents the relationship with all branded Concepts in Director’s region/market accounts.
•Requires a Bachelor’s degree in Business Administration or equivalent experience
•Requires 7-9 years of experience in the food and beverage industry
•Requires knowledge of financial tools and understanding of concept profitability
•Requires ability to apply market research and trend information
•Requires experience in teambuilding and collaborative projects
•Requires ability to travel (approximately 60-70% travel with position)
•Requires excellent project management and working knowledge of Microsoft Office applications and Smartsheet
•Requires experience interacting with executive levels and the ability to work without supervision on specific assignments
•Requires strong technical, written, oral and interpersonal communications skills