Brand Manager
Hospitality Confidential, Los Angeles, CA, United States
Hospitality Confidential is pleased to present an exciting Brand Manager opportunity with a growing hospitality group operating a high-volume, specialty dining concept. This leadership role may be based in Downtown Los Angeles, the San Gabriel Valley, or Irvine, and will oversee operations across two Southern California locations in the San Gabriel Valley and Irvine, and all future locations within and outside of California. The position offers the chance to help shape operational excellence across multiple locations while working closely with executive leadership to support the continued growth of a unique restaurant brand.
About the Role The Brand Manager will serve as a key operational leader responsible for maintaining brand standards, supporting unit-level leadership, and ensuring operational consistency across locations. This role may be based in Downtown Los Angeles, the San Gabriel Valley, or Irvine, and will require regular travel between the company’s Southern California restaurant locations near San Gabriel Valley and Irvine, providing hands‑on operational leadership and support. This position focuses heavily on front‑of‑house operations while working closely with culinary leadership to ensure both guest experience and operational performance meet company expectations.
This role is ideal for an experienced multi‑unit restaurant leader who thrives in fast‑paced environments, enjoys hands‑on operational leadership, and has a passion for building strong teams while driving financial performance.
The Brand Manager will partner closely with General Managers, corporate culinary leadership, and executive leadership to standardize best practices, monitor performance metrics, and ensure each location delivers a consistent and exceptional guest experience.
Please note that this role does require some travel between the current and future California locations, as well as out‑of‑state travel to future locations.
Responsibilities Operational Leadership
Support and guide General Managers across multiple restaurant locations
Ensure consistent execution of brand standards, service expectations, and operational procedures
Provide hands‑on operational support during high‑volume periods as needed
Document and implement standardized front‑of‑house processes that can be replicated across locations
Partner with executive leadership to identify opportunities for operational improvement
Team Development
Coach and mentor management teams to strengthen leadership capabilities
Establish clear performance expectations and hold managers accountable for results
Support recruiting, onboarding, and training initiatives for management teams
Foster a positive, collaborative culture that supports both operational excellence and team growth
Financial Performance
Monitor key financial metrics including sales, food cost, labor cost, and prime cost
Partner with location leadership to develop weekly and monthly performance targets
Analyze performance data and implement strategies to improve profitability
Support inventory controls, purchasing practices, and cost management initiatives
Guest Experience & Brand Standards
Ensure a consistent guest experience and brand presentation across all locations
Monitor guest feedback and online reviews and collaborate with location leadership on service recovery when necessary
Maintain strong relationships with vendors to ensure product quality and operational reliability
Support initiatives that improve guest satisfaction and operational efficiency
Operational Oversight
Review weekly operational performance with each location’s leadership team
Ensure compliance with labor laws, food safety regulations, and company policies
Monitor operational reporting systems and ensure accurate documentation
Coordinate with operations teams regarding maintenance needs and facility standards
Qualifications / Requirements
Minimum 6–8 years of restaurant leadership experience, with strong front‑of‑house operational expertise
Prior multi‑unit management or senior restaurant leadership experience preferred
Experience in high‑volume casual or specialty sushi concepts
Strong understanding of restaurant financials including food cost, labor cost, and prime cost
Proven ability to lead, develop, and mentor management teams
Excellent communication, organizational, and problem‑solving skills
Hands‑on leadership style with a willingness to support operations during peak service periods
ServSafe Manager Certification required
Bilingual fluency in English and Spanish required
Ability to work evenings, weekends, and peak business periods as needed
Will travel within California as well as out of state to future locations
Compensation & Benefits
Base Salary Range: $85,000-$95,000 (flexible, based on experience)
Quarterly Performance Bonus
100% Employer‑paid Medical through Anthem
100% Employer‑paid Dental and Vision coverage
401k Plan, no matching
1 week Paid Time Off
Monthly car allowance
Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
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About the Role The Brand Manager will serve as a key operational leader responsible for maintaining brand standards, supporting unit-level leadership, and ensuring operational consistency across locations. This role may be based in Downtown Los Angeles, the San Gabriel Valley, or Irvine, and will require regular travel between the company’s Southern California restaurant locations near San Gabriel Valley and Irvine, providing hands‑on operational leadership and support. This position focuses heavily on front‑of‑house operations while working closely with culinary leadership to ensure both guest experience and operational performance meet company expectations.
This role is ideal for an experienced multi‑unit restaurant leader who thrives in fast‑paced environments, enjoys hands‑on operational leadership, and has a passion for building strong teams while driving financial performance.
The Brand Manager will partner closely with General Managers, corporate culinary leadership, and executive leadership to standardize best practices, monitor performance metrics, and ensure each location delivers a consistent and exceptional guest experience.
Please note that this role does require some travel between the current and future California locations, as well as out‑of‑state travel to future locations.
Responsibilities Operational Leadership
Support and guide General Managers across multiple restaurant locations
Ensure consistent execution of brand standards, service expectations, and operational procedures
Provide hands‑on operational support during high‑volume periods as needed
Document and implement standardized front‑of‑house processes that can be replicated across locations
Partner with executive leadership to identify opportunities for operational improvement
Team Development
Coach and mentor management teams to strengthen leadership capabilities
Establish clear performance expectations and hold managers accountable for results
Support recruiting, onboarding, and training initiatives for management teams
Foster a positive, collaborative culture that supports both operational excellence and team growth
Financial Performance
Monitor key financial metrics including sales, food cost, labor cost, and prime cost
Partner with location leadership to develop weekly and monthly performance targets
Analyze performance data and implement strategies to improve profitability
Support inventory controls, purchasing practices, and cost management initiatives
Guest Experience & Brand Standards
Ensure a consistent guest experience and brand presentation across all locations
Monitor guest feedback and online reviews and collaborate with location leadership on service recovery when necessary
Maintain strong relationships with vendors to ensure product quality and operational reliability
Support initiatives that improve guest satisfaction and operational efficiency
Operational Oversight
Review weekly operational performance with each location’s leadership team
Ensure compliance with labor laws, food safety regulations, and company policies
Monitor operational reporting systems and ensure accurate documentation
Coordinate with operations teams regarding maintenance needs and facility standards
Qualifications / Requirements
Minimum 6–8 years of restaurant leadership experience, with strong front‑of‑house operational expertise
Prior multi‑unit management or senior restaurant leadership experience preferred
Experience in high‑volume casual or specialty sushi concepts
Strong understanding of restaurant financials including food cost, labor cost, and prime cost
Proven ability to lead, develop, and mentor management teams
Excellent communication, organizational, and problem‑solving skills
Hands‑on leadership style with a willingness to support operations during peak service periods
ServSafe Manager Certification required
Bilingual fluency in English and Spanish required
Ability to work evenings, weekends, and peak business periods as needed
Will travel within California as well as out of state to future locations
Compensation & Benefits
Base Salary Range: $85,000-$95,000 (flexible, based on experience)
Quarterly Performance Bonus
100% Employer‑paid Medical through Anthem
100% Employer‑paid Dental and Vision coverage
401k Plan, no matching
1 week Paid Time Off
Monthly car allowance
Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
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