Director, Restaurant Brand Portfolio

The Director, Restaurant Brand Portfolio – Dining Division is responsible for monitoring the food and beverage industry worldwide for current trends in brands, products, and services. The Director studies each market and applies his or her understanding and knowledge of consumer, market, and industry trends in developing compelling concept plans for the business development team and airport partners.  

DUTIES AND RESPONSIBILITIES:

• Develop long-range priorities aligned to the company’s goals and objectives as it relates to market penetration and new business growth via RFP wins and extensions
• Research the best-in-class food and beverage concepts, identifying brands that are innovating the food experience in the industry. Contacts the brands identified to market Paradies Lagardère.
• Negotiate and completes NDAs, LOIs, License and Franchise agreements within the policies and parameters established by the organization. Ensure brand agreements are completed and executed in a timely (pre-opening) schedule
• Participate in the design development and review process. Evaluates concept flow-through and functionality in partnership with brands and Operations leadership team. Ensure that restaurant design, floorplan layout and foodservice equipment selection complies with brand standards.
• Incorporate local brands into Paradies Lagardère’s operational standards. Acts as the liaison between Culinary, Operations, Marketing, Procurement, and the Brands.
• Identifies gaps in the restaurant brand portfolio and proactively seeks partnerships.
• Maintain and represent the relationship with all branded concepts in Dining Division brand portfolio.

• Maximizes profits by controlling expenses within established budget guidelines
• This role will interact extensively across departments, including Business Development, Marketing, Legal, Culinary, and Operations

POSITION QUALIFICATIONS:

• Bachelor’s Degree required, business administration or related field desired
• 7-9 years of experience in the food and beverage industry required
• Knowledge of financial tools and understanding of concept profitability
• Requires ability to apply market research and trend information
• Strong technical, written, oral and interpersonal communication skills
• Experience interacting with executive levels, and the ability to work without supervision on specific assignments

• Detail-oriented with the ability to manage multiple projects from inception through execution and thrive in a fast-paced environment.
• Requires ability to travel (approximately 50-60% travel)

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