Position Summary:  This position oversees a varying number of restaurants, General Managers, and teams which comprise his/her Area of Responsibility. This includes direct operations execution, P&L and people management (recruitment, development, and retention) responsibilities for that group of restaurants.

Role Qualifications:

• Bachelor’s degree in hospitality and/or Business preferred or the business experience equivalent.
• Current compliance with Food Handler, Food Safety, and all local/state/federal certifications for hospitality/restaurant operations management requirements.
• 5+ years of Ops leadership at or having graduated to multi-unit responsibility within a midsized, preferably multi-concept, organization. At least one year-over-year multi-unit oversight is required.
• Leadership style demonstrates the ability to work through making others successful and insightful to their business; incorporates proven ability to both support and hold his/her direct reports accountable
• Role requires highly developed collaborative relationship building skills with internal strategic support partners such as HR/Training, Accounting/Finance, and Marketing. Provides visibility to risks and opportunities within his/her market, along with mitigation strategies to resolve them.
• Leverages company and past industry best practices and tools to ensure execution of field initiatives are completed efficiently, on time, and within budget.
• Role models operations excellence, general management/business acumen, and acts as a mentor/coach to all direct and indirect reports throughout his/her region and across the operating group.

Manage several key responsibility areas while overseeing assigned restaurants within a geographic area and is also part of the greater operations and company leadership teams on an ongoing basis.

• People Management and Development– S/he represents the company’s Why Vision Values (WVV) and is a positive face of company leadership both internally and externally.   
• Direct Reports and Team
• Areas of responsibility include:
• Deliver performance reviews to management team
• Coaching, counseling, and taking disciplinary actions when needed
• Provide support and guidance to peers and their teams
• Serve as a mentor to their teams as part of development and training
• Responsible for recruiting, staffing, training, and developing managers and team members to create high performing teams within their area
• Develop succession plans for key roles
• Recognize achievements of managers and their teams to reinforce a culture of appreciation and high performance across all locations.
• Ability to recognize, challenge, and facilitate critical conversations with direct and team members within his/her area to sustain best brand performance for our guests, communities, and teams.
• Guests
• Coaches and holds accountable direct reports to enhance and sustain the guest relationship and community presence of our brand promise. S/he should role model positive interactions and experiences with guests and demonstrate personal commitment in position.

• New Restaurant Openings (NRO)
• Successfully orchestrate new restaurant openings within their area.
• Topline Sales
• This position, whether in comparative (comp) store or NRO (New Restaurant Opening) environment, is the driver behind this key growth focus within his/her area through company programs and local store efforts.
• Cost Control
• This position, whether in comp store or NRO environment, is responsible to role model, educate and delegate so each store’s performance within his/her area meets/exceeds budgeted sales-to- profit flow through parameters.
•  Compliance
• Ensure all restaurants comply with health and safety regulations, legal compliance, as well as company policies and procedures”

Position Summary:  This position oversees a varying number of restaurants, General Managers, and teams which comprise his/her Area of Responsibility. This includes direct operations execution, P&L and people management (recruitment, development, and retention) responsibilities for that group of restaurants.

Role Qualifications:

• Bachelor’s degree in hospitality and/or Business preferred or the business experience equivalent.
• Current compliance with Food Handler, Food Safety, and all local/state/federal certifications for hospitality/restaurant operations management requirements.
• 5+ years of Ops leadership at or having graduated to multi-unit responsibility within a midsized, preferably multi-concept, organization. At least one year-over-year multi-unit oversight is required.
• Leadership style demonstrates the ability to work through making others successful and insightful to their business; incorporates proven ability to both support and hold his/her direct reports accountable
• Role requires highly developed collaborative relationship building skills with internal strategic support partners such as HR/Training, Accounting/Finance, and Marketing. Provides visibility to risks and opportunities within his/her market, along with mitigation strategies to resolve them.
• Leverages company and past industry best practices and tools to ensure execution of field initiatives are completed efficiently, on time, and within budget.
• Role models operations excellence, general management/business acumen, and acts as a mentor/coach to all direct and indirect reports throughout his/her region and across the operating group.

Manage several key responsibility areas while overseeing assigned restaurants within a geographic area and is also part of the greater operations and company leadership teams on an ongoing basis.

• People Management and Development– S/he represents the company’s Why Vision Values (WVV) and is a positive face of company leadership both internally and externally.   
• Direct Reports and Team
• Areas of responsibility include:
• Deliver performance reviews to management team
• Coaching, counseling, and taking disciplinary actions when needed
• Provide support and guidance to peers and their teams
• Serve as a mentor to their teams as part of development and training
• Responsible for recruiting, staffing, training, and developing managers and team members to create high performing teams within their area
• Develop succession plans for key roles
• Recognize achievements of managers and their teams to reinforce a culture of appreciation and high performance across all locations.
• Ability to recognize, challenge, and facilitate critical conversations with direct and team members within his/her area to sustain best brand performance for our guests, communities, and teams.
• Guests
• Coaches and holds accountable direct reports to enhance and sustain the guest relationship and community presence of our brand promise. S/he should role model positive interactions and experiences with guests and demonstrate personal commitment in position.

• New Restaurant Openings (NRO)
• Successfully orchestrate new restaurant openings within their area.
• Topline Sales
• This position, whether in comparative (comp) store or NRO (New Restaurant Opening) environment, is the driver behind this key growth focus within his/her area through company programs and local store efforts.
• Cost Control
• This position, whether in comp store or NRO environment, is responsible to role model, educate and delegate so each store’s performance within his/her area meets/exceeds budgeted sales-to- profit flow through parameters.
•  Compliance
• Ensure all restaurants comply with health and safety regulations, legal compliance, as well as company policies and procedures”