Benefits:

Free food & snacks

Health insurance

Paid time off

Parental leave

Training & development

Responsible for overall operations of a group of restaurants in an assigned area. Recruit, hire, train and have oversight of department leads, as well as managing store financials, profitability, budgets, labor and operating expenses.

Position will be responsible for sales plans for individual units, providing input to strategic decisions that affect the functional area of responsibility. Will provide input into developing the budget.

As the Operations leader, this individual will ensure there is sufficient support and act as a steward for food court operational excellence initiatives.

Responsibilities:

· Establishes and maintains operational standards for all stalls

· Ensuring food and service always exceeds company standards of excellence.

· Sets the expectation for FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service.

· Make certain all operational duties and tasks are completed timely.

· Demonstrate full leadership skills while working and set an example for all other subordinate employees.

· Acts as the liaison between corporate members and all restaurant employees.

· Oversee all food court leases, operations, permits, and warranties, ensuring timely updates to any outstanding items

· Oversee all repair and maintenance responsibilities for the physical location, delegating as appropriate within the team or to third party vendors

· Handles Vendors onboarding and first line contact

· Communicates information effectively and efficiently; drives overall communication of management team

· Consistently monitors, coaches and encourages management team to meet Company’s service standards

· Ensures all required licenses and permits are maintained and posted by Federal, State & City regulations (FDA, USDA, CDC)

· Ensures all employees meet safety standards and guidelines

· Develop and maintain key performance indicators (KPI’s) and provide insights into senior leadership on food safety and food trends

· Read and understand all catering and bar events and procedures

Qualifications: Minimum 4-7 years working in a fast food or multi-dining restaurant. Ability to be flexible with job demands and open-minded. Ability to operate and use all the equipment necessary to run a restaurant. Proficient in a variety of technology stems, such as Microsoft Office, POS Platforms, Analysis Programs etc.

Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. Within 6 months of hire obtain all certifications required under food protection and safety. Experience with Restaurant operations management, team management, and team development.

Education:

· High school Diploma

· AA or bachelor’s degree in business administration (preferred) Or compatible

· Restaurant – Food Management certification (preferred)