This position will oversee two restaurants and three foodservice locations (some are seasonal) and will report directly to the owner of a premier catering/hospitality business. This will require a hands-on multi-tasker to oversee multiple staff and managers. The position will also participate in the strategic decisions of the
company(s) and be an active part of the leadership of the business.
Job Requirements:
- Complete focus on operations, service, menu, restaurant environment, cleanliness standards, and food safety.
- Provide leadership and coaching to: recruit, hire, train, educate, coach, and motivate unit leads/management to maximize goals and objectives
- Identify and implement training needs and initiate development of all managers and key staff.
- Lead the design, implementation, and integration of new and existing training programs and operations manuals
- Develop, recommend, and participate in the formation and administration of all company policies and procedures. Aid in the development of long range goals with clear objectives.
- Analyze past, present and future operating performance against company standards. Formulate a plan to meet standards if necessary.
- Ensure that overall company financial targets are met including cost of goods, labor and all other controllable expenses.
- Analyze menu, cost of items, price of items and movement to ensure we have the most profitable product mix.
- Develop/create quality control measures as needed. Responsible for maintenance and continual improvement of them.
- Develop plans for new operating procedures to meet growing company goals as needed.
- Meet growth plan objectives within deadlines and budgets.
- Attend meetings with the ownership. Reports should include follow-up on all hot items discussed in prior meetings and those that are directly/related to the company objectives.
- Conduct field visits to all locations as necessary to assist with operational items, continuous improvement, and further develop best practices that drive sales and profit.
- Continually assess and improve operating standards, menu development, recipes, marketing and advertising, and all other items that have a bearing on daily operations and the brand.
- Facilitate open discussions and communication sessions with team members, and other business or vendor partners to improve organizational efficiencies and practices.
- Complete other tasks, projects and job duties as assigned and/or deemed appropriate.
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