Unit Leader – Job Description
As a Leader you are responsible for protecting and strengthening the company by ensuring operational excellence, building a high-performance culture, and driving financial success and delivering an outstanding Brand Experience, making your location a true destination for locals and tourists.
Your top responsibility is to apply your leadership to protect and develop our unique brand.
Unit Leaders are responsible for the following :
1. Operations:
- Oversee food preparation and maintain strict and high quality standards
- Ensure proper equipment use, preventive and regular maintenance, and cleanliness
- Execute and verify opening and closing procedures
- Maintain DOH logs, waste logs (paper & E-Forms), and shift reports, health and safety of our guests and teams is always your number 1 priority
- Manage ordering, scheduling, time clock accuracy, and uniform compliance
- Use checklists to ensure consistency, compliance, and operational efficiency
- Proficiently operate all POS, inventory, delivery, and self-checkout systems
- Deliver an outstanding brand experience making your place a unique destination for locals and tourists
KPIs : DOH A, Quarterly Brand Experience Audit, reviews/online reputation, NPS
2. Leadership:
Integrity
- Speak respectfully, treat others right, and do the right thing, speak English as main language
Engagement
- Create a positive, energetic environment
- Set your team up for success
- Deliver kindness and meaningful customer connection
Go Beyond
- Drive sales and upselling through energy and initiative
- Demonstrate resilience
- Know and own your neighborhoods : businesses, BIDs, events, repeat customers, tourists, etc
Develop Others
- Coach daily and build the next generation of leaders : have quarterly talent reviews with your direct leader to discuss the next leaders of our company
- Provide feedback, accountability, and growth opportunities,
- Train your teams to deliver our unique brand experience
KPIs: Tenure, creation of other leaders, eNPS, turnover%
3. Finance
- Own and achieve your budget
- Own and manage your P&L : achieve desired labor %, cogs % and opex %
- Drive revenue through strong selling and upselling techniques and destination building
- Control cogs through: training, portioning, waste control, purchasing and receiving control, theft, inventory counts, job aids and recipes
- Optimize staffing levels and operating hours using accurate forecasting
- Manage your opex through preventive maintenance, control disposables, energy controls, etc
- Protect profitability through disciplined execution and smart decision-making
KPIs: Budget (Revenue, cogs%, labor%, opex%)
Qualifications & Requirements
Leadership - you love making your team grow and take the best (not the most) out of them
Communication Skills – Clear brand ambassador with strong leadership presenceSales Ability – Persuasive, customer-focused, revenue-drivenTechnical Skills – Operational expertise, financial literacy and management and hands-on unit knowledgeLicenses – Food Protection Certification; Fire Department & Liquor License (if applicable); 18+Availability – Flexible, reliable, and committed to operational needs
Pay: $52,695.33 - $63,461.04 per year
Benefits:
- Employee discount
- Flexible schedule
Work Location: In person
