Position Overview:
This Multi-Unit Leader will be responsible for managing team development, ensuring operational excellence, and leading and overseeing New Restaurant Openings (NROs) across assigned restaurants. This Multi-Unit Leader will work closely with General Managers, Partners and restaurant leadership to ensure the achievement of operational goals, drive guest satisfaction, and foster a culture of continuous improvement. This role also involves recruiting, training, and developing staff, facilitating operational training programs, and ensuring smooth restaurant launches.
Key Responsibilities:
Operational Excellence & Oversight:
- Analyze P&L Statements: Review and analyze Profit and Loss (P&L) statements for assigned restaurants, ensuring financial goals are met and operational efficiency is maintained.
- Coach Food Quality, Service, & Cleanliness: Provide continuous coaching and guidance to ensure that food quality, guest service, and restaurant cleanliness meet company standards.
- Diagnose Barriers to Guest Experience: Identify and address any operational barriers affecting guest satisfaction and take corrective action where necessary.
- Oversee Hiring and Training: Manage the hiring and onboarding processes to ensure restaurants are fully staffed, and team members are properly trained and cross-trained.
Team Leadership & Communication:
- Conduct Routine Evaluations: Regularly evaluate and provide feedback on the performance of restaurant teams and managers through operational assessments like Ecosure, Food Safety, and Drive-Thru evaluations.
- Deliver Difficult Conversations: Address performance issues and facilitate difficult or complex conversations with team members or managers when necessary, following company protocols.
- Collaborate with Cross-Functional Teams: Partner with teams from HR, Learning & Development, Maintenance, Finance, and other departments to support restaurant teams and initiatives.
- Maintain Regular Check-ins: Regularly check in with General Managers, restaurant staff, and partners to track progress, address concerns, and celebrate wins.
New Restaurant Openings (NRO) Leadership:
- Lead New Restaurant Openings: Manage the process of opening new restaurants, ensuring all operational, staffing, and training requirements are met before the launch.
- Build Out Team for NRO: Assist Operating Partner and Restaurant Leadership in leading the recruitment, hiring, and training efforts for new restaurant teams to ensure readiness for opening day.
- Submit Bonuses for Trainers: Track and submit bonuses for trainers who play a key role in the NRO process, ensuring all necessary training and certifications are completed.
- Check-In Communication: Maintain regular communication with stakeholders, including General Managers, Partners, and cross-functional teams, to ensure milestones are met and issues are addressed proactively.
- NRO Team Station Validations & Shift Certifications: Conduct station readiness checks and certify that all NRO Training team members are prepared to take on their respective shifts before the NRO.
Training & Development:
- Facilitate Development Programs: Implement and facilitate ongoing development programs to support the growth of team members and managers.
- MIT Schedule: Manage the scheduling and training of Managers-in-Training (MITs) to ensure they gain hands-on experience and are prepared for future leadership roles.
- ServSafe Compliance: Ensure all team members, especially managers, are up-to-date with required ServSafe certifications and maintain a high standard of food safety. Work with Director of Operations to keep a database and conduct regular recertifications prior to expiration.
General Responsibilities:
- Oversee Operational Goal Setting: Collaborate with restaurant leaders to set and achieve operational goals that drive performance and align with the company’s strategic priorities.
- Handle Elevated Guest Complaints: Manage and resolve escalated guest complaints, ensuring a swift and effective resolution to maintain a positive guest experience.
- Monitor Scheduling: Provide feedback and analysis on team member and management scheduling to optimize labor efficiency.
- Support New Restaurant Openings (NRO): Provide oversight and support during the opening phase of new locations, ensuring a successful launch and transition to steady-state operations.
- Ad-Hoc Projects: Assist with special projects and additional responsibilities as directed by senior leadership.
Work Schedule:
- Field-Based Role: Spend 90% of working time in the field, in-restaurant, supporting daily operations and team development.
- Weekend and Evening Shifts: Commit to working a minimum of one weekend per month and two dinner shifts per week to provide operational support and leadership visibility.
Key Qualifications:
- Experience: Minimum five (5) years in an operations leadership role within the food service industry. Demonstrated success in managing cross-functional teams and driving organizational goals.
- Leadership Skills: Strong ability to lead, coach, and mentor restaurant teams and managers, fostering a positive and high-performing work environment.
- Operational Expertise: Demonstrated experience in managing P&L statements, ensuring food safety compliance, and maintaining high standards of food quality, service, and cleanliness.
- Problem-Solving Abilities: Ability to diagnose operational barriers and implement effective solutions to enhance guest experience and team performance.
- Communication: Excellent communication skills, with the ability to deliver clear and constructive feedback, conduct training, and handle difficult conversations.
- Flexibility: Willingness to work flexible hours, including evenings and weekends, to support restaurant operations.
- Certifications: Maintain up-to-date ServeSafe Manager Certification. Acquire and maintain ServeSafe Proctor license.
- Education: Preferred, but not required, a Bachelor’s degree in Business Administration, Operations Management, or related field.
Work Environment & Physical Demands:
Work Environment:
- This role involves a combination of office-based work and on-site field operations.
- Frequent travel to various field locations is required, which may include remote or outdoor environments with varying weather conditions.
- Must be able to work in high-pressure situations and adapt to dynamic, fast-paced environments.
- Occasional exposure to operational hazards, such as construction sites, heavy equipment, or industrial settings, requiring adherence to strict safety protocols.
Physical Demands:
- Must be able to work a flexible schedule, including weekends, evenings, and the occasional holiday, to accommodate the needs of the business and the team.
- Regular travel to Meyer Foods restaurants will be required, with occasional overnight stays.
- Ability to stand, walk, and move around for extended periods while visiting field sites.
- Regularly required to lift, carry, push, or pull items up to 40-50 pounds as needed.
- May involve climbing, bending, kneeling, or crouching during site inspections or operational activities.
- Ability to drive a vehicle to and from regional restaurants.
- Requires the ability to communicate clearly in person and via phone, email, or other remote communication tools.
- Visual acuity is necessary for reading, monitoring field activities, and reviewing reports or operational data.
Pay: Up to $75,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee assistance program
- Employee discount
- Health insurance
- Health savings account
- Life insurance
- Paid time off
- Referral program
- Vision insurance
Work Location: In person
