Lucy's Restaurant Group is seeking a talented Operations Manager to run day to day Operations of it's two QSR's, Wildchild Taco and Little Darling Burger Co. located in the Auburn University Hey Day Market next door to the new Rane Culinary Science Center and the Luxury Laurel Hotel and Spa. Little Darling Burger Co. and Wildchild Taco are Chef inspired QSR concepts and the brain child of Executive Chef Brian Paolina and the founder and owner of Lucy's Restaurant in Auburn, Lisa Van Der Reijden. These concepts are located in the newly constructed Hey Day Market in the charming college town of Auburn, that is home to Auburn University and Lucy's Restaurant Group. Lucy's is a modern American eatery located off Moores Mill Rd in Auburn and offers regionally sourced seasonal contemporary fare and award winning cocktails.
Summary:
Want to be a part of a fast-growing multi concept restaurant group with a proven track record of success? The Operations Manager will be responsible for the overall operations of two locations at the Hey Day Market, including Wildchild Taco and Little Darling Burger Co. This position is responsible for leading a team of QSR Professionals and Crew Members ensuring compliance recipe standards along with food safety and sanitation standards all while creating a positive and productive work environment for all team members.
If you are a passionate leader with a commitment to elevated hospitality, we look forward to hearing from you!
POSITION OVERVIEW
The Operations Manager in the Quick Service Restaurant (QSR) role supports the Executive Chef in providing leadership of the Crew Member Team by ensuring the team is properly trained and prepared to execute the food menu at a high level for both QSR's and additionally provide a high level of customer service. The Operations Manager is responsible for the planning and production of all menu items to perfect specification utilizing the Team Member and their own labor to prepare and serve the QSR Menu. The QSR Operations Manager is also responsible for all culinary functions, staffing, recruitment, ordering, food safety, organization and cleanliness of each stall in the QSR. This will involve training and supervising of all team members along with the recruiting and training of shift supervisors to run operations while the Operations Manager is off or out of the building. The Operations Manager will report to LRG Director of Operations and the Executive Chef of LRG. The Operations Manager will be responsible for menu execution, inventory, and managing of all supplies as well as ordering, invoice management and input, including cost controls as it relates to purchasing and labor. The Operations Manager will aid in ensure the kitchen is up to safety standards, clean and kept in good repair along with managing crew members in obeying sanitation rules and following Health Codes. During mealtimes, it is important that the Operations Manager be quick on his/her feet and be able to make smart decisions instantly and be prepared to "jump in" and help on a register, grill or expo to ensure the success of the operation and the team. The Operations Manager is responsible for staff scheduling and discipline and plans the activities of and schedules all employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. The Operations Manager hires, trains, disciplines (when necessary), Crew Members and recommends the termination of employees according to Lucy's guidelines and policies and strives to continually improve guest and team member engagement and maximize the financial performance of the department.
Quick Service Restaurant (QSR) Operations Manager needs to be prepared to handle the fast pace of a busy food service environment. Be capable of prepping and producing high quality food product per specs. The QSR Operations Manager should be able to work long hours when needed and remain calm in a sometimes hectic environment. The Operations Manager must have a high level of Team Member focus along with guest experience focus. We want our team and guests to feel like they are cared for on a very high level.
REPORTING RELATIONSHIPS
Reports to the Director Of Operations and Executive Chef of LRG. QSROM has oversight for all team members in assigned outlet.
PRINCIPLE DUTIES AND RESPONSIBILITIES
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Promote and embody Lucy's Family Values and House Rules - Provide inspirational leadership to enliven the Lucy's brand. Live by our Lucy's family values and house rules and teach others to do the same
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Supervise and execute daily culinary operations at a high level in the food hall stall and ensure compliance with all policies, standards and procedures. Understand team member positions well enough to perform duties in team members' absence.
- Maintaining the highest level of food quality, consistency and be the master of all things culinary in the QSR's
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Assist in developing systems and processes along with streamlining execution and reducing complexities
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Schedule team members to business demands and track team member time and attendance with budgeting and labor constraints in mind
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Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
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Ensure compliance with food handling and sanitation standards. Follow proper handling and correct temperatures of all food products in accordance with Health Department policies.
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Regularly estimate production needs and communicate to Crew Member Team.
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Prepare and cook food. Train others on how food should be presented and create innovative, attractive food displays.
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Maintain purchasing, receiving and food storage standards.
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Ensure regular, ongoing communication occurs (e.g. daily line ups, divisional/departmental meetings, attendance at leadership meetings).
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Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
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Solicit team member feedback, utilize an "open door" policy and review team member engagement results to identify and address team member problems or concerns.
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Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
- Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
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Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.
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Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
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Communicate the impact of the department's operations on the property's operational and financial goals and objectives and achieve or exceed budgeted goals. Achieve and exceed goals including performance goals, budget goals, team goals, etc.
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Review guest comments when needed, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges.
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Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Serve as a role model to demonstrate appropriate behaviors.
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Recruit and select talented team members who will enhance the Lucy's culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
- Train team members: plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback.
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Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
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Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.
QUALIFICATIONS & SKILLS REQUIRED:
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A natural leader who possesses a fire in their belly to lead, work hard and has a passion for our industry
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A post-secondary diploma or degree in a field of study related to this profession; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
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Detailed culinary operating knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
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Experience successfully leading in a fast-paced environment and prioritizing demands.
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Strong interpersonal, team member relations and leadership abilities.
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Well versed in culinary financial aspects
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Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.
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Ability to identify and solve problems.
- Professional & appropriate business appearance and demeanor aligned with the Lucy's brand and culture.
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Excellent verbal and written communication skills.
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Flexibility to meet the demands of a very busy operation
PREFERRED
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Serv Safe certification
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Culinary arts degree
College degree in hospitality management
Benefits:
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Competitive salary and benefits package
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Opportunity to work in a vibrant and fast-paced environment
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Chance to make a difference in the community
Job Type: Full-time
Benefits:
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Dental insurance
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Employee discount
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Flexible schedule
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Health insurance
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Paid time off
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Vision insurance
Schedule:
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10 - 11 hour shifts
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Day shifts
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Night shifts
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Opening and Closing
Ability to commute/relocate:
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Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required)
Work Location: In person
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