Operations Head

Head of Operations – BNS Food and Beverages

RESPONSIBILITIES:

The Director of Quick Service Operations is responsible for managing the Quick Serve / Fast Casual Division for this fast-growing restaurant group. The Director is accountable for profitable business performance and revenue generation, maintaining high standards of food and beverage, hospitality and service, training and development, and health and safety. The Director of Quick Service Operations ensures objectives are achieved while operating within all company guidelines and following ethical business practices. This is a multi-unit role, currently overseeing multiple unique concepts and management teams. This division will evolve over time due to expected future growth.

REQUIREMENTS:

At least two year as a Multi-Unit Manager. Requires three plus (3+) years of increasingly responsible restaurant/food service experience. 
College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

ï‚·         High level of self-awareness and emotional intelligence

ï‚·         Good communicator and teacher

ï‚·         Can manage people to grow professionally and achieve results.

ï‚·         Ability to quickly and effectively make decisions while under pressure.

ï‚·         Understands P and L Reporting

ï‚·         Knowledge of computers (MS Word, Excel)

ï‚·         Strong leadership and social skills

ï‚·         Highly organized

ï‚·         Excellence driven

ï‚·         Self-disciplined

ï‚·         Collaborative

ï‚·         Thoughtful

ï‚·         Innovative

ï‚·         Accountable

ï‚·         Dependable

ï‚·         Timely

Duties Include:

Ensuring restaurant managers maintain acceptable staffing levels in all departments to build sales and improve profitability.

Ensuring restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience.

Drive performance and sales levels improvements for all restaurants.

Establish budgets for all restaurants in alignment with region and company goals.

Producing and maintaining an effective and measurable succession plan for all levels within their area, including management, key hourly team members and shift leaders.

Teaching, coaching, leading and developing General Managers and the entire restaurant management team.

Ensuring new company initiatives are supported and communicated clearly to all managers and team members.

Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis.

Ensuring all Limited Time Offers, drink specials, menu and procedure changes are rolled out in a clear, precise and effective manner.

Promoting and protecting Chatimes Brand Absolutes.

Ensure market is showing continuous improvement in driving performance and utilizing performance management skills.

Diagnose and help troubleshoot business opportunities.