Restaurant Operation Manager

SUMMARY A Restaurant Operations Manager Responsible for the development, implementation, and continuing assessment and maintenance of restaurant operational procedures, equipment, process to improve operational efficiencies and customer experience. This is an onsite field position supporting stores within an assigned region. Candidates must be able to travel to various locations within their assigned region. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned or required: Manages and develops operational support activities for new product tests, promotions, equipment, and other operational programs. Develops operational procedures, partners with Training Department to create/improve training programs for the restaurant department, solicits feedback from district and restaurant management and evaluates test’s results. Creates/implement SOPs, Opening/Closing procedures, deployment and other initiatives that support the restaurant operations. Makes recommendations and/or consults with management on product, process, and equipment issues related to achieving strategic goals. Evaluates products, processes, and procedures, identifies opportunities for product/process simplification and/or deletion. Develops and evaluates systems that focus on cost controls (shrink, packaging, etc.) Analyze labor utilization, facility layout, equipment to evaluate kitchen effectiveness and identifies areas of opportunity. Works cross functionally with other departments in multiple restaurant projects. Ensures compliance with BLC standards. Maintains log of all project activities, outcomes and recommendations to ensure proper document retention of information. Performs other related duties, tasks, and responsibilities as required, assigned and directed. Support and develop procedures to ensure compliance with Health Department codes and regulations.