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Job Description

 

Primary Purpose of Position :

Leads and directs daily restaurant operations of the assigned Area to grow sales and guest counts and achieve profit/margins while maintaining high operating standards, and ensuring guest satisfaction. Ensures goals and objectives are achieved while operating within company guidelines and following ethical business practices.

Responsibilities:

  Builds market share within assigned Area, by achieving company sales and guest count growth, both directly and through the effective management of General Managers. Achieved through attainment of operational excellence, brand protection, regular and appropriate facility reinvestment, implementation of new products, and execution of marketing strategies. Ensures focus on the Frisch's Brand promise by elevating the guest experience in company restaurants within assigned Area. This is achieved through the ongoing review, analysis and utilization of customer data from all sources (SMG, Steritech, etc.) to develop actionable tactics that drives brand commitment and guest count growth. Drives financial performance through consistent execution of systems and process to achieve financial metrics. Maximizes Area/Restaurant profit objectives, and provides leadership and direction to subordinates for achievement of their assigned restaurant profit objectives. Works closely with Region Coach. Support growing our culture by hiring and developing top talent in all restaurants to achieve management and employee staffing levels, including retention goals. Align recognition and rewards with performance and ensure each employee has an ongoing development plan. Provides leadership to and management of direct /indirect reports including mentorship and development. Manages the effective development and utilization of the Area's human resources and training strategies and tactics. Manages the performance management and bench planning processes in the Area, working closely with the HR Business Partner Drive consistency in the execution of all systems and process to achieve our brand vision of the best place to work, eat and own. This consistency comes through the execution of food safety standards, cleanliness systems, ServSafe, Steritech, etc.

 

 

Knowledge, Qualification, Skills, Experience Bachelor's degree in Business Administration, Restaurant Management, or related field 3+ Years of increasingtly responsible restaurant operations management including mulit-unit store management expereince Expereince in performance measurement P&L analysis Proven track record of qualitative analytical skills and problem solving that drives innovative solutions to complex situations Must possess excellent writtten and verbal communication abilities. Strong organizational skills and the ability to multi-task are required Ability to manage direct reports, influence stakeholders, lead multiple projects, and meet deadlines in a fast paced environment

 

 

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