About this role
Role Overview
- Act as an intermediary for the location’s Senior/Director of Operations
- Ensure restaurants within the assigned zone are clean, staffed, open for business, and operating to high standards
- Schedule managers to ensure a leader is present during hours of operations
- Provide coaching and support necessary to achieve business goals
- Conduct interviews and make hiring and termination decisions
- Assess skill levels of restaurant associates and conduct training as necessary
Requirements
- Documented and demonstrated experience managing types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union)
- Minimum of 3 years concurrent multi-unit, multi-concept management experience with underlying overall restaurant experience of 8-10 years in a small zone, or a minimum of 5 years with underlying experience in a large zone
- Graduation from a Food Service Management or Culinary program may substitute for a portion of the experience requirement
- Demonstrates team management, delegation and issue resolution skills
- Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards
Benefits
- Health, dental and vision insurance
- Generous paid time off (vacation, flex or sick)
- Holiday pay
- Meal and Transportation Benefits
- 401(k) retirement plan with company match
- Company paid life insurance
- Tuition reimbursement
- Employee assistance program
- Training and exciting career growth opportunities
- Referral program – refer a friend and earn a bonus