About this role
Role Overview
- Act as an intermediary position for the location’s Senior/Director of Operations
- Ensure all restaurants within the assigned zone are clean, staffed and operating to high standards
- Schedule managers to ensure a leader is on-site during all hours of operations
- Provide consistent support, coaching and encouragement to restaurant staff
- Conduct interviews and make hiring, termination, and promotion decisions
- Monitor financial and operational data to meet zone goals
- Collaborate with DO/Sr. DO about issues and strategy
- Engage in purchasing decisions for repairs and maintenance
Requirements
- Documented and demonstrated experience managing types of restaurants (QSR, Casual Dine, Full Service, similar complexity)
- 3 years concurrent multi-unit, multi-concept management experience for small zones or 5 years for large zones
- Graduation from a Food Service Management or Culinary program may substitute for a portion of time-based experience
- Team management, delegation and issue resolution skills
- Knowledge of HMSHost policies and product, service, quality, equipment and operations standards
- Ability to speak, read and comprehend instructions, short correspondence and policy documents
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