About this role
Role Overview
- Act as an intermediary position for the location’s Senior/Director of Operations
- Ensure restaurants within the assigned zone are clean, staffed, and operating to high standards
- Open and Close processes effectively
- Responsible for scheduling managers on site during all hours of operations
- Provide restaurant staff with support, coaching, and encouragement
- Ensure company and branch diversity and inclusion philosophy is understood and executed
- Interviews candidates and makes hiring decisions
- Hold GMs accountable for onboarding and offboarding of restaurant associates
- Monitor financial and operational data and reports toward zone goals
- Engage with Ops Controller and DO/SDO on financial decisions
Requirements
- Documented and demonstrated experience managing restaurants (QSR, Casual Dine, Full Service, similar complexity)
- Overall responsibility for success and failure of those restaurants for multiple annual cycles
- Concurrent multi-unit, multi-concept management experience for a minimum of 3 years for a small zone
- Minimum of 5 years with underlying overall restaurant experience of 8-10 years for 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
- Knowledge of HMSHost policies 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