Lead a high impact team of field based subject matter experts on restaurant brand standards, menu execution, food safety, excellent customer service and profitability. Providing training, coaching, competitive benchmarking, verification and driving continuous improvement within restaurant operations.

• Provide strategic oversight of the coaching and verification process for restaurant brand standards to the Region Restaurant Leaders, based in the field. Ensure that all restaurant training and reference tools are complete and accurate. Have a clear process for the development of all levels of leadership in restaurant operations (store and field.)
• Lead the Ecosure third party Food Safety program. Set goals and drive continuous improvement on key food safety metrics. Drive continuous improvement using program result insights.
• Lead the scope of the Restaurant Customer Experience Visit (CEV). Set goals and drive continuous improvement on key customer satisfaction metrics including customer service, menu execution quality, speed of service and cleanliness.
• Provide input into the setting of key restaurant financial control targets including labor, shortage, and waste. Lead the process for coaching, verification, and action planning to drive improvement.
• Support new restaurant growth (restaurant layout, labor, staffing, training, profitability).
• Participate in testing and implementation of new restaurant equipment and technology to simplify operations, improve the customer experience and profitability. Identify other opportunities to simplify operations and improve the customer experience.
• Partner and align with Restaurant Merchandising Team, Region Directors, Zone Vice Presidents.

EDUCATION: Bachelors/4 Yr Degree

YEARS OF RELEVANT WORK EXPERIENCE: 10 years

YEARS OF MANAGEMENT EXPERIENCE: 10 years

CERTIFICATIONS / LICENSES: Drivers License, Serv Safe Certificate

SPECIFIC KNOWLEDGE AND SKILLS:

• Restaurant Operations leadership experience (QSR, Fast Casual, Casual Dining) with specific career progression related to restaurant operations and enhanced strategic thinking in restaurants and/or operations.
• Solid financial analysis capability relating to restaurant P&Ls including sales, margin, waste, shrink, labor, net profit.
• Knowledge of restaurant industry, foodservice best practices in customer service (hospitality), quality, speed of service and cleanliness, as well as business acumen of running a complete business unit.
• Proficient in a variety of software systems (Word, Excel, Outlook, and Power Point) and able to adapt to new systems.
• Ability to travel with frequency.
• Strong facilitation, influence, presentation skills, and leadership skills.