Purpose of Job:

Oversee restaurant operations for all assigned restaurants including financial performance, product

Essential Functions:

• Oversee and manage areas of each restaurant territory and make final decisions on matters of importance.
• Manage each restaurant’s P&L to optimize manageable profit, control COGS, Labor, and Controllables
• (semi-fixed expenses) as directed by the Director of Operations.
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of each restaurant.
• Responsible for the development and achievement of each restaurant’s business plan and goals by working with the DO.
• Ensure guest service in all areas in each restaurant meets company standards.
• Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained in each restaurant.
• Organize and implement local restaurant marketing in each restaurant as well as regional and national marketing promotions to increase restaurant sales.
• Hire, train and develop restaurant general managers through orientation, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Expected to exercise good judgment in decision-making and reporting issues to the DO.
• Responsible for hiring and terminating all management staffing within all state/federal guidelines.
• As needed support the development of new stores
• Food Handlers Card is required.

Accountability:

Manage the operation of each assigned restaurant through the development and growth of staff, sales and profitability to meet goals established in each location’s business plan. Ensures each restaurant is in accordance with established company standards, policies and procedures. Ensure all stores follow all state/federal guidelines, i.e. Board of Health, etc. Assist in the success of each restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness. Maintain a positive working relationship with each restaurant to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.

Qualification Standards:

Minimum of five to seven years of restaurant management experience required, QSR experience strongly preferred. High School diploma or equivalent required. Must be able to manage and provide leadership to multiple locations assigned by the owner. Must have a sense of urgency and the ability to motivate others to perform. Proven track record in management of COGS and labor. Qualified candidates must have excellent customer service and employee relation skills. Must be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast paced environment. Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. Must be able to perform all functions required of any job in the restaurant; travel to various meetings/seminars as called for by the ownership group. Interact with the public and co-workers constantly during shifts. Must have the ability to work with various people, ages, circumstances and be called upon to meet the highest values and standards. Must be able to work in and out of different temperature ranges. Capability to stand for long periods of time. Ability to lift up to 50 pounds. Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness.

Perform such similar, comparable, or related duties as may be required or assigned.

Job Type: Full-time

Pay: $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Health insurance
• Paid time off

Schedule:

• Day shift
• Monday to Friday
• Weekends as needed

Experience:

• Multi-unit: 3 years (Required)
• Food management: 3 years (Required)
• Profit & loss: 3 years (Required)

Work Location: On the road