Food Service Operations Manager(FSOM)
The FSOM Provides overall leadership and direct supervision of approximately 5-10 food service locations of various types and ensure that each Store Manager or Restaurant Manager meets or exceeds the operations plan established for each location. Locations will be comprised of SubStation franchise location as well as Corner Pantry deli and Hot Food Program operations.
The FSOM accomplishes these goals by actively engaging in the coaching, direction, and training of Managers, Assistant Managers, and teams on a day-to-day basis and in collaboration with the Director of Food Services.
Focal points include establishing and reviewing location specific performance targets, maintaining company and franchise brand specific standards in food safety, product and facility specifications, introducing and reinforcing new company products and initiatives, and selecting, training, developing, and motivating team members and managerial employees.
FSOM will directly perform hands-on operational work as necessary to stay sharp, train team members, respond to immediate customer service or severe staffing needs or otherwise model appropriate skills and behaviors in the locations.
Job Responsibilities include but are not limited to:
Ensure all locations meet or exceed the company and franchise operation, quality, and cleanliness standards.
Understand how customers are viewing your restaurants through scheduled weekly visits and detailed analysis.
Work with management team to identify and develop strategies to address opportunities.
Participate in selection and orientation of team members.
Lead product and program roll outs.
Analyze the financial performance of your scope and identify trends.
Coach team on driving sales and profitability.
Conduct one-on-one with management team.
Provide ongoing and constructive feedback for all in scope.
Collaborate with C-Store operations team to achieve common goals.
Job Requirements and Essential Functions:
Ability to accommodate the likelihood of a variable work schedule as required.
3 years supervisory experience in a food service environment(1 year multi-unit preferred)
Technically proficient in all aspects of food safety, preparation, production, and delivery.
Thorough knowledge of margin based food costing and controllable expense management.
Assume total operational and financial responsibility for locations within scope.
Able to manage and oversee subordinate employees and provide direction.
Must travel to designated stores and work with management team on a regular basis.
Valid drivers license required
Must pass background check and drug test.