Description

Job Title: Multi-Unit Manager

Reports to: President

Location (Job Location): San Francisco Bay Area, CA.

Employment Type: Full-time; Exempt

Schedule (Work Hours)

Days and hours may vary; a minimum of 50 hours per week is expected. This position requires a flexible schedule with weekend and evening work required as necessary. This role is required to be in the field. This is not an office-only position.

Summary (description):

The Multi-Unit Manager is responsible for store level P&L, staffing, training and team development, vendor management, managing costs, maximizing sales, and guest satisfaction to meet company goals and objectives.

As the Multi-Unit Manager you will work with managers of each property in assessing and attaining operational excellence. This role requires expertise in developing restaurant and bar operations, finance reporting, marketing, revenue maximization, strategic planning, budgeting, forecasting, facility maintenance, owner relations and administration, and most of all, a great understanding of outstanding hospitality. They are ultimately responsible for the day-to-day operations of two or more restaurant units.

Essential Functions include but may not be limited to:

• Liaise with the President, Executive Chefs and CFO to make decisions for operational activities and set strategic goals

• Reports to and communicate on a regular basis with all Shift Leads, Assistant General Managers, and General Managers, and Chefs/ Sou Chefs and other FOH staff

• Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements as needed

• Member/Guest relations including the planning of private parties and ala carte services

• Continuous communication with culinary teams to assist with menu development, inventory levels, cost, and staffing

• Develop effective General Managers and Chefs who embrace accountability for their restaurant performance while upholding company standards and culture

• Participate in staff education initiatives

• Assist in interviewing, selecting and training of new hires

• Manage relationships/agreements with external partners/vendors

• Evaluate regularly the efficiency of business procedures as they relate to operations according to organizational objectives and apply improvements as needed

• Provide operational assistance to properties in need by evaluating challenges and opportunities and developing tactical plans and solutions

• Ensure all company policies and procedures are fully implemented

• Evaluate overall performance by gathering, analyzing and interpreting data and metrics

• Ensure that the company runs with legality and conformity to established regulations

• Oversee property and restaurant facility and maintenance including but not limited to repairs and maintenance, capital expenditures and projects, and cleaning and maintenance schedules

• Participate in PR & Marketing discussions and photo shoots

• Champion Omakase Restaurant Group as a best place to work status. Infuse each property with the Omakase Restaurant Group culture that speaks to the values of the organization creating positive and effective work environments while maintaining unique identities and promoting retention

• Other duties and responsibilities as necessary

The duties of this position may change from time to time. ORG reserves the right to add or delete duties and responsibilities at the discretion of ORG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Physical Demands

The physical demands described here are representative of those that must be met by the Director of Operations to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Multi-Unit Manager is regularly required to stand, walk, sit, talk or hear. Frequently they are required to use hands and arms to reach, handle, or feel objects, tools, or control. The employee is occasionally required to stoop, kneel, crouch, or crawl and must be able to lift and/or move up to 50 pounds, be able to work in a sitting or standing position for long periods of time.

Qualifications

Requirements

• Bachelors in hospitality or relevant field

• 5 years of restaurant leadership experience, including successfully managing P&L and driving unit profitability

• High-energy leader with a solid track record of leading and growing an operations organization in the restaurant industry

• Deep experience implementing standardized policies and operating procedures across multiple restaurant concepts, and hiring and mentoring high-caliber talent to support business growth

• Strong entrepreneurial business acumen and analytical skills

• Highly organized, self-motivated, and proactive

• Identifies risks and solves problems before they emerge

• Able to handle multiple tasks with ease and prioritize workload in a deadline-driven, demanding environment

• Commitment and passion for developing and mentoring team members across various levels

• Highly proficient in industry-standard computer/software systems including Microsoft Office, POS, inventory and cost control applications: Toast, R365 preferred

• Thorough knowledge of food safety, sanitation practices and Health Department compliance