Position Overview:

The position is responsible for overseeing the performance of a team of District Managers and Restaurant General Managers while driving Guest satisfaction. Responsible for increasing restaurant sales and profitability in the assigned market by making strategic business decisions including but not limited to operations, people, financials, equipment, guest experience and facilities. One of the major responsibilities of this role is employee management and Guest engagement and ensuring individuals are productive. Responsible for directly working with stakeholders in the business to test, pilot, and give feedback to different programs. Oversees an average Profit & Loss (P&L) of 50 million dollars through managing exceptional Guest service. Accomplishes target goals by driving sales, improving operations in the restaurants, and delivering EBITDA targets while driving Guest and employee satisfaction.

Applicant should possess interpersonal skills that will allow to manage, coach, develop and motivate current managers while instilling a Guest centric environment. Direct and manage overall operations of restaurants through on-site visits and analysis of reports. Ensures assigned area achieves financial commitments and guest satisfaction standards. Provide strategic and tactical guidance to develop restaurant operations, standards and guidelines including service, product preparation, sales, Guest relations and Restaurant Manager development.

Individual must be able to exercise patience and the ability to listen to Guest and Team Members' complaints. Possess the ability to train and manage the team to perform to their highest potential and building a Guest centric culture. Good communication, interpersonal skills, a deep understanding of Guests' needs and building a relationship with Guests are necessary for this position. Streamline processes to improve sales, traffic, and profitability across the entire market and creating an atmosphere to drive return Guest visits.

The Director of Operations position is responsible for the operations of a company owned market comprised of 32 restaurants and 7 District Managers.

Responsibilities:

• Responsible for maintaining quality controls in regard to Guest service, facilities, and operations
• Responsible for ensuring restaurants maintain accurate cash counts and inventory management
• Responsible for reviewing labor expenses and restaurant scheduling
• Responsible for onboarding new managers and delivering training plans to assist in their development, performance, and Guest service
• Responsible for setting weekly, monthly, quarterly, and annual team goals pertaining to sales, operations, Guest satisfaction, and profitability
• Makes hiring decisions and people related moves to drive a strong Guest centered culture
• Streamlines routine processes and follow ups across the entire marketspace
• Reports sales forecasts, profitability, and budget
• Conducts performance reviews with management teams
• Creates action plans to reach aggressive targets and close the gaps on key operations metrics including but not limited to speed of Guest service, food quality, friendliness, traffic, and sales

Essential Duties:

• Evaluate overall performance by gathering, analyzing, and interpreting data and metrics
• Travel throughout the region which includes UT, MT, and WY.
• Building a team of high performing Managers through pro-active recruitment and talent development to drive best in class Guest experience
• Streamlines routine processes and follow ups across the entire marketspace
• Reports sales forecasts, profitability, and budget
• Implementing routines to drive profitability, Guest experience, and restaurant operations
• Creates action plans to reach aggressive targets and close the gaps on key operations metrics including but not limited to speed of service, food quality, Guest satisfaction, traffic, and sales
• Working with Above Restaurant Leaders and Restaurant Managers to optimize restaurant sales by addressing customer feedback, food safety, Guest experience, and operational audits

Qualifications & Skills:

• Bachelor's degree in business or related field
• Strong business leader that can drive specific behaviors by leading by example
• Proficiency in Microsoft Office (Word, Excel, PowerPoint, and Outlook)
• Knowledge of basic financial concepts, P&L management, operations management, Guest culture, and leadership
• Skilled in directing and leading a team of professionals
• Ability to make quick decisions and multi-task with conflicting priorities; ability to effectively communicate both orally and in writing; ability to drive sales, improve operations and Guest experience/culture in the restaurants while delivering EBITDA targets

Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.