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Multi-Unit Restaurant Leader

2 months ago

Miami, Florida, United States Pollo Campero Full time

Overview of the Role & Core Responsibilities

The Regional Operations Manager will oversee the management of company-owned restaurant operations and staff within a designated area. The main objective is to maintain the brand's standards and reputation while improving customer satisfaction and profitability. This role focuses on fostering growth opportunities through strategic business planning, ensuring restaurant excellence through ongoing assessments, coaching, and building strong relationships based on trust and respect.

Key Responsibilities Include:


• Ensuring that all team members in the region are well-trained, motivated, and empowered to achieve complete customer satisfaction.


• Assessing each restaurant's adherence to company standards, providing constructive feedback and coaching for improvement, and conducting regular inspections.


• Relaying customer feedback and concerns to the relevant Area or Restaurant Manager, ensuring timely and effective resolution.


• Guaranteeing that all General Managers receive proper orientation, training, and development opportunities.


• Training, mentoring, and offering consistent performance feedback (both positive and corrective) to enhance employee performance.


• Evaluating the overall performance of General Managers based on clearly defined standards and expectations.


• Delivering appropriate and effective counseling and/or disciplinary actions when necessary.


• Providing thorough training and follow-up on new products, programs, and operational changes.


• Actively recruiting new General Managers and ensuring that employees are prepared for advancement. Aligning management skills with restaurant needs to optimize results.


• Analyzing business performance and initiating corrective actions when financial expectations are not met.

Qualifications/Requirements:


• Bachelor's Degree or equivalent experience.


• Bilingual in English and Spanish is preferred.


• A minimum of 3 to 5 years of experience in Restaurant Operations, utilizing experience to make informed decisions and achieve objectives.


• Strong financial and administrative skills; capable of identifying problems, gathering data, establishing facts, drawing valid conclusions, and recommending solutions.


• P & L Accountability – 3rd Level.


• Excellent presentation, computer, written, and verbal communication skills.


• Proven ability to manage multiple projects simultaneously while prioritizing critical tasks, demonstrating a high degree of creativity and flexibility.