Senior Restaurant Operations Manager

2 months ago

Grapevine, Texas, United States HMSHost Full time
Position Overview:

The Senior Restaurant Operations Manager (SROM) role is designed to oversee a multifaceted Quick Service Restaurant (QSR) or Casual Dining establishment, or a small group of dining venues situated in close proximity, with annual revenues typically exceeding $4 million.

The SROM guarantees that the establishment is maintained in pristine condition, adequately staffed, operational, and adheres to elevated operational and financial benchmarks. The SROM employs extensive discretion and judgment to make effective leadership choices, being accountable for the overall performance of the restaurant.

Key Responsibilities:

Operational Management:
  • Ensures that all managerial staff and team members recognize the significance of closing procedures to prepare the restaurant for opening, holding Shift Managers accountable for fulfilling all closing and opening checklists.
Staffing and Team Development:
  • Understands and exemplifies defined managerial behaviors that foster an environment conducive to employee engagement.
  • Allocates personnel and resources to optimize profitability within the restaurant, accepting responsibility for Profit and Loss (P&L) outcomes.
  • Delegates tasks, prepares work schedules, and guarantees that all shifts are adequately staffed.
  • Provides consistent support, coaching, and motivation to restaurant staff to achieve business objectives.
  • Conducts interviews for potential candidates and makes decisions regarding hiring, termination, promotions, and other employment status changes.
  • Ensures that the principles of diversity and inclusion are comprehended and actively practiced within the restaurant.
  • Oversees the onboarding and offboarding processes for all restaurant personnel, ensuring compliance with training and procedural requirements.
  • Analyzes financial and operational reports to monitor progress towards unit goals and assigns tasks to meet those objectives.
  • Recognizes and appreciates staff contributions and performance, supporting company recognition initiatives.
  • Champions employee engagement practices and ensures that the company maintains current contact information for all associates.
Product Management and Equipment Oversight:
  • Ensures that daily inventory orders are placed and that units are stocked with the necessary products.
  • Oversees the receipt of goods, invoice processing, and vendor communications regarding supply chain issues.
  • Maintains proficiency in management information systems and tools utilized by the company.
  • Monitors and manages restaurant equipment, scheduling routine maintenance or repairs as necessary.
  • Participates in company audits and ensures compliance with operational standards.
  • Minimizes waste and participates in food donation initiatives.
Brand Knowledge and Training:
  • Evaluates the skill levels of restaurant associates and coordinates training and educational activities as needed.
  • Embraces technological advancements and encourages employees to adopt new systems implemented by the company.
  • Maintains comprehensive knowledge of brand standards and operational protocols, ensuring associates are well-informed.
  • Develops and implements innovative strategies to enhance revenue.
Visual Appeal and Customer Engagement:
  • Manages daily operations of associates within designated restaurants or points-of-sale.
  • Utilizes discretion to address customer and associate inquiries and determines when to escalate complex issues.
  • Provides ongoing feedback to associates, reflecting on their progress towards individual and business goals.
  • Implements marketing initiatives as directed, driving revenue and collaborating with support teams.
Health and Safety Compliance:
  • Maintains a thorough understanding of all health, safety, and sanitation regulations.
  • Ensures that all managers and staff are aware of and adhere to safety standards.
  • Trains new managers and associates on health protocols and compliance requirements.
  • Understands and executes all health and safety activities as outlined in the Manager's Guide.

Qualifications:
  • Proven experience managing QSR or Casual Dining establishments, with a minimum of 3 years in P&L management and 5-7 years in the restaurant industry.
  • Graduation from a Food Service Management or Culinary program may substitute for part of the experience requirement.
  • Demonstrated skills in team management, delegation, and conflict resolution.
  • Knowledge of company policies, products, and operational standards.
  • Ability to communicate effectively, comprehend instructions, and engage with individuals comfortably.

Additional Information:

For more insights into HMSHost and potential career opportunities, please visit our website.

We are an Equal Opportunity Employer (EOE) and welcome applications from all qualified individuals.

We maintain a Drug-Free Workplace (DFW).

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