10 years of management experience in retail restaurants, food production, or related fields preferred.
5 years of food retail management experience across multiple locations.
Experience in merchandising and driving effective retail promotions.
Understanding of perishables inventory and vendor management.
Background in food production or culinary skills is beneficial.
Strong analytical skills to interpret sales and financial data.
Excellent communication and customer service skills with a hospitality focus.
Responsibilities
Lead strategic initiatives for Restaurant and Food Service operations, reporting to the Director of Food Service.
Collaborate on vision and strategy development with key leadership roles.
Develop and guide Food Service Specialists and department leaders to execute operational standards.
Translate departmental strategies into actionable market-level priorities and programs.
Own multi-location performance including sales growth and operational execution.
Facilitate ongoing education and product knowledge training for staff across markets.
Evaluate and improve operational processes to ensure exemplary hospitality.
Benefits
Participate in industry education opportunities such as trade shows and seminars.
Maintain awareness of current industry trends and competitive practices.
Champion sustainability and waste reduction initiatives in operations.
Drive a culture of hospitality and continuous improvement among staff.
Full Job Description
OVERVIEW
A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . .
Reports to the Director of Food Service and serves as a strategic leader for Restaurant and Food Service operations
Collaborates with the Director of Food Service and Director of Culinary Development to develop and advance the vision, strategic priorities and annual plans for Restaurant and Food Service
Leads and develops the Food Service Specialists I & II and provides direction and support for Restaurant, Food Service, Kitchen and Bakery department leaders
Translates department strategy into clear market level priorities, operating standards, and programs; and measures success to strengthen the T&C/FH guest experience
Establishes expectations, identifies opportunities, and develops action plans that improve financial and operational results
Owns multi-location performance, with accountability for sales growth, gross margin, labor productivity, operational execution, hospitality and overall business results
Leads regular category and program meetings, using sales, margin, labor, guest feedback, and food trends to identify growth opportunities and guide strategy
Coordinates with Food Service/Restaurant Managers and Market Directors on development and education opportunities in the markets and for department employees
Facilitates Food Service/Restaurant product knowledge classes in conjunction with the Department Specialists and Community Programs Specialist
Coordinates a product knowledge class specific to Restaurant and Operations in collaboration with People Support Services
Creates education strategies that build capability, food knowledge, hospitality, and consistent performance across markets
Partners with Culinary, Merchandising, Marketing and Operations to build seasonal, promotional and merchandising strategies, balancing guest needs, brand relevance, and financial performance
Maintains a regular presence in markets and works market shifts occasionally to assess follow through on execution, understand barriers, coach leadership, and ensure Ready for Business standards are consistently achievable
Evaluates and continuously improves operating processes and procedures to establish strong operational departments and excellent hospitality
Participates in the hiring of all Food Service/Restaurant leadership positions to facilitate succession planning and building a talent pool for the future
Leads the planning and execution of new programs, concept through launch, including operational readiness, tastings, training, marketing collateral needs, and post-launch evaluation
Participates in industry education opportunities such as buying, trade shows, seminars, conferences and development courses as relevant to department operations
Works with the Director of Food Service in setting retails for Food Service/Restaurant to support current price optimization strategy
Facilitates effective communication and alignment through regular meetings and department communications
Maintains an awareness of emerging industry trends, preferences, competitive activity and best practices; and translates insights into actionable recommendations for T&C
Ensures department programs, item setup, and supporting systems are accurate and aligned with strategic assortment and priorities
Champions sustainability, waste reduction, food safety, security, and responsible operating practices as integral components of the departments
Models and builds a culture of hospitality, service, accountability, collaboration and Kaizen (continual improvement) for employees and guests
Operates within and actively advances the Company's Core Values, Brand, and Business Principles in all strategic and operationsl decisions
THIS JOB MIGHT BE FOR YOU IF . . .
Preferred 10 years of management experience in retail restaurants, food production, deli, bakery or brokerage
Requires 5 years in food retail management experience in a multiple location organization
Experience in merchandising and effective retail promotions
Firm understanding of managing perishables inventory and vendor relationships
Background in commissary food production and/or culinary skills
Ability to analyze and interpret sales and financial data
Ability to work market shifts to ensure Food Service/Field House standards are met
Excellent customer service skills with a hospitality focus
Requires general knowledge of and passion for food and cooking
Strong computer, communication and listening skills
Must be a team player, a leader, and a positive role model
Ability to build and maintain effective relationships and trust with a diverse group of staff, guests, and vendors
Commitment to personal and professional development
Displays excellent work ethic
Flexibility to work mornings, afternoons, evenings, weekends, and holidays as needed
Requires frequent travel to all company locations
Ability to lift and carry 50 lbs.
Possesses full body mobility (bending, stooping, twisting, and reaching) with excellent manual dexterity
Exemplifies health department standards
Ability to work in a constant state of alertness and safe manner
