Sr Manager, Division Food Operations - South Central

Job Description

The Senior Division Food Operations Manager is a senior field operations leader responsible for driving sales growth, profitability, operational excellence, food safety compliance, and brand execution across a diverse portfolio of Quick Service Restaurant (QSR) concepts and Proprietary Deli operations. This role serves as the primary operational partner for Division leadership, Regional Managers, Food Business Partners, and store teams to ensure best-in-class execution, guest experience, and financial performance.

The Senior Division Food Operations Manager translates enterprise food strategy into field execution by leading operational initiatives, developing business performance plans, identifying growth opportunities, and ensuring consistency across all foodservice platforms. The position plays a critical role in supporting company objectives through operational discipline, team development, and strategic business leadership

Strategic Leadership: Partner with Director of Food and Beverage Field Operations to develop and execute strategic initiatives, growth, and profitability in Pilot's Quick Serve Restaurant and proprietary deli brands.

Operational Excellence: Translate corporate strategies into field operations, ensuring seamless implementation of food and beverage programs.

Brand and Training Development: Execute all brand-specific food and beverage training, from content implementation to facilitation at division events and national conferences.

Relationship Management: Cultivate and maintain strong relationships with field operations directors and Region Managers to ensure alignment and effective execution of food and beverage brand initiatives.

Food Safety and Compliance: Guarantee that all brand and company food safety standards are consistently met across all locations.

Essential Functions

1. Champion a culture of food safety across all QSR and Proprietary Deli locations. Ensure compliance with: ServSafe requirements, FDA regulations, local and state health department standards, brand food safety standards, Pilot Company food safety policies.
2. Support annual operating plans, sales strategies, margin improvement initiatives, and capital investment priorities for QSR and Proprietary Deli businesses.
3. Lead team of Food Business partners in supporting Division Food Operations.
4. Serve as the division subject matter expert for food operations, providing insight and recommendations to senior leadership.
5. Lead divisional implementation of new food programs, menu enhancements, equipment rollouts, and operational initiatives.
6. Support long-term growth strategies designed to increase market share, guest satisfaction, and operational efficiency.
7. Drive the successful implementation of new brand strategies throughout our field operations
8. Manage and influence divisional performance related to, but not limited to: Sales growth, gross profit, food cost and inventory controls, labor productivity, operating expenses, and ultimately Total Operating Profit (TOP.)
9. Develop and foster effective working relationships with field and brand directors to ensure seamless collaboration.
10. Coach field teams on operational excellence, financial performance, food safety, and guest experience execution.
11. Analyze performance data to identify underperforming locations and develop strategic plans for operational improvement
12. Participate in food and beverage business reviews, focusing on key operational metrics and performance
13. Facilitate food operations training at leadership conferences, divisional meetings, and special events.
14. Monitor and evaluate certified training locations to ensure alignment with all brand standards and expectations
15. Evaluate certified training locations to ensure adherence to company and brand standards.
16. Develop succession and talent development strategies within food operations.
17. Lead brand-specific training for field operations Directors, Regional Managers, Food Business Partners, and store leadership.
18. Model behaviors that support the company's common purpose; ensure guests and team members are supported at the highest level
19. Ensure all activities are in compliance with rules, regulations, policies, and procedures
20. Complete other duties as assigned

Qualifications

1. High School Diploma or GED.
2. Bachelor's degree in Business, Hospitality, Restaurant Management, Food Service Management, or equivalent work experience preferred.
3. Minimum 7 years of foodservice leadership experience in multi-unit QSR, convenience retail foodservice, proprietary deli operations, or related environments.
4. Minimum 3 years of multi-unit leadership experience.
5. Current ServSafe Certification.
6. Demonstrated experience managing large-scale operational and financial performance initiatives.

Additional Information

Nation-wide Medical Plan/Dental/Vision
401(k) and Flexible Spending Accounts
Employee Fuel Discount
Adoption Assistance
Tuition Reimbursement
Onsite Gym and Cafeteria
Weekly Pay