New Century Dynamics Executive Search is pleased to announce that we have been engaged to find an Operations Manager for a Pizza Take-Out/Delivery Company in Central Ohio.
Operations Manager | Job Expectations
Reports to: Chief Operating Officer
Direct Reports:
Multi-Unit Manager
General Managers
Schedule expectations:
Variable shifts and days
Evenings and weekends as needed
45-50-hour workweek
General Job Expectations:
Autonomy to meet the goals of the role position and company, bring value, and process improvements.
Create an economic system to meet labor profitability goals offsetting company overhead.
Execute the company’s core focus – Proud to always serve unmatched quality in both pizza and experience – in all areas of responsibility.
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program/process improvement.
Coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.
Direct and coordinate operations, service, menu, restaurant environment, cleanliness standards, management development service style/system, food safety, and internal marketing initiatives at the restaurant locations.
Minimize security threats, shrinkage, and profit loss through regular audits, develop loss prevention procedures and hold teams accountable to security guidelines.
Assist with planning and implementation of annual events and company meetings as required.
Core Areas of Responsibility:
Customer Retention
Motivate all managers and team members to become knowledgeable, organized, and task-oriented so they may use their energy, passion, and drive to focus on the customer.
Monitor guest feedback and take action on trends.
Supervision
Lead manage and hold accountable direct reports using the EOS model.
Coach, train, and develop direct reports.
Quality Control
Ensure all product and customer service standards are met.
Process Management
Approve Operational Manual edits (all processes used in food production, sanitation, and customer service) and update the Operations Manual.
Catering
Prepare menus, budgets, and goals.
Vendor Relations
Facilitate open discussions and communication with managers, team members, and other business or vendor partners to improve organizational efficiencies and practices.
Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conservation, or waste management.
For more information, contact Jim Weber.
Jim Weber – President New Century Dynamics Executive Search
New Century Dynamics Executive Search places a CMO/Head of Marketing for a rapidly growing, northeastern-based, direct-to-consumer, subscription meal delivery company.
Jim Weber, President of New Century Dynamics Executive Search, and Managing Partner of ITB Partners reports that he has found a CMO/Head of Marketing for his client.
Working with the senior leadership team, this Executive will drive the development and plan the execution of a comprehensive growth strategy to achieve the company’s objectives, charting their path to the future. The Head of Marketing will evaluate and enhance the organization’s branding, digital & traditional marketing, partnerships, event planning, public relations, community outreach programs, and customer experience group.
With respect to the Company’s goals, vision, mission, purpose, and core values, the Culinary Manager is accountable for the overall smooth and profitable operation of the kitchen with a focus on quality control, fast ticket times, positive management, and solid teamwork. The Executive Chef trains managers and hourly team members on proper BOH operation procedures, regulatory agency guidelines and provides ongoing training for updates and maintenance of training standards.
ESSENTIAL FUNCTIONS:
PRINCIPAL DUTIES
Provides Leadership, Management, and Accountability for the back of the house (BOH).
Maintains a positive work culture that will facilitate the overall success of the restaurant. Demonstrates the core values by “living” them.
Routinely works all kitchen stations as needed to meet budget and quality goals.
Accountable for focusing team efforts to ensure our mission as a memorable experience that guests will rave about, exceptional guest experiences, and the constant building of guest loyalty.
Accountable for facility safety & security, maintenance, and cleanliness by monitoring the physical premises daily.
Accountable for recruiting, hiring, performance management, compensation management, employee relations, ACA compliance, terminations of the BOH staff.
Accountable for initial and ongoing training of BOH team members with the goal of developing associates to their full potential.
LEADERSHIP, MANAGEMENT, ACCOUNTABILITY
Directs the work of kitchen staff.
Oversees semi-annual evaluations for all team members and completing evaluations for direct reports.
Conduct all necessary kitchen staff evaluations and meetings. Daily line up, monthly kitchen meetings, wrap meetings as needed.
Communicates menu/operational changes to the rest of the team.
Manages kitchen staff during pre-service, service & closing hours. Management includes:
Executing kitchen schedule, quickly increase or decrease staffing per shift as needed, coordinating with the management team.
Provides direction, instruction, and coaching to the team members (daily), executing prep list/cleaning.
Monitors team members’ performance. Comments/corrects. performance through proper use of performance documentation.
Expedites all orders for dining room, carry out, catering & special events
Participates in weekly meetings with the leadership.
Work with the management team to prepare for kitchen and all-team meetings
Interacts effectively and maintaining good rapport and professional presence with team, customers, purveyors, community, and owners.
Maintains a healthy lifestyle, promoting a stress-free and vigorous management style.
Knowledge of and the ability to use company resources to resolve issues
Recommends updates to training material and SOPs
Establishes and maintains contact with vendors and service providers
Updates job knowledge by participating in educational opportunities, attending seminars, reading professional publications, etc.
Maintains a professional appearance. Follows current Uniform policy.
Ensures sufficient staffing levels to meet guest satisfaction, team engagement, and business requirements. Assigns cook stations
HEALTH INSPECTIONS & FOOD SAFETY
Complete line checklists: AM/PM
Monitoring daily the kitchen and storage facilities, as well as related equipment.
Ensures proper food handling procedures are followed at all times per regulatory agency guidelines and company standard operating procedures.
Maintains a clean & sanitary work/storage area with regard to the health dept.
Helps manage proper food handling on the serving line, per ServSafe requirements.
Manages on a shift by shift basis all necessary cleaning (daily & weekly)
Checks out all BOH team members at end of shifts (station and cleaning).
Assigns cleaning tasks as needed to keep BOH areas sanitary and immaculate.
MENU MANAGEMENT & INNOVATION
Contributes to ongoing menu development. Menu production will include appropriate costing, training, recipe documentation.
Demonstrate creativity in results of product offerings using culinary techniques, market trends, sales data, and originality.
Monitoring and effectively planning for specials, seafood, weekly, monthly, and others.
Menu development, including:
Monthly Specials (apps, entrees, dessert, etc.)
Weekend Features
Assist with seasonal menu changes, draft “new stuff” monthly memo
CULINARY EXECUTION
Testing, costing, and implementation of new menu items.
Maintain food recipe database and printouts, including cooking methods.
Monitoring and effectively planning for specials, features, special events.
Mis en Place & Line checklist.
Preparing and monitoring prep list at every shift.
Maintains ticket times and food quality throughout all hours of operation.
Inspires team members to perform at their highest level through ongoing recognition of behaviors that align with core values.
FOOD & DRY ORDERING AND INVENTORY CONTROL
Maintaining FIFO and inventory levels – managing waste.
Ensures inventories are completed accurately and on time.
Maintain proper food and disposable inventory needed for efficient and profitable restaurant operation. Maintain food cost ratios set forth by management.
Communicate with purveyors regarding ordering and delivery schedule.
Processes paperwork, invoices, and reports as needed.
Maintains accurate and comprehensive record keeping.
Broadline ordering – Sun/Tues/Thurs.
Chemical ordering – Once a week.
Protein ordering – Sun-Thur.
Disposable ordering – Weekly.
Inventory – weekly.
Disposables Inventory – Monthly.
PHYSICAL REQUIREMENTS
Ability to stand and walk continually throughout service shifts
Ability to frequently lift 30lbs from the stove and trays from the oven.
Ability to occasionally lift 50lb for product delivery and restocking.
Ability to communicate easily to guests and team members.
Advanced knowledge of culinary, baking, and pastry techniques.
Proficient knowledge of kitchen equipment, time management, and sanitation regulations.
This position regularly requires long hours and frequent weekend work.
Reliable transportation for the required trips for errands (bank, store, printing, etc).
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Jim Weber – President New Century Dynamics Executive Search
With respect to the Company’s goals, vision, mission, purpose, and core values, the General Manager is accountable for the overall smooth and profitable operation of the designated restaurant. The General Manager trains managers and hourly team members on proper restaurant operation procedures, regulatory agency guidelines and provides ongoing training for updates and maintenance of training standards.
ESSENTIAL FUNCTIONS:
A. PRINCIPAL DUTIES
1. Provides Leadership, Management, and Accountability for the designated store by following the EOS guidelines
2. Maintains a positive work culture that will facilitate the overall success of the restaurant. Demonstrates the core values by “living” them.
3. Accountable for the overall financial performance of business units based on annual budget expectations.
4. Accountable for expanding business volume to meet growth goals set by leadership. The GM will recommend ways to increase demand for the
restaurant in our market.
5. Accountable for focusing team efforts to accomplish our mission with
exceptional guest experiences and the constant building of guest loyalty.
6. Accountable for facility safety & security, maintenance, and cleanliness.
7. Accountable for recruiting, hiring, performance management, compensation management, employee relations, ACA compliance, terminations.
B. LEADERSHIP, MANAGEMENT, ACCOUNTABILITY
1. Leads management team by following defined success routines
2. Directs the work of all team members.
3. Manages restaurant electronic systems including POS, gift cards, delivery platforms, data management software, and credit card processing. Updated 01/21/21 JS
4. Follows EOS best practices including weekly L10 meetings
5. Establishes and maintains contact with vendors and service providers
6. Maintains store files including trainee folders, Health Policy Agreements, and daily sales.
7. Updates job knowledge by participating in educational opportunities;
attending seminars, reading professional publications, etc.
8. Interacts effectively and maintains good rapport and professional presence with team, customers, purveyors, community, and owners.
9. Maintains a professional appearance. Follows current Uniform policy.
10. Ensures proper food handling procedures are followed at all times per
regulatory agency guidelines and company standard operating procedures.
11. Protects all critical company and customer data, including proprietary
information, recipes, accounting statistics, credit card information &
customer/vendor information.
C. GUEST SATISFACTION
1. Daily management of events, private parties, beer classes, guest feedback platforms, and reservation/wait-management systems.
2. Assigns server sections; monitors seating and rotation; adjust sections based on business volume.
3. Checks on guests throughout meal service with a focus on guest satisfaction during high volume periods.
4. Follows our brand guidelines to ensure consistent, accurate, and high-quality food, beverage, and service levels for all guests at all times.
D. EMPLOYEE SATISFACTION
1. Inspires team members to perform at their highest level through ongoing recognition of behaviors that align with core values.
2. Maintains a healthy lifestyle, promoting a stress-free and vigorous
management style.
3. Oversees the creation, maintenance, and communication of schedules through scheduling platforms.
E. LOCAL STORE MARKETING
1. GM is accountable for executing the Local Store Marketing (LSM) strategy.
2. Works with Marketing Manager to maintain an accurate calendar of events, dates, and times for store and local market.
3. Accountable for ensuring office supplies, marketing materials, menus, and retail items are in good condition and at sufficient levels
F. HUMAN CAPITAL MANAGEMENT
1. Ensures sufficient staffing levels by predicting store sales to meet guest satisfaction, team engagement, and business requirements
2. Oversees semi-annual evaluations & quarterly People Analyzer Reviews for all team members and completes evaluations for direct reports.
3. Manages all team members during pre-service, service & closing hours. Management will include:
i. Provides direction, instruction, and coaching to team members (daily)
ii. Monitors team members’ performance. Updated 01/21/21 JS
iii. Commends/corrects performance through proper use of performance
documentation
4. Develops future leaders to meet succession planning needs.
G. FINANCIAL PERFORMANCE
1. Attains the financial goals/budgetary goals of the company by monitoring and making adjustments as necessary.
2. Dispersing properly and effectively the budgeted capital, including but not limited to advertising, donations, decorations, bonuses, and promotions.
3. Follows success routines including weekly side-by-side, inventories, invoice processing, payroll processing & monthly P&L reviews.
4. Ensures inventories are completed accurately and on time.
5. Maintains accurate and comprehensive record keeping.
H. FACILITY MANAGEMENT
1. Utilizes daily success routines to monitor the physical premises.
2. Orders repairs and refurbishments as needed. Assists the Business Support team to maintain Resource Manual. The manager uses approved contractors who maintain competitive services and pricing.
3. Maintains a clean & sanitary work/storage area with regard to the health dept.
4. Manages on a shift by shift basis all necessary cleaning (daily & weekly)
i. Checks out all team members at end of shifts (station and cleaning)
ii. Assigns cleaning tasks as needed to keep BOH areas sanitary, clean and safe, and public-facing areas immaculate
I. PHYSICAL REQUIREMENTS
A. Ability to stand and walk continually throughout service shifts
B. Ability to frequently lift 30lb trays of food and drinks
C. Ability to occasionally lift 50lb for product delivery and restocking
D. Ability to communicate easily to guests and team members
QUALIFICATIONS
A. 3+ years of management experience required
B. Bachelor’s degree preferred
C. Proficient knowledge of P&Ls, budgets, inventory systems, financial statements and
ability to read & interpret business reports
D. This position regularly requires long hours, nights, and weekend work
E. Reliable transportation for the required trips for errands (bank, store, printing, etc)
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
POSITION SYNOPSIS:
As a key member of the senior leadership team, the highly entrepreneurial Head of Marketing will drive the development and execution of a comprehensive marketing plan and growth strategy to align with the company’s objectives. The position oversees the organization’s branding, digital & traditional marketing, partnerships, event planning, public relations, community outreach programs, and customer experience group.
Key qualities for success include:
● Entrepreneurial
● Can get things done tactically while moving a business forward strategically.
● Has successfully built a team, in a phased approach.
○ Balancing readiness for the investment against spend for agencies.
● Understands and believes in holding consultants accountable via contracts with performance metrics.
● Understands that a budget is a guideline, everything must be evaluated as time and direction change.
● Is fanatical about the numbers — especially about CAC and conversion
● Ability to shift between tactical and the strategic
● Has managed an e-commerce DTC brand – either someone from food
delivery or someone who comes to the table with great ideas on how to
apply their experience to food/meal delivery.
KEY RESPONSIBILITIES:
● Work collaboratively with other members of the leadership team to define objectives, KPIs, develop budgets, strategies, and achieve targets in line with founders’ vision and the company’s mission
● Lead development and execution of a differentiated, consumer insight-driven brand strategy.
● Diversify the mix of digital and analog acquisition channels to more effectively target prospective higher affinity customers, increase conversion and LTV, reduce CAC, and scale.
● Monitor and optimize the payback period of each cohort of users making the necessary adjustments in the quality of acquisition.
● Set up frameworks to create successful funnels. Design an acquisition mix that is truly user-centric and leads media buying to bring traffic that converts to new users that meet our growth targets.
● Design, develop and execute formal customer retention strategies and programs.
● Identify and engage key strategic partners to increase brand awareness and drive growth.
● Develop and manage the consumer-facing digital and offline experiences.
● Oversee the company’s customer experience group
● Develop value-add presentations to engage key internal stakeholders, investors, and partners.
● Drive company vision, messaging, and brand consistency; instill a growth-minded culture.
● Full P&L responsibility for the marketing department
● Recruit and lead talented internal and outsourced teams
QUALIFICATION REQUIREMENTS:
● Minimum 10 years of marketing experience, and a successful track record formulating and leading marketing strategy, implementation, and team building for direct-to-consumer e-commerce companies.
● 5+ years of marketing experience driving customer acquisition across marketing channels (PPC, Display, Paid Search, Paid Social, Retargeting, etc) – startup experience preferred.
● 5+ years of marketing leadership experience
● Subscription experience is preferred
● Experience working with ad-serving platforms and digital monitoring tools, as well as offline marketing tools and strategies as well.
● Experience in leading and managing A/B testing, embedded media, and marketing program optimization
● Demonstrated data insights (KPI’s, traffic, revenue, conversions, ROI) to improve marketing efforts
● Demonstrated interest and/or experience working with or coaching a fast-growing company.
● Excellent oral and written communication skills with the ability to effectively communicate with and influence colleagues at all levels.
● Excellent eye for design and can understand and interpret design language (digital and analog), experience managing designers, developers, and agencies.
● Sense of urgency in assisting the brand to navigate the ever-changing landscape to commercialize opportunities.
● Strong leadership, talent mentoring, and talent development skills.
● Enthusiastic, can-do approach, with the ability to prioritize effectively in a rapid-paced environment.
● Self-motivated with critical attention to detail, deadlines, and reporting.
● Bachelor’s degree in Marketing, Communications, Business Administration, or related field of study. MBA Degree preferred.
Compensation and Benefits
● This position is an “at-will”, full-time, salaried, exempt position. The salary will depend upon the candidate’s relevant experience
● Competitive benefits are available – medical, dental, vision, life, disability, and 401k
Location
We work in the East Coast Time Zone. The majority of work is remote. Available for periodic meetings – after the pandemic in greater NYC. Relocation expenses are not available.
The Company is an equal opportunity employer. We value a diverse workforce and an inclusive culture. We encourage applications from all qualified individuals without regard to race, color, religion, gender, sexual orientation, gender identity or expression, age, national origin, marital status, disability, and veteran status.
Ideal Candidate Profile
Who comes from a Tier 1 D2C Meals Company that has grown to become a market/sector leader:
HelloFresh
Freshly
Factor
Tier 1 D2C Consumer Brands:
Magic Spoon
Stitch Fix
Allbirds
Warby Parker
Away
Bonobos
Glossier
Casper
Harry’s Razors
Dollar Shave Club
Or Tier 1 Early Stage Branding Agency who has helped companies like the
above ideally early on that led to a growth inflection point: e.g. Red Antler.
If you asked a group of Kindergarteners what they wanted to be when they grow up, you’ll get a lot of answers like Doctor or Firefighter or Teacher or Athlete, but I would wager that no little boy or girl would say, “I want to be a marketing researcher”. Even if you asked a group of High School students, I don’t think a single one would state that their ambition was to become a marketing research professional. So, how do people wind up as researchers? Well, for most, it’s a combination of fate and opportunity, and the path is rarely straight.
When I was a little boy, obsessed with dinosaurs, I wanted to be an Archeologist. By the time I got to High School, growing up with the space program and watching men land on the moon, I thought I wanted to be an Aerospace Engineer. Taking Physics in High School made me realize that I didn’t really want to be an Aerospace Engineer. So, instead of going to an Engineering School, I enrolled at Oneonta (NY) State and selected Statistics as my major. So, how did I wind up as a marketing research professional? Basically, I can attribute the beginnings to two Professors at Oneonta (NY) State College.
Dr. Esmat Nouri, the Head of the Statistics Department at Oneonta and my academic advisor was the first major influence on my chosen profession. Dr. Nouri was a brilliant statistician and excellent teacher (though because of his thick Egyptian accent he had difficulty pronouncing the word “statistics”). He was laid-back, easy to talk to, and he really cared about his students. At the beginning of my Junior year, it was about time that I started to think about what kind of career I could expect when I graduated with a BS in Statistics, and I set up a meeting with Dr. Nouri. During the meeting, Dr. Nouri told me that most Statistics graduates entered the field of actuarial sciences. He explained in detail the type of work that Actuaries did, the series of exams that they needed to pass, the good earnings potential, and the stability of the career path.
Let me state emphatically that I have a tremendous amount of respect for the men and women who work in the actuarial profession, and I understand that it is an excellent, important, and lucrative career. But, at the time, my 20-year-old brain could not fathom a more boring thing to do for the rest of my professional life. I left the meeting depressed and anxious. Did I need to change majors? Would it delay my graduation? Is my life ruined? (Yes, I could be very dramatic back then.)
Well, I graduated with my degree in Statistics and took enough business courses to earn a minor in Business Economics.
I took a year to figure things out. Then, I returned to academia and pursued an MBA in Marketing at SUNY Albany. Upon graduation from Albany, while most of my classmates were getting jobs in New York City, I decided to move to Atlanta. Although Atlanta was then a growing city, it was not a hotbed for marketing research and my degrees from Albany and Oneonta did not impress any potential employers in the South.
Through a stroke in fate, my father saw a job posting in the Wall Street Journal for Lecturer positions at my alma mater, Oneonta State. He encouraged me to apply, even though I had no interest in teaching nor felt that I had the experience or academic qualifications for the job. But, to please my father, I went ahead and applied, not believing that I had a shot.
To my surprise, I got the job and joined the faculty at Oneonta State. I enjoyed three years teaching Accounting, Intro to Business, and Marketing and, finally, in Year 3, I got to teach a course in Marketing Research. But in the back of my mind, I still had that goal of becoming a professional marketing researcher.
While teaching at Oneonta, I got a flyer in the mail from the University of Georgia promoting a new academic program leading to a Masters in Marketing Research (MMR). As a member of the business faculty, I was supposed to talk to my students about the program and encourage applications. Not only did I share the information with my students, but I decided to apply for the program myself, was accepted and enrolled.
After completing my MMR, I finally had the marketing research credentials to combine with my Statistics degree and Marketing MBA to reach my goal and I landed my first professional marketing research job in Atlanta.
So, my path wasn’t direct, but I eventually found my way. My career has had its up and downs and twists and turns, but I have worked in the marketing research profession now for more than 35 years!
I’ve got Dr. Nouri to thank for being forthright and honest with me about what careers to expect with an undergraduate degree in statistics, highlighting what I didn’t want to do. Unfortunately, Dr. Nouri passed away in 2003 and I never got the chance to thank him for his influence. I am appreciative of George H. Webster for sparking my interest in Marketing with his enthusiasm and expertise for the subject, helping me to discover what I did want to do. I don’t know what has happened to Mr. Webster, but if he’s out there and reading this… Thanks!
How about you? What was your professional path? Was it full of twists and turns? Who were the people who helped put you on the right road? What’s your story? I’d love to hear about it.
Carl Fusco
Carl Fusco is an accomplished Marketing Research Consultant who helps businesses more effectively solve problems by applying research techniques and data-based insights. For more information, email him at carl_fusco@yahoo.com or call him at 770-364-7160 .
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New Century Dynamics Executive Search places a Strategic Marketing Consultant to support a rapidly growing direct-to-consumer subscription meal delivery company.
Jim Weber, President of New Century Dynamics Executive Search, and Managing Partner of ITB Partners, reports that he has helped a client find a Strategic Marketing Consultant to assist them in charting their future.
Working with the senior leadership team, this Consultant will drive the development and plan the execution of a comprehensive growth strategy to achieve the company’s objectives. This Consultant will evaluate the organization’s branding, digital & traditional marketing, partnerships, event planning, public relations, community outreach programs, and customer experience group.
New Century Dynamics Announces the completion of Two Search Assignments!
Jim Weber – Managing Partner, ITB Partners
Jim Weber, President of New Century Dynamics Executive Search, and Managing Partner of ITB Partners has completed two searches for Restaurant Operations Managers.
These placements are for separate clients, both small but growing restaurant chains based in Northeastern Ohio.
During these Searches, Jim Weber vetted many outstanding candidates who may be suitable for your needs.
Our Client, a subscription-based meal delivery service, is looking to expand its Marketing & Development team. Although our kitchen is in the Northeast, this opportunity is remote–the east coast time zone is a must.
The meals are packed into food-safe, recyclable pouches to lock in the freshness, flavors, and nutrients of the ingredients. We are seeking enthusiastic talent interested in working in a fast-paced and rapidly growing environment.
We are looking for a Leader of our Customer Experience team — moving us from a service center to a sales and retention center. We want someone who has no desire to go along with the status quo and, instead, pushes themselves and others to challenge, reimagine, optimize and innovate. This is the ideal position for someone ready to move to the next level in their career …. build the position into a critical part of the business operation.
What the Role Involves
Manage, scale and empower your team of Customer Experience professionals.
Own the expansion and retention of our client base throughout the customer lifecycle
Oversee continued development of our success strategy and its execution
Manage all customer success activities including onboarding, training/education, renewals, and customer advocacy
Interface collaboratively with Marketing, Product, and Development leaders
Measure and improve Customer Experience effectiveness by defining and executing on operational metrics
Define and monitor successful client adoption and usage of our product
Ideally, You Have
4+ years experience leading, scaling, and mentoring a customer experience team in a high growth subscription environment
Proven track record of coaching and mentoring high-performance teams
You are obsessed with client value delivery, retention, onboarding, and activation
Demonstrated desire for continuous learning and improvement
Analytical and process-oriented mindset
Experience in working with development teams to automate reporting, analysis, and data capture
Comfortable working with CRM tools such as ZenDesk or Zoho
Expert in the use of Excel or Google Sheets
Success in managing remote teammates
This is an “At Will” full-time salaried, exempt position. Medical, dental, and other benefits at a competitive cost. 401k available after 90 days. Sick time and unlimited vacation plan.
Our Client is an equal opportunity employer. We value a diverse workforce and an inclusive culture. We encourage applications from all qualified individuals without regard to race, color, religion, gender, sexual orientation, gender identity or expression, age, national origin, marital status, disability, and veteran status.
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Your feedback helps me continue to publish articles that you want to read. Your input is very important to me so; please leave a comment.
The client is a growing casual dining restaurant group. They seek someone who has had foundation experience with big brands and has made a successful transition to entrepreneurial situations.
The Region Manageris responsible for all restaurant operations, optimal profit, and delivering guest experience and satisfaction levels consistent with the goals set for the brand. The Regional Manager is responsible for the execution of policies, procedures, and financial strategies that align with the strategic direction of the company. The Region Manager must be a team player, working cross-functionally with all departments to ensure the proper implementation of all systems and strategic alignment throughout the chain. A comprehensive annual operating plan to support successful growth and alignment with the strategic plan is essential.
IDEAL EXPERIENCE
The successful candidate has had approximately three to five years of high volume single-unit or multi-unit management experience in the restaurant industry. A bachelor’s degree in business or Hotel and Restaurant Management or equivalent experience is a requirement; as is a proficient knowledge of restaurant P&Ls, budgets, inventory systems, financial statements, and the ability to read and interpret business reports. Experience achieving and maintaining high levels of customer service in a hospitality environment is required. The ideal candidate will also have a strong working knowledge of restaurant systems, equipment, and design.
IDEAL PERSONAL PROFILE
We are seeking a dynamic, results-oriented individual who can plan for and implement the changes envisioned for the company’s brands. The person we hire will be committed to helping the company structure around standards, systems, processes, and procedures to ensure brand integrity. A positive, persistent attitude toward problem solving and conflict management is a must.
The successful candidate is well-organized, with an eye for detail; a hands-on hard-working contributor who leads by example; a team player who can help this organization achieve “best in class” status while maintaining high levels of morale and customer service. Solid written and oral communications, problem-solving, and decision-making skills are required, as well as the highest degree of ethical behavior.
The ideal candidate will possess a passion for selecting talent, building teams, and developing future managers.
COMPENSATION
Base salary range $70K to $85K
Quarterly Bonuses
Equity Incentive Profit-Sharing Plan
PTO
Employer-Sponsored Medical Insurance
401K with Employer Match
Dental/Vision/Life Insurance
Dining Discount
Phone Allowance
Mileage Reimbursement
Flex Yoga Family Discount
Relocation Assistance
This document is presented to you in confidence. All communication, whether written, oral or electronic should be addressed to:
James E. Weber, President NEW CENTURY DYNAMICS EXECUTIVE SEARCH Tel. 770-649-7051 Cell 770-354-2817 E-mail;jimweber@newcenturydynamics.com
Jim Weber – Managing Partner, ITB Partners
Prior to forming New Century Dynamics Executive Search in 1999, Jim Weber spent 22 years with Fortune 500 companies in the Food Retailing Industry where he developed a broad-based portfolio of “hands-on” line and staff experience in growth and turnaround situations. A proven executive with exceptional leadership skills, Jim has a strong financial background and heavy operations experience in specialty retail stores, quick-service restaurants, manufacturing, and distribution.
