Regional Director of Operations
Bensalem, PA Bensalem, PA Full-time Full-time $90,000 - $120,000 a year $90,000 - $120,000 a year 2 days ago 2 days ago 2 days ago Position Summary Responsible for overseeing the operations of assigned restaurants, managing the GM's, overseeing hiring, training, and development, ensuring food guidelines and operational quality standards are upheld, and optimizing sales, profits and ensuring Guest satisfaction within the region.
Location Greater Philadelphia Area, Philadelphia, Bucks County and South New Jersey Travel Local travel required to regional locations assigned to the position Reports to VP of Operations Job Tasks Smile and maintain a positive attitude at all times.
Passionately support the initiatives implemented by C&P HQ and senior leadership.
Follow and support the Path to Excellence plan and ensure that all management levels are following the process within its guidelines.
Provide feedback to the HQ team during and after Company wide initiatives on how they did in your region and any ideas in which they could be improved in the future.
Actively spend time in restaurants to provide operational guidance and support.
Identify key opportunity areas, within the locations in the region and company, for operational enhancements.
Discuss corrective action plan(s) with HQ team.
Facilitate communication within the region to ensure GM's and management team (FOH & Culinary) are aware of company initiatives and work with them to ensure that they are executed appropriately on the store level.
Establish positive working relationship with all members of the HQ team.
Work with HQ team and senior leadership to resolve any issues within the region.
Meet individual restaurant and region financial objectives by increasing sales, minimizing expense items, and managing overall P&L's.
Meet with GM and KM monthly to review P&L to provide guidance and identify areas of opportunity.
Ensure all management team members understand how their store is currently performing financially and impact they can have on financial statements.
Provide input on budgets of stores within the region with each GM utilizing the knowledge gained of the store, market, and current environment.
Schedule weekly touch base calls with VP of Operations to review regional performance, needs, or concerns.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures within all restaurants in the region.
Work with the Culinary Director of Operations to ensure kitchen operations are operating at the expected level for all locations in the region.
Review stores' food, beverage and supplies inventory counts for accuracy and integrity.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas within all restaurants in the region.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances within all restaurants in the region.
Ensure that all locations in the region are properly executing the new hire training processes and that it is consistent in all locations.
Provide feedback on any changes that may help improve our training program and work with the HQ team on implementing them as needed.
Responsible for ensuring all service standards are maintained within all restaurants in the region.
Responsible for ensuring consistent high-quality food preparation and food service within all restaurants in the region.
Maintain professional restaurant image, including restaurant cleanliness & organization, proper uniforms, and appearance standards within all restaurants in the region.
Ensure Guest complaints about food quality or service are resolved and taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
Recruit, hire, train, develop and when necessary, terminate management level employees; ensure all paperwork and documentation is in order within all restaurants in the region.
Arrange for maintenance and repair of equipment and other services within the region.
Work with HQ team as needed.
Arrange for facility maintenance and repair within the region.
Work with HQ team as needed.
Develop employees by providing ongoing feedback, establishing performance expectations, and creating goals and objectives.
Identify key hourly team members that could take next steps with the company.
Provide GM team with performance reviews and assist GM with performance reviews of their management team.
Maintain an accurate and up-to-date plan of restaurant staffing needs for all restaurants in the region.
Monitor schedules of GM's and ensure that the restaurant is properly staffed for all shifts according to business volume.
Ensure proper safety and security measures/procedures are in place to protect staff, Guests, and company assets within all restaurants in the region.
Ensure a safe working and dining environment to reduce the risk of injury and accidents within all restaurants in the region.
Work with management team to complete incident or accident reports promptly in the event a Guest or employee is injured within all restaurants in the region.
Work with management team to monitor actions of staff and Guests to ensure that health and safety standards and liquor regulations are followed within all restaurants in the region.
Ensure proper certifications are held (RAMP, TIPS, Servesafe) by employees within all restaurants in the region.
Implement and attend store promotional events as feasible within all restaurants in the region while working with marketing department to promote their occurrence.
Delegate effectively to GM and management staff.
Fill in within restaurants in the region as needed.
Assist HQ Operations team with new store opening within region and, when needed, outside of region.
Additional tasks as assigned.
Main Responsibilities, Required Skills and Knowledge Guest Service Must consistently be able to assess, anticipate and meet team members and Guests' needs and respond quickly without losing focus or projecting a mood that detracts from the team or Guests' overall experience.
Communication Must clearly communicate in a professional manner with HQ, Guests, vendors, coworkers and management.
They must understand instructions, read written company memorandums and communicate when he or she needs more direction or training.
Scheduling Typical sample schedule would be Tuesday through Saturday with multiple night visits.
The expectation is that there would be strong coverage during busy times to maximize improvement opportunities.
These times would include expected busy lunches, dinner shifts, Sunday football games, weekend nights and special events for example.
Interpersonal Relationships Must adapt to different personalities of management team, Guests and coworkers without losing focus.
Teamwork Working together as a team is a critical success factor of any restaurant.
Establishing good working relationships within the region is key to maintaining a team-oriented work environment.
Sales Techniques and Guest Influence Must understand all Chickie's & Pete's products and services as well as have the ability to understand Guest's needs clearly.
Must gain experience and become current in state-of-the-art sales methods.
Must meet sales goals.
Performing General Physical Activities Must perform physical activities in a variety of environmental conditions that require moderate strength including cleaning, climbing, lifting, walking, balancing and handling of materials.
Must be able to stand for long periods of time.
Problem Solving and Conflict Management Must recognize a problem when it arises and be able to resolve it appropriately by using good judgement, tact and initiative according to company policy and procedure.
In situations where you are unsure of what to do, always get your manager involved.
Analytical Skills General accounting and mathematical skills required along with point-of-sale application knowledge.
Must use logic and reasoning to identify solutions and alternatives for a successful outcome to problems.
Technical Skills Must correctly operate various mechanical devices such as, but not limited to POS systems, credit card machines, mixers, and hot beverage makers.
Language Skills Must speak and write with excellent command of the English language including proper spelling and grammar.
Quality Control and Priority Assessment Must evaluate current practices and processes; immediately recognize potential areas of conflict and initiate ways to improve current business methods, quality of products and services provided to the Guests.
Flexibility Occasionally works additional days and assists with the workload of others if needed.
Additional responsibilities may be assigned as needed.
Time Management Skills Must know and use methods and organizational techniques to delegate appropriate tasks and manage staff workloads in a manner that promotes efficiency and respects the time of others.
Computer Skills Must be proficient in MS Office (Word, Excel, PowerPoint, Outlook, etc.
).
Must be able to learn existing and new restaurant software related to Point-of-Sale Technology, Inventory, Payroll and mobile apps.
Benefits:
Paid Time Off Paid Sick Leave 401(k) Health Insurance Dental Vision Short Term Disability Insurance Long Term Disability Insurance Life Insurance Company provided Laptop Quarterly Bonus Program Complimentary Shift Meal Semi Annual Employee Appreciation Days (Qualified Employees) Commuter Transit Benefits EOE Statement:
We are an equal employment opportunity employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
Location Greater Philadelphia Area, Philadelphia, Bucks County and South New Jersey Travel Local travel required to regional locations assigned to the position Reports to VP of Operations Job Tasks Smile and maintain a positive attitude at all times.
Passionately support the initiatives implemented by C&P HQ and senior leadership.
Follow and support the Path to Excellence plan and ensure that all management levels are following the process within its guidelines.
Provide feedback to the HQ team during and after Company wide initiatives on how they did in your region and any ideas in which they could be improved in the future.
Actively spend time in restaurants to provide operational guidance and support.
Identify key opportunity areas, within the locations in the region and company, for operational enhancements.
Discuss corrective action plan(s) with HQ team.
Facilitate communication within the region to ensure GM's and management team (FOH & Culinary) are aware of company initiatives and work with them to ensure that they are executed appropriately on the store level.
Establish positive working relationship with all members of the HQ team.
Work with HQ team and senior leadership to resolve any issues within the region.
Meet individual restaurant and region financial objectives by increasing sales, minimizing expense items, and managing overall P&L's.
Meet with GM and KM monthly to review P&L to provide guidance and identify areas of opportunity.
Ensure all management team members understand how their store is currently performing financially and impact they can have on financial statements.
Provide input on budgets of stores within the region with each GM utilizing the knowledge gained of the store, market, and current environment.
Schedule weekly touch base calls with VP of Operations to review regional performance, needs, or concerns.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures within all restaurants in the region.
Work with the Culinary Director of Operations to ensure kitchen operations are operating at the expected level for all locations in the region.
Review stores' food, beverage and supplies inventory counts for accuracy and integrity.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas within all restaurants in the region.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances within all restaurants in the region.
Ensure that all locations in the region are properly executing the new hire training processes and that it is consistent in all locations.
Provide feedback on any changes that may help improve our training program and work with the HQ team on implementing them as needed.
Responsible for ensuring all service standards are maintained within all restaurants in the region.
Responsible for ensuring consistent high-quality food preparation and food service within all restaurants in the region.
Maintain professional restaurant image, including restaurant cleanliness & organization, proper uniforms, and appearance standards within all restaurants in the region.
Ensure Guest complaints about food quality or service are resolved and taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
Recruit, hire, train, develop and when necessary, terminate management level employees; ensure all paperwork and documentation is in order within all restaurants in the region.
Arrange for maintenance and repair of equipment and other services within the region.
Work with HQ team as needed.
Arrange for facility maintenance and repair within the region.
Work with HQ team as needed.
Develop employees by providing ongoing feedback, establishing performance expectations, and creating goals and objectives.
Identify key hourly team members that could take next steps with the company.
Provide GM team with performance reviews and assist GM with performance reviews of their management team.
Maintain an accurate and up-to-date plan of restaurant staffing needs for all restaurants in the region.
Monitor schedules of GM's and ensure that the restaurant is properly staffed for all shifts according to business volume.
Ensure proper safety and security measures/procedures are in place to protect staff, Guests, and company assets within all restaurants in the region.
Ensure a safe working and dining environment to reduce the risk of injury and accidents within all restaurants in the region.
Work with management team to complete incident or accident reports promptly in the event a Guest or employee is injured within all restaurants in the region.
Work with management team to monitor actions of staff and Guests to ensure that health and safety standards and liquor regulations are followed within all restaurants in the region.
Ensure proper certifications are held (RAMP, TIPS, Servesafe) by employees within all restaurants in the region.
Implement and attend store promotional events as feasible within all restaurants in the region while working with marketing department to promote their occurrence.
Delegate effectively to GM and management staff.
Fill in within restaurants in the region as needed.
Assist HQ Operations team with new store opening within region and, when needed, outside of region.
Additional tasks as assigned.
Main Responsibilities, Required Skills and Knowledge Guest Service Must consistently be able to assess, anticipate and meet team members and Guests' needs and respond quickly without losing focus or projecting a mood that detracts from the team or Guests' overall experience.
Communication Must clearly communicate in a professional manner with HQ, Guests, vendors, coworkers and management.
They must understand instructions, read written company memorandums and communicate when he or she needs more direction or training.
Scheduling Typical sample schedule would be Tuesday through Saturday with multiple night visits.
The expectation is that there would be strong coverage during busy times to maximize improvement opportunities.
These times would include expected busy lunches, dinner shifts, Sunday football games, weekend nights and special events for example.
Interpersonal Relationships Must adapt to different personalities of management team, Guests and coworkers without losing focus.
Teamwork Working together as a team is a critical success factor of any restaurant.
Establishing good working relationships within the region is key to maintaining a team-oriented work environment.
Sales Techniques and Guest Influence Must understand all Chickie's & Pete's products and services as well as have the ability to understand Guest's needs clearly.
Must gain experience and become current in state-of-the-art sales methods.
Must meet sales goals.
Performing General Physical Activities Must perform physical activities in a variety of environmental conditions that require moderate strength including cleaning, climbing, lifting, walking, balancing and handling of materials.
Must be able to stand for long periods of time.
Problem Solving and Conflict Management Must recognize a problem when it arises and be able to resolve it appropriately by using good judgement, tact and initiative according to company policy and procedure.
In situations where you are unsure of what to do, always get your manager involved.
Analytical Skills General accounting and mathematical skills required along with point-of-sale application knowledge.
Must use logic and reasoning to identify solutions and alternatives for a successful outcome to problems.
Technical Skills Must correctly operate various mechanical devices such as, but not limited to POS systems, credit card machines, mixers, and hot beverage makers.
Language Skills Must speak and write with excellent command of the English language including proper spelling and grammar.
Quality Control and Priority Assessment Must evaluate current practices and processes; immediately recognize potential areas of conflict and initiate ways to improve current business methods, quality of products and services provided to the Guests.
Flexibility Occasionally works additional days and assists with the workload of others if needed.
Additional responsibilities may be assigned as needed.
Time Management Skills Must know and use methods and organizational techniques to delegate appropriate tasks and manage staff workloads in a manner that promotes efficiency and respects the time of others.
Computer Skills Must be proficient in MS Office (Word, Excel, PowerPoint, Outlook, etc.
).
Must be able to learn existing and new restaurant software related to Point-of-Sale Technology, Inventory, Payroll and mobile apps.
Benefits:
Paid Time Off Paid Sick Leave 401(k) Health Insurance Dental Vision Short Term Disability Insurance Long Term Disability Insurance Life Insurance Company provided Laptop Quarterly Bonus Program Complimentary Shift Meal Semi Annual Employee Appreciation Days (Qualified Employees) Commuter Transit Benefits EOE Statement:
We are an equal employment opportunity employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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