SUMMARY OF RESPONSIBILITIES
Responsible for achieving consistent high level of operational standards in food, service, and facilities for all existing and future restaurants including but not limited to:
Supporting, mentoring and coaching direct reports to consistently achieve company's high-quality standards in food, service and facilities as directed by the Founder and CEO.
Overseeing all management teams through the GM and EKM of each team by:
- Developing team members for growth
- Ensuring timely performance evaluations
- Always looking to hire top talent at all levels
- Ensuring terminations are handled appropriately when necessary
- Implementing and enforcing: Company Policies
- Standard Operating Procedures
- Recipe Adherence
- Product Specifications
- Facilities Maintenance
- Equipment Specifications and Maintenance
- Constantly evaluating the operations of each restaurant.
- Developing goals specific to each restaurant to elevate their execution level to the high-quality standards set by the Founder and CEO.
- Leading weekly/monthly GM and EKM meetings/conference calls.
- Working a lunch and dinner on Friday, Saturday and Sunday at least twice a month rotating locations.
- Holding current and new purveyors accountable for: High quality product per company specifications on time delivery fair price
- Lead the teams to strive to achieve desired financial results in each restaurant by monitoring, evaluating and analyzing the weekly financial reports and period P&L's