Restaurant Market Manager

Position Purpose

As a member of the Leadership Team, develops a plan to drive the Strategic Agenda within the markets we operate Restaurants. Accountable for delivering the short- and long-term sales and profit results -- through people development and improved restaurant operations. Provides leadership, coaching and strategic direction to their entire team. Collaborates with the VP of Operations within marketplace to build sales, market share and profitability. Consistently demonstrates EYM Group, Inc. values and leadership behaviors to build positive business relationships with key customers including District Managers, Suppliers, Customers and Restaurant Support Staff.

Principal Accountabilities

In addition to following EYM Group, Inc. policies and procedures, principle accountabilities include, but are not limited to:

People

• Champions the People policies and procedures by personally demonstrating, reinforcing and following-up on the people drivers to gain commitment from Area Supervisors, managers and crew (People Drivers: Respect and Recognition; Resources to get the job done; Values and Leadership Behaviors; Competitive Pay and Benefits; Learning, Development and Personal Growth).
• Establishes individual performance targets for Area Supervisor and other direct reports. Ensures that the performance planning and assessment process is followed for all employees within the restaurants we supervise.
• Completes the Development process with direct reports. Ensures that process is followed for all management employees within EYM Group, INC.
• Mentors/sponsors high potential individuals, with emphasis on meeting staffing needs and diversity targets.
• Leads the succession planning process and participates in performance calibration and talent review.
• Ensures that people practices are followed (e.g., quality hiring, management targeted selection, commitment survey, shift certification, HR policies, labor laws, security and safety procedures).

Sales Building

• Accountable for protecting the brands we operate by meeting Quality, Service and Cleanliness operational standards, food safety standards, and labor laws.
• Proactively assesses risk to brand (e.g., special sites, labor issues, media) and develops a plan to mitigate the risk.
• Demonstrates Customer-First Service by consistently observing restaurant operations, troubleshooting shift management, taking on-the-spot corrective actions, and recognizing successes.
• Supports, develops and requires Area Supervisors to teach restaurant leadership teams to execute the 12 restaurant systems that produce consistently high levels of QSC.
• Ensures that Restaurant Operations Improvement Process and System Reviews are completed on a rolling-12 month cycle.
• Reviews Operations KPI results (OSAT, 800 number, Operational Reviews) to assess trends/opportunities throughout the market and works with Staff to create and execute improvement plans.
• Establishes processes and develops guidelines for Area Supervisors to ensure that restaurants properly execute local store marketing (LSM), national and co-op promotions and the execution of new products and processes within the mini-market.

Business Results

• Follows the annual business plan for the market. Sets Profit Center targets.
• Accountable for achieving all established business plan targets (sales and transaction growth, income growth).
• Uses all information resources available (e.g. Restaurant data, OSAT, 800 number, Operational Reviews, Commitment Survey, QCR, Operations Report, P&L) to identify opportunities and threats to delivering business results and adjusts business plan tactics accordingly.
• Accountable for creating a positive work environment to accomplish business results (increased customer counts, increased sales, increased profits, and outstanding QSC).
• Provides guidance and reviews with President on all reinvestment plans on an annual basis to include opening/purchasing restaurants, re-models, equipment purchases, etc.
• Accountable for the G&A of the Market.

Experience and Qualifications

• Undergraduate degree
• 8-12 years Operations experience
• 5-10 years’ experience and previous leadership role with/on major brands
• Strategy and mobilization experience on the client
• Knowledge of consumer research techniques
• Strong communications and diplomacy skills
• Conflict solving skills
• Customer Recovery
• Decisiveness
• Develops and Maintains Budgets
• Financial Concepts
• Food Cost Systems
• Gathers and Uses Information
• Knowledge of HR Policies/Systems
• Leverages Resources
• Local Store Marketing
• Managing Insurance Risks
• Negotiation and Conflict Resolution
• Operational Systems Knowledge
• Operational Expertise
• Restaurant/Food Safety and Security
• Uses Technology Appropriately
• Vendor Management

We Offer:

Medical, Dental & Vision

401k

Paid Time Off

Job Type: Full-time

Pay: $100,000.00 - $115,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Experience level:

• 7 years

Restaurant type:

• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Work Location: In person