Restaurant Operation Specialist, Green Point & Waterfront, Atlantic Seaboard. This posting is for highly experienced restaurant management only.

Group of franchised restaurants is looking for a Head Operator/Area Manager who will take responsibility for 2 or more restaurants overseeing experienced operators and management team in each restaurant.

This role requires an individual who is highly proficient with key KPIs of restaurants and has experience managing a team to deliver great results. The role entails the individual to be independent and act as a buffer between the franchisor and the owners. This is not restaurant shift work but it is important to be to get your hands dirty and lead by example. This role will report directly to owners but is autonomous. It is a link between restaurants in the group.

Job Duties: Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors, marketing, and sales projections, analyses, and estimates.

Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing food cost variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks and better food cost.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and determining and implementing system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Completing daily ops check and reporting. Candidates with group/franchise experience are a plus. Own transport a must as travel between stores is required. The candidate must have a minimum of 5 years of hospitality industry experience in a similar role. The candidate must have demonstrated knowledge of budgeting and monitoring key KPIs. Salary negotiable - please indicate a range in application.

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Send cv to: cvgmrestaurant@gmail.com