Location
Winter Park, FL | United States
Job description
General Purpose
Responsible for managing day-to-day Operations programs for Sonny's.
Essential Duties (including, but not limited to):
Operations (30%)
- Serves as the point person for the day-to-day operations of the restaurants in his/her respective region in the Sonny's System.
- Executes appropriately on any day-to-day activities that support the Operations strategy.
- Ensures all communication and plans for operations, including operational procedures and updated policies & procedures, is followed-up and through on with franchisees and units.
- Audit and manage the Operating Brand Standards (food, food quality, food consistency, etc.) in their respective regions; reports to franchisee and Operations Leaders any discrepancies through frequent reports; Initiates conversations and action plans on areas of improvement; follows-up accordingly to ensure improvements are made.
- Partners with the Operations leadership team with new product rollouts and recipe modifications; Manages accordingly with franchisees in his/her region.
- Visits stores frequently to audit Sonny's specifications; follows up and initiates training with the franchisee as needed. Reports to the Sr. Manager, Operations on status.
- Actively share and assist franchisees in adopting best practices; stays in constant contact for questions and/or operations support.
- Supports Pitmaster Program initiatives.
- Performs other duties as necessary.
Training (30%)
- Executes Training Programs and materials, including the Pitmaster Program, POS Training, New Store Openings, and the Franchisee Training Program, monitors for effectiveness and reports to the Sr. Manager, Operations on status.
- Ensures training and ops initiatives are communicated and trained; assesses each restaurant and reports back to the Sr. Manager and Operations Leaders the results.
- Coordinates any re-training needed for franchisees, GM's and/or restaurants.
- Assists logistics, planning, organization and implementation of conferences and other activities that require operations attendance.
- Performs other training duties as required.
Franchise Relations (20%)
- Establishes and maintains a productive relationship with all Franchisees through continual and productive communication; Acts as a liaison of information between the franchisees and SFC Ops leaders beyond what is outlined above.
- Listens and learns about support opportunities and bubbles up to Ops leadership.
- Conducts regular, detailed, and structured visits to franchise locations to support business development and ensure compliance.
- Performs other duties as required.
Business Analysis (15%)
- Executes business expectations in line with key business metrics as defined by Ops leadership.
- Identify, monitor, and track the status of their underperforming franchise areas; directing resources and efforts toward these units to help develop action plans to address the issues; reports information to leadership. Takes action as necessary.
- Performs other duties as required.
Administrative (5%)
- Ensures all projects are submitted and completed on time.
- Participates in regular staff meetings as scheduled.
- Creates reports as needed.
- Performs other administrative duties as required.
Required Knowledge, Skills, and Abilities
- Knowledge of Sonny's Brand and the restaurant industry.
- Must have a strong understanding of restaurant operations.
- Ability to translate company vision and strategies into operational activities.
- Ability to maintain composure and objectivity during difficult situations.
- Strong interpersonal, teamwork, communication, negotiation, and persuasion skills.
- High level of attention to detail.
- Strong problem-solving skills and logical decision making.
- High drive, sense of urgency, and initiative; ability to produce results and accomplish goals in a fast-paced, changing work environment.
- Strong conceptual skills.
- Must display critical thinking skills.
- Strong skill in building and maintaining relationships.
- Strong skill in reading, writing, math, analyzing, and interpreting general business documents.
- Strong listening and reasoning skills.
- Strong computer skills, including experience with Microsoft Office programs.
- Solid business and financial acumen including ability to conduct analysis and present findings in a concise and accurate manner; draw meaningful conclusions and establish action plan; and set performance benchmarks; advises stakeholders on opportunities.
- Ability to work independently and collaboratively with other departments.
- Ability to prioritize, organize and manage multiple projects with sensitive deadlines and changing environment.
- Must display integrity, strong work ethic, and professional demeanor.
- Must be dependable and reliable.
- Ability to adapt with change and be flexible.
- Ability to meet the needs of guests and anticipate the needs of others.
- Ability to manage and supervise others.
- Ability to comply with federal, state, and local regulations, and company safety policies .
- Must have and maintain reliable transportation, a valid driver's license, good driving record, and 100/300 insurance coverage (if driving a personal vehicle).
Required Education and Experience
- Bachelor's Degree in Business, Hospitality Management, or related field; o r any equivalent combination of education, experience, and training that provides the required knowledge, skills, and abilities.
- At least 3 years restaurant/franchise operations management experience, preferably in a multi-unit or franchise structure, with at least 2 years of these in a supervisory capacity.
- Demonstrated experience leading, motivating, holding accountable, directing, and achieving target results in a franchise system.
- Demonstrated strength in operational competencies with particular strength in people development and guest relations .
- Demonstrated track record for flexibility and urgency in prioritizing and organizing projects.
- Servsafe Certified.
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Operations Manager is regularly required to sit, talk, listen, and hear. He/she frequently is required to use hands and fingers to handle or feel. This position requires the ability to occasionally lift and/or move up to 20 pounds. Specific vision abilities required by this job include close vision.
While performing the duties of the job, the Operations Manager will work in a well-lit, open environment. The work may involve some bending, standing or walking. Job duties are not hazardous or physically strenuous. However, the work sometimes is performed under pressure when the stress of deadlines occurs. The noise level in the work environment is usually moderate.
If working in the restaurants or catering events, the Operations Manager is regularly required to stand for prolonged periods of time, handle products and tools, paperwork and equipment, and communicate with Guests, Managers, and Team Members, including listening, hearing, and speaking. The position requires continuously bending, reaching, crouching, touching, feeling, tasting, wiping, smelling, and possibly inhaling smoke from a wood-burning cooker. Regular lifting and/or moving up to 20 pounds, frequently lifting and/or moving up to 35 pounds, and occasionally lifting and/or moving up to 50-75 pounds may be necessary. The Operations Manager may regularly work with or near moving mechanical parts, cleaning chemicals, may be exposed to wet and/or humid conditions, and may be exposed to temperatures between 0° F and 100° F. If working near food, frequent washing of the hands is required.
Travel is a necessity in this position and the Operations Manager will be in the field at least 60% of the time (as necessary and required to have a presence with franchisees); travel in a car is required.
Job tags
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