Franchise Business Consultant

Papa Murphy's International; Seattle (WA); On-site; USD 90,000 - 140,000; Full time

Job summary

BBQ Holdings is seeking a seasoned Franchise Operations leader to guide franchise partners, drive performance, and ensure adherence to quality standards across the system. You will collaborate with executives, travel to site locations, and develop actionable plans to improve OSAT, food and labor costs.

The role emphasizes training, policy rollout, and strong governance, with extensive travel and a focus on sustaining brand integrity and operational excellence.

Qualifications

• 5-7 years of restaurant management experience.
• Experience in casual dining with catering responsibility preferred.
• Willingness to travel weekly and overnight as required.
• Strong knowledge of labor laws, health codes, safety and security systems.

Responsibilities

• Cultivate and nurture personal relationships with franchisees while aligning with brand and corporate objectives.
• Provide comprehensive guidance to franchise personnel encompassing revenue generation, cost controls, marketing, purchasing, and human resources development.
• Support and uphold all quality systems of the company, including secret shopper programs, operational reviews, IVRs, Eco Sure standards, and training initiatives.
• Assist in the seamless opening of franchise restaurants, offering advisory support and facilitating team implementation from plan review to grand opening.
• Collaborate with franchisees in developing strategic plans consistent with BBQ Holdings goals, focusing on metrics such as OSAT, Food Cost, Labor Cost, and similar measures.
• Aid franchisees in business growth by sharing development recommendations, identifying opportunities, and reviewing economic models.
• Maintain regular communication and meetings with the Director of Franchise Operations, providing insights into key issues affecting financial health and operational integrity.
• Build trust and credibility with supervisors, peers, franchise partners, and operators through active participation in round table discussions and workshops.
• Articulate BBQ Holdings standards and priorities clearly to franchisees, driving results through influential leadership.
• Take prompt and appropriate action to address performance issues or conditions in troubled areas, proactively managing decisions that impact the company.
• Keep the Director of Franchise Operations informed of significant issues and offer potential solutions to challenges as they arise.
• Develop, coach, and mentor franchise partners and operators, assisting in the formulation of action plans for improvement.
• Provide input to the Training department for program development, ensuring alignment with operational needs.
• Oversee the rollout of new policies and procedures, ensuring effective implementation and evaluating their impact through regular restaurant visits.
• Address and resolve guest complaints promptly, ensuring a quality dining experience.
• Interact with guests as needed to answer questions and alleviate concerns, maintaining high standards of customer service.
• Participate in Director of Operations interviews and succession planning discussions as requested by franchisees.
• Support the Training Department in restaurant certification processes and ensure certified managers are effectively leading operations.
• Assist in maintaining current management rosters for each franchise location, promoting a cohesive and capable team environment.
• Attend meetings with Area Directors, Franchise Business Consultants, and Franchise Partner conferences to stay abreast of developments.
• Review franchise partner P&Ls and collaborate with the Director of Operations to develop action plans for cost control areas.
• Ensure adherence to all Standard Operating Procedures and conduct audits to maintain operational excellence.
• Complete and review Food, Beverage, and Service Reports (FBS's) with franchise partners and operators, utilizing them as tools for operational improvement and development.

Skills

Leadership

Communication

Time management

Problem-solving

Multi-tasking

Travel readiness

Education

Bachelor's degree in Restaurant Management

Tools

MS Office

Restaurant POS systems

Job description

PRIMARY ACCOUNTABILITIES

• Cultivate and nurture personal relationships with franchisees while aligning with brand and corporate objectives.
• Provide comprehensive guidance to franchise personnel encompassing revenue generation, cost controls, marketing, purchasing, and human resources development.
• Support and uphold all quality systems of the company, including secret shopper programs, operational reviews, IVRs, Eco Sure standards, and training initiatives.
• Assist in the seamless opening of franchise restaurants, offering advisory support and facilitating team implementation from plan review to grand opening.

Strategic Support and Development

• Recognize and disseminate best practice procedures and ideas throughout the BBQ Holdings system.
• Collaborate with franchisees in developing strategic plans consistent with BBQ Holdings goals, focusing on metrics such as OSAT, Food Cost, Labor Cost, and similar measures.
• Aid franchisees in business growth by sharing development recommendations, identifying opportunities, and reviewing economic models.
• Maintain regular communication and meetings with the Director of Franchise Operations, providing insights into key issues affecting financial health and operational integrity.

Leadership

• Build trust and credibility with supervisors, peers, franchise partners, and operators through active participation in round table discussions and workshops.
• Articulate BBQ Holdings standards and priorities clearly to franchisees, driving results through influential leadership.
• Take prompt and appropriate action to address performance issues or conditions in troubled areas, proactively managing decisions that impact the company.
• Keep the Director of Franchise Operations informed of significant issues and offer potential solutions to challenges as they arise.

Training and Development

• Develop, coach, and mentor franchise partners and operators, assisting in the formulation of action plans for improvement.
• Provide input to the Training department for program development, ensuring alignment with operational needs.
• Oversee the rollout of new policies and procedures, ensuring effective implementation and evaluating their impact through regular restaurant visits.

Guest and Associate Relations

• Address and resolve guest complaints promptly, ensuring a quality dining experience.
• Interact with guests as needed to answer questions and alleviate concerns, maintaining high standards of customer service.

Staffing and Team Building

• Participate in Director of Operations interviews and succession planning discussions as requested by franchisees.
• Support the Training Department in restaurant certification processes and ensure certified managers are effectively leading operations.
• Assist in maintaining current management rosters for each franchise location, promoting a cohesive and capable team environment.

Administration and Auditing

• Attend meetings with Area Directors, Franchise Business Consultants, and Franchise Partner conferences to stay abreast of developments.
• Review franchise partner P&Ls and collaborate with the Director of Operations to develop action plans for cost control areas.
• Ensure adherence to all Standard Operating Procedures and conduct audits to maintain operational excellence.
• Complete and review Food, Beverage, and Service Reports (FBS's) with franchise partners and operators, utilizing them as tools for operational improvement and development.

Operations Performance

• Financials: Oversight review of restaurant P&L's, development and communication of action plans to address any areas not meeting budget, achieving or exceeding sales budget, coaching and teaching financial controls, and developing teams to construct action plans on financial control.
• Relate all performance standards to the Company's Vision, Mission, and Values.
• Maintain Company standards in food safety, product, and facility specification.
• Hold restaurant managers accountable for development and implementation of action plans, maintaining performance and ethical standards, and preventive maintenance of restaurant facilities.
• Ensure compliance with monthly Ecosure and SOX Audits, and implementation of measurable Local Store Marketing (LSM) and Catering programs.
• Guest Satisfaction: Ensure regular interaction with Guests to solicit feedback, establish and review performance targets, coach teams on improving guest satisfaction, monitor market performance, and create a culture of ongoing training and development.
• Talent Management: Effective management of manager matrix, participation in selection and onboarding, development, training, mentorship, goal setting, and succession planning activities.
• Administration and Auditing: Review health inspection results, ensure adherence to all Standard Operating Procedures, effective labor management, and promotion of safety and risk programs.

KNOWLEDGE, SKILLS, & ABILITIES

Education/Experience

• Bachelor's degree in Restaurant Management, related degree, or equivalent restaurant experience is preferred.

Experience

• Minimum 5-7 years of restaurant management experience; experience in casual dining with catering responsibility preferred.
• Travel and Schedule requirements: Weekly travel to restaurants is extensive. Overnight trips are required depending upon the area visited. It is also necessary to be available for corporate office meetings and to travel to various other locations for other meetings as necessary.
• Demonstrated knowledge of restaurant operations, guest service, food handling and sanitation, and the restaurant industry in general.
• Demonstrated proven leadership abilities and problem-solving, decision-making skills.
• Ability to achieve results in a fast-paced, flexible, and multi-tasking environment.
• Demonstrated working knowledge of computers and applications (MS office environment and restaurant operating systems).
• Demonstrated knowledge of labor laws, health codes, safety and security systems, and operating procedures.
• Strong communication skills (listening, verbal/written and coaching) with a diverse group of individuals at all levels of the organization (internally and externally).
• Demonstrated strong interpersonal skills, a champion of workplace culture and change.
• Demonstrated time management, prioritization, and organizational skills.
• Demonstrated ability to motivate others and create an environment for self-learning and teaching others.
• Demonstrated ethical approach, confident, self-directed, and ability to follow-through consistently.
• Demonstrated professional presence and demeanor.
• Ability to work a varied scheduled to fit the needs of the restaurant business.
• Ability to travel as needed both within/out of the market via a variety of transportation modes.