Restaurant Operations Leader

Universal Store; Marion (IN); On-site; USD 50,000 - 75,000; Full time

Job summary

IHOP is seeking a qualified individual to direct the operation unit, coordinating sales, guest service, and staffing. This role focuses on implementing training programs, maintaining regulatory compliance, and driving performance at the unit level.

The candidate should bring strong leadership, communication, and organizational skills, with experience in restaurant operations and the ability to manage resources effectively to improve guest experience and drive profits.

Qualifications

• High school diploma or GED and 2–4 years related experience or equivalent.
• Ability to speak and read English and interpret safety rules and procedures.
• Ability to write routine reports and communicate with guests and staff.

Responsibilities

• Assist in achieving budgeted sales and profits.
• Develop and maintain professional relationships with IHOP employees and guests.
• Implement Craft Training program for all restaurant hourly employees.
• Assist in executing annual financial, local restaurant marketing, guest service and HR objectives.
• Ensure compliance with federal, state, and local regulations.
• Assist in recruitment, training and retention of employees.
• Ensure adequate levels of supplies and maintain equipment and premises.
• Maintain safety, sanitation and security practices according to SOP.
• Assist in completion of required reports and paperwork.
• Perform other duties as assigned.

Skills

Leadership

Communication

Training

Safety compliance

English language

Public speaking

Education

High school diploma or GED

Experience in restaurant operations

Job description

IHOP is seeking a qualified individual to direct the operation unit, coordinating sales, guest service, and staffing. This role focuses on implementing training programs, maintaining regulatory compliance, and driving performance at the unit level.

The candidate should bring strong leadership, communication, and organizational skills, with experience in restaurant operations and the ability to manage resources effectively to improve guest experience and drive profits.