TX Field Director of Operations

Fresh Dining Concepts; Coral Gables (FL); On-site; USD 120,000 - 140,000; Full time

Job summary

Fresh Dining Concepts is seeking a TX Field Director of Operations to oversee multiple restaurants. The role involves ensuring compliance with operational standards, managing costs, and developing the management team. Ideal candidates will have extensive experience in general management and a successful track record in leadership roles. Candidates will be supported by a dynamic franchise team in a rapidly growing company.

Qualifications

• Five plus years of General Management experience required.
• Three plus years QSR experience as a District Manager preferred.
• Track record of success in developing high-performance teams.

Responsibilities

• Oversee several restaurants in a specific area, ensuring operational compliance.
• Leads and develops Store Managers, ensuring performance standards are met.
• Analyzes sales, profits, and provides direction for cost reduction.

Skills

Leadership

Management

Coaching

Communication

Analytical

Organizational Skills

Problem Solving

Education

High school diploma or GED

BA/BS degree (preferred)

Tools

Microsoft Office Excel

Microsoft Office Word

Microsoft PowerPoint

Microsoft Outlook

Job description

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We are a leading Franchisee of Focus Brands – the Franchisor for Auntie Anne's, Carvel, Cinnabon, and Jamba Juice. We have locations across the United States and are looking to add to our amazing team!

Position Summary

The District Manager oversees several restaurants in a specific area, making sure they meet sales goals and follow operational standards and laws. They aim to improve sales, manage costs, and maintain high-quality service and safety. The District Manager also supports and develops the management team.

Essential Duties And Responsibilities

• Leads, coaches, develops, trains, manages, and mentors Store Managers in all aspects of the position, ensuring they meet performance standards (Target Budgets, Survey Scores, etc.) and adhere to operational goals and company standards. Accountability for the management team is a key focus.
• Visits restaurants, both announced and unannounced, to evaluate and ensure operational compliance. This includes assessing facilities, staff appearance, food quality and safety, inventory management, staff training, safety protocols for employees and guests, labor scheduling, and employee relations.
• Oversees and assesses restaurant operations to ensure they meet Company standards and performance targets. This includes ensuring compliance with the Operations Manual, federal/state/local regulations, and Company policies and procedures.
• Analyzes monthly sales, profit, and budgetary reports, offering timely feedback and direction to restaurant management. Collaborate with Store Managers to develop plans for cost reduction, increased sales, and maximizing profits compared to the previous year, aligning with budget standards.
• Exercises discretion in addressing the changing demands of the business.
• Resolves guest and employee complaints and conflicts promptly. Address employee relations issues that couldn't be resolved at lower levels, investigate and resolve security and cash violations, and represent the company at state and federal agencies when necessary.
• Oversees the development and succession planning for management. Prepare high-potential General Managers for advancement through one-on-one training, role modeling, developmental assignments, and guided self-study. Facilitates the development of Assistant Managers and Shift Leaders and supports hourly employees through coaching and training.
• Promotes communication within the geographic area, sharing company news, events, and best practices. Maintains open channels for employee suggestions, conducts regular meetings, and interacts professionally as a collaborative team leader. Initiates cost-effective suggestions for operational improvement and provides data to contribute to the development of chain-wide policies.
  
  

Supervisory Responsibilities

• Typically manages up to 4-6 direct restaurants.
• Full authority to hire, develop, appraise, motivate, promote, reward, discipline, transfer, and approve time and attendance of restaurant team members.
  
  

Additional Duties

• Ensures full implementation of new products, programs, and applicable training.
• Oversees new unit openings and restaurant remodeling in geographic areas.
• Participates in the preparation of the annual operating budget.
  
  

Qualifications

To perform this job successfully, an individual must be able to

• Satisfactorily perform the essential functions of the job.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.
• The requirements listed below are representative of the education and/or experience required.
  
  

Education And/or Experience

• High school diploma or equivalent (GED) required, BA/BS degree preferred
• Five (5) plus years prior General Management experience required; three plus years QSR experience as a District Manager preferred.
• Track record of success in leading, managing, coaching, and developing high-performance teams.
  
  

License/Certifications

• Reliable transportation.
• Current ServSafe certification required. If certification is not current, must pass ServSafe certification within 30 days of employment.
• Food Handler Permit as required by local laws.
• Ability to pass the exam which is a condition of employment. St. Louis County in Missouri – Hepatitis Shot.
  
  

Job Competencies

Communication Skills:

• Ability to read, write, and interpret routine reports, documents and correspondence.
• Ability to effectively speak with internal customers, external guests, and vendors.
• Ability to effectively listen and respond to customer needs.
• Ability to effectively make oral presentations to broad audiences.
  
  

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
  
  

Reasoning Ability

• Ability to solve practical or abstract problems and deal with a variety of concrete or variables in situations where frequent standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  
  

Planning Skills

• Ability to plan work assignments, juggle competing demands, and work under the pressure of frequent and tight deadlines.
  
  

Computer Software Skills

• Proficiency with Microsoft Office Excel, Word, PowerPoint, and Outlook required.
  
  

Other Skills

• Ability to quickly adapt to change and adjust priorities to meet the organization’s needs.
• Excellent organizational skills are needed.
• Ability to work weekends and extended work schedules as needed.
  
  

Physical Demands

• The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
• The District Manager position regularly listens, talks, uses close vision to view objects, uses hands repetitively to reach/handle/feel/grasp objects, and travels by car and/or plane.
• The position occasionally stands, sits, walks, uses distant vision to view objects, and lifts/pushes up to 10 lbs.
• The District Manager position seldom climbs/balances, stoops/kneels/crouches/crawls, tastes/smells, and lifts/pulls up to 50 lbs.
  
  

Work Environment

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Other

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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