Operating Partner | Industry leading QSR | High income potential | Growing company

Operating Partner

Industry leading QSR

Restaurant High Performing Teams: How we deliver Family Member Experience, Operations Excellence, and Customer Experience

Restaurant High Performing Teams, (RHPT), are groups of Family Members who share a common vision, goal, and approach to work. They collaborate, challenge, and hold each other accountable to deliver an experience to each other and our customers using the six Restaurant High Performing Team Characteristics; Coaching, Communication, Engagement, Empowerment, Recruiting, and Rewards and Recognition.

Operating Partner: How you bring value

Our Operating Partners direct and develop a strong team to drive operational excellence in their restaurant. Operating Partners report to the Area Manager. Operating Partners are coaches and mentors who provide development opportunities for their teams. They lead and supervise all aspects of the Family Member experience in our restaurants, from talent management to recruitment to training and promotion of current Family Members. Operating Partners inspire Family Members to deliver and succeed, and they create action plans based on performance data and financial goals. Operating Partners ensure that operations are always clean, safe, and in the customer's eye, "ready for business."

Responsibilities

• Leads by example to gain commitment from Family Members by reinforcing team behaviors consistent with Company Core Values and Guiding Principles; inspires people and celebrates the team
• Provides leadership and mentoring to Family Members; accountable for the in-restaurant Family Member experience, aligns the team around a common vision, provides effective coaching, sets realistic expectations, holds themselves and others accountable, and celebrates successes
• Models High Performing Team behaviors and foster relationships through open and honest communications, coaching, and engagement
• Facilitates discussions among Family Members and Managers to ensure expectations are clear, share best practices, address underperforming areas, and resolve open questions
• Exercises high level of independent judgment and discretion in managing the daily operations of the restaurant to ensure effective and efficient performance of the restaurant and its Family Members in all company operational and customer experience standards
• Demonstrates ownership for growing Managers' and Team Leaders' capabilities by creating tailored development plans and establishing effective feedback mechanisms
• Trains and coaches Team Leaders and Managers, empowering them to lead their shift and focus on developing their Family Members
• Coaches and encourages Managers and Team Leaders on ways to effectively work as a High Performing Team and use operational tools to improve restaurant performance
• Demonstrates appreciation for the contribution of Family Members at all levels by recognizing best work through celebrating and sharing success stories
• Identifies Managers, Team Leaders and Team Members with potential to progress to the next level
• Works with the Family Member to develop the necessary skills and behaviors to be considered for promotion
• Evaluates progress and provides feedback
• Demonstrates, explains, and champions change initiatives; ensure change initiatives are deployed in the restaurant
• Participates in inter-restaurant collaboration through sharing best practices, individual perspectives and supporting other restaurants in area
• Leads recruiting, interviewing, and hiring to achieve staffing levels to drive, maintain, and sustain Restaurant High Performing Teams
• Instills a customer-service mindset and demonstrates how to reinforce the brand by engaging with our customers, addressing concerns, and creating a welcoming environment within the restaurant
• Recognize when customer preferences are changing and adjust service delivery to meet customer demands
• Works with Managers and the Area Manager to execute operational plans utilizing reporting tools, customer metrics, and labor metrics to monitor restaurant performance and processes consistent with company standards of excellence
• Develops the budget, expense plans, and sales goals as part of financial planning in order to achieve financial targets; manages profit and loss, oversee financial tasks such as cash reporting, labor, food expenses, repairs and maintenance

REQUIREMENTS:

• Must be at least 18 years of age

Education

• High school diploma/GED or equivalent work experience

Experience And Demonstrated Behaviors

• 3-5 years experience in the restaurant industry preferred
• Previous experience in a restaurant leadership position preferred
• Demonstrated intermediate to advanced level of ability to communicate, influence, and negotiate decisions while motivating assigned staff
• Demonstrated ability to work in a team environment
• Demonstrated ability to observe and coach
• Demonstrated ability to encourage open communication
• Demonstrated ability to engage others in a team environment
• Demonstrated ability to empower Managers and team members
• Demonstrated ability to recognize and reward positive contributions by restaurant Family Members

Knowledge, Skills, And Abilities

• Proficiency in MS Office Word, Excel, Outlook, and PowerPoint preferred
• Strong general knowledge of the organization and its functions
• Strong general knowledge of working practices, procedures, and techniques
• Intermediate to advanced understanding of budgetary concepts and procedures
• Intermediate to advanced ability to delegate projects and get work done through others
• Intermediate to advanced understanding of performance review process
• Ability to prepare and present ideas and recommendations to colleagues, managers, and direct reports with ample notice and preparation

Professional Certifications

• Food Safety Certification (may vary based on city, county, and state requirements)
• Food Handlers Certification

Working Conditions/Travel Requirements

• Must be available and work the necessary time to satisfactorily fulfill job responsibilities
• Must be able to report to work timely and as required by operational/business needs
• Must be able to work a full-time schedule and be able to work all shifts based on operational needs of the restaurant
• Must be able to travel occasionally, both locally and long distances (including air travel) to work sites, meeting sites, and other locations
• Working conditions exist to satisfactorily fulfill job responsibilities
• Must possess a valid drivers license, submit to releasing a Motor Vehicle Record that adheres to the Company standards, and maintain current automobile liability at minimum levels in their state of residence

Physical Requirements

• Must be able to lift up to 50 lbs. on occasion
• Must be able to stand during entire shift
• Must be able to reach, bend, stoop, lift, shake, stir, pour, carry, and push on occasion
• Must be able to read (orders on tickets, menu board, receipts, etc.)
• Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood, and produce items
• Frequent washing of hands
• Must be able to use computers, telephones, and office equipment
• 
  

This Job Posting does not contain an exhaustive list of all roles, activities, requirements, efforts, or working conditions associated with the position. This description is intended to be an accurate reflection of the current position. The company reserves the right to revise the position or to require that other or different activities be performed when circumstances change (e.g., emergencies, changes in personnel or workload, rush jobs, technological developments or other operational need).