POSITION SUMMARY:

Responsible for formulating and directing the systematic and successful implementation and communication of key operational initiatives, including operating systems and processes, restaurant technology systems, new products; and other related initiatives to optimize restaurant efficiencies, cost effectiveness, and utilization of Company and Franchise restaurant resources and assets.

KEY DUTIES/RESPONSIBILITIES:

• Leads, trains, and develops the operations services team and provides vision and direction in the analysis, design, and execution of operations programs, standards, and systems that improve restaurant-level efficiency and performance; assesses return on investment on a continuous basis and makes recommendations to senior management on projects, project process, and initiatives.
• Leads the planning, coordination, and oversight of large-scale operations projects and initiatives, including developing and recommending the most efficient and effective means of integrating multiple initiatives; provides input on feasibility and prioritization; anticipates and address specific divisional or regional needs; communicates regularly with RVP of Operations, Directors of Operations, Franchise Business Consultants, and Corporate personnel to provide input and represent field issues.
• Ensures processes and systems comply with Company policies and procedures, and applicable laws and regulations; investigates and resolves critical issues related to operational initiatives.
• Monitors and manage the effectiveness of operational systems and processes on an ongoing basis and provides leadership to Project Managers during new product or project roll-outs. Partners with other departments, companies, and outside organizations to identify successful tools, strategies and tactics to optimize restaurant execution and performance.
• Creates and manages strong communication systems that promote favorable stakeholder sentiment and delivers opportunities for improved learnings; including but not limited to Brand Performance Support, Flavor Central Brand Touch Points, periodic field leadership meetings, Operations Advisory Committee (OAC), cross-functional project meetings, Advisory Team, and Stage Gate.
• Guides the Flavor Central project process by assessing, optimizing, and implementing QDOBA project protocols, systems, and tools, while influencing compliance with cross-functional teams
• Manages & consults internal and external resources as needed to obtain answers to customers questions and resolution approaches.
• Leads Operations Projects from ideation through national launch. Ensures projects are completed on time, within scope, within budget, achieves KPIs, and align to the Operations Services strategic goals.
• Develops and manages systems to generate periodic KPI reporting for ongoing Operations System Programs to key organizational stakeholders. Provides recommendations on improving performance for Operations Systems KPIs.
• Leads Operation Systems including Qdobas Digital Checklist, Back Office, Guest Satisfaction, and Field Complexity Platforms.
• Presents recommendations from an operational viewpoint to management and advise on possible implications or alternatives.
• Maintains knowledge of restaurant procedures and equipment operation.
• Evaluates products, processes, procedures, and workstation operation; identifies opportunities for product/process simplification and/or deletion. Analyzes labor utilization, facility layout, kitchen designs, operational data, and other information to evaluate kitchen effectiveness and identifies areas of opportunity.
• Performs other related duties, tasks and responsibilities as required, assigned and directed.

QUALIFICATIONS:

Education - Bachelors degree in Business Administration, related field, or equivalent on the job experience. MBA preferred.

Experience - 6+ years related restaurant management experience; 3+ years of project management experience in the development of resolutions to operational issues within a multi-unit restaurant environment preferred.

Skills/Knowledge/Abilities - Excellent oral and written English communication skills, presentation skills, planning skills, influencing skills, and interpersonal skills. In-depth knowledge of restaurant operational systems. Strong analytical and systems development skills. Must be a strategic thinker and be administratively sound and detail oriented. Proficient knowledge of personal computers and related software applications Microsoft Office). Demonstrates integrity and ethical behavior.

Physical Requirements - Ability to speak/hear clearly in person and on the telephone. Ability to travel to restaurants and other locations approximately 20% - 40% of time or as business needs require. Ability to operate a computer, i.e., desktop, laptop, tablet, etc.

Ability to operate foodservice equipment (fryers, grill, stove/oven, hot box, rethermalizer, etc.)

Pay Rate: $115,900- $137,000

REASONABLE ACCOMMODATION:

QDOBA Mexican Eats will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly.

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