Head of Operations & Business Management

Position Summary

We are looking for an individual with a passion for guest first service, and who can lead by example every day. In this role the Director of Operations for Krystal will oversee 7 - 10 restaurants where he/she will be responsible for driving sales and profits, as well as teaching, coaching and providing leadership to each restaurant to help them continue to achieve their goals. The Director of Operations will ensure that restaurants adhere to all state and local laws. This role will help us enhance our focus on a guest-centric culture including consistently delivering excellent guest service and food quality. The Director of Operations will be responsible for executing the SPB Hospitality brand strategy.

Key Duties And Responsibilities

Responsibilities will include but not be limited to the following:

Run Profitable Restaurants. Create and implement regional operating plans/procedures to achieve company objectives in terms of sales, profits, cost of goods, labor, operating expenses, etc. Reinforce execution of key company policies and standards through informal restaurant visits to check a short list of items at beginning of each store visit. Identify and diagnose most important ongoing operational gaps in underperforming stores. Develop formal action plans to resolve gaps between performance and expectations. Empower and mentor GMs and AMs to execute actions plans, track progress and follow up.

The “Head Coach”- The Job of the Leader is to make more Leaders. Help restaurant managers learn to solve problems and drive business results. Create and apply best hiring practices for managers and team members. Hire the best; then drive succession by creating a positive and productive work environment through constructive feedback, providing training, and developing managers and team members to their highest potential. As the “Head Coach”, Logan’s believes in constant improvement, constant change and constant training.

Be Operationally Excellent. Be accountable for having all restaurants in your region meet every standard of quality in a clean, safe environment. Identify and communicate operational plans to restaurant managers (equipment maintenance, product receipt and rotation, cash management procedures, etc.) in order to ensure smooth restaurant operations.

The “Brand Ambassador”-The Leader of Guest Centric Culture. Develop restaurant management teams to ensure that all guests feel welcome, are listened to, and are given responsive, friendly and courteous service at all times. Solicit and follow through on guest feedback.

Leadership in Market Strategies-Activities to generate guest traffic, sales and profitability. Coordinate with Marketing Manager to develop market business plans (e.g. targets, action steps, measurement) Drive the development and execution of tactics for Local Store Marketing (LSM) initiatives. Empower GMs to take leadership role in executing LSM (e.g. develop relationships in schools, community, etc.).Coordinate with Marketing Manager to identify and pursue “new” weekly sales growth opportunities through community involvement.

Competencies To Drive Performance

DRIVE FOR and EXECUTION OF RESULTS- Acts with a sense of urgency and a “whatever-it-takes” attitude when addressing opportunities, assignments, and accomplishing goals. Can be counted on to exceed goals successfully. Steadfastly pushes self and others for bottom-line results. Takes a proactive approach to avoid potential issues and accomplishes goals with minimum supervision.

COMMUNICATION- Demonstrates Platinum Passion and a Guest First approach when writing, interacting, listening, or speaking with others. Communicates effectively, clearly, and concisely. Listens well and demonstrates a true appreciation for the information received and asks open-ended questions to ensure understanding. Seeks to improve communication channels that foster open dialogue among peers.

DEVELOPING PEOPLE- Lives the Logan’s Team Member value, staying fresh and developing others, creating an environment around growth and development. Provides and embraces behavior-specific feedback/suggestions to grow personally and and/or help others succeed. Regularly reviews development progress, recognizes and reinforces developmental efforts and improvements, and provides constructive coaching.

GUEST/CUSTOMER FIRST MENTALITY-Thinks and Acts Guest First. Maintains positive working relationships, treating everyone with courtesy, honesty, and respect. Interacts with internal and external guests to create experiences that exceed their expectations. Responds promptly to customer inquiries and issues.

YEEHAW ENTHUSIASM AND TEAMWORK- Lives the Logan’s brand, purpose, and values with contagious enthusiasm. Maintains a high level of energy and passion for fun; encourages individuality and inspires a team-oriented atmosphere. Identifies organizational goals and recognizes their role in it. Supports larger organizational agendas as more important than local/personal goals.

CHANGE MASTERY- Is open to learning new methods and ideas. Embraces change, plans for contingencies, and manages resources effectively to meet multiple deadlines and goals. Prioritizes opportunities effectively as they arise. Executes daily responsibilities while also meeting the needs of internal and external guests. Implements changes by holding self and others accountable for adopting new policies and procedures.

LEADING THROUGH INFLUENCE- Interacts with all parties with the aim of building trust rather than power. Promotes the well-being of those around them. Demonstrates empathy, listening, stewardship, and commitment to personal growth toward others. Seeks to move management and personnel interaction away from “controlling activities” and toward a more synergistic relationship between parties. Applies appropriate leadership styles when influencing individuals or groups to accomplish goals. Establishes a personal power base built on mutual trust, fairness, honesty, and rational behavior.

Qualifications

Education/Experience- High School equivalency required; college course work preferred 2. Previous supervisory and hospitality industry experience preferred 3. Proficient communications in English 4. Proven track record as a leader in learning and coaching 5. Proficient in Microsoft Outlook

Physical Requirements

Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more; more through the restaurant for extended periods of time, 9-12 hours per day; move 50 lbs. for a distance of up to 10ft; Balance and move up to 25 lbs. for a distance of up to 50 ft.; Understand and respond to team members and guest request in a loud environment; Perform math functions and understand finances and cost management; Requires overnight travel; Successful completion of background check, credit check and DMV driving records check

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