Impress employers and recruiters.
Choose from hundreds of resume examples.

Impress employers and recruiters.
Choose from hundreds of resume examples.

Target Resume Now

About the Role

Oversee and manage all aspects of restaurant operations for new and existing entities, leading the management team to achieve objectives in sales, costs, employee retention, guest service, food quality, and sanitation. Ensure consistent adherence to standard operating procedures, best people practices, compliance, and service standards.

Responsibilities

• Implement corporate operations standards and practices for consistency and excellence.
• Oversee outlet leaders to maintain restaurant brand, identity, vision, and concept.
• Ensure consistency of service, prices, restaurant image, and improvements across all properties.
• Train and develop leaders within operations according to Mina Group standards.
• Collaborate with MINA Group departments (Finance, HR, L&D, Development, PR/Marketing) for consistent messaging and communication.
• Collaborate with the Marketing Department on marketing, PR, and grassroots initiatives.
• Participate in Weekly Manager Meetings and assist with unit economics.
• Maintain profit and loss accountability for outlets and participate in corporate budget planning and forecasting.
• Comply with all federal, regional, and local legal and safety standards, and train outlet leaders on best practices and corporate responsibilities.
• Manage and mentor the outlet leadership team, fostering their growth and leadership abilities.
• Review daily logs to address financial, service, staffing, R&M, and comps/QSA issues with restaurant management.
• Review weekly financial information, key performance indicators, and labor costs.
• Review sales strategy and grassroots plans with management.
• Ensure restaurant comps/discounts/voids comply with SOP.
• Review and approve all financials.
• Participate in annual budgeting and monthly financial reviews.
• Drive financial performance and provide training on financial acumen.
• Ensure outlets follow training syllabi and conduct knowledge tests.
• Ensure management adheres to HR/people best practices and conducts weekly department meetings.
• Evaluate pre-shifts and make recommendations for improvement.
• Facilitate cross-training of managers and participate in MINA Group Orientation.
• Follow up on training standards and new hire training.
• Review weekly manager and department schedules, ensuring break compliance.
• Approve manager vacations and forward them to HR.
• Assist COO in assessing performance and writing performance appraisals for management staff.
• Oversee employee status change processes.
• Train and onboard new leaders to Mina Group.
• Build relationships with all partners.
• Follow up on china/glass/silver inventory and orders.
• Ensure guest complaint procedures are followed consistently.
• Drive Holidays and Special events.
• Follow up on Quality Service Assurance, negative reviews, and shops.
• Collaborate with COO & Finance Department in creating budgets.
• Assist in driving preventative maintenance plans for lighting, sound, technology, FF&E, and restaurant cleaning.
• Work closely with the Marketing Department to execute sales/marketing initiatives and drive traffic.
• Manage and build relationships with hotel sales, event planners, casino marketing, and concierge.
• Assist/execute restaurant grassroots marketing efforts.
• Ensure guest database completion.
• Maintain MINA Group standards for physical plant.
• Conduct restaurant site inspections.
• Ensure MINA Timing Standards are adhered to.
• Ensure restaurants operate service as per SOP’s and SOS.

Requirements

• Minimum 8 years of restaurant management experience.
• Minimum three restaurant openings in a management position.
• Experience in hiring, interviewing, and training.
• Minimum three years of experience in standard Human Resources policies and procedures.
• Working knowledge of FOH management and operations.
• Understanding of standard management and training principles and theories.
• Understanding of all health, safety, and sanitation practices.
• Strong computer skills with working knowledge of Microsoft Office, Outlook and InDesign.
• Ability to read and interpret general business documents.
• Ability to write reports and business correspondence.
• Ability to effectively present information and respond to questions from managers, customers, and Mina Group Executives.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for at least 8 hours.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
• Must be able to lift trays of food or food/inventory items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. semi-frequently.
• Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Regularly required to stand, walk, sit, talk or hear.
• Frequently required to use hands and arms to reach, handle, or feel objects, tools, or controls.
• Occasionally required to stoop, kneel, crouch, or crawl.
• Occasionally lift and/or move up to 30 pounds.

Skills

• Business Acumen
• Agile Learner
• Communication Skills
• Consultation Skills
• Problem Solving
• Critical Thinking
• Company Cultural Awareness
• Leadership
• Navigation throughout the organization
• Relationship Management

Location

• Remote

Work Type

• Full-time

Experience Level

• Minimum 8 years of restaurant management
• Minimum three restaurant openings
• Minimum three years' experience in standard Human Resources policies and procedures
• Minimum of 10 years’ experience in the restaurant/hospitality industry

Education Level

• Four-year College Degree preferred

About the Company

• MINA Group Restaurants is committed to integrity, honesty, and knowledge that promote the culture, values, and mission of the company and its Partners.