Onsite Multi-Unit F&B Director – II

Posted yesterday

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About the role

  • Act as intermediary for location’s Senior/Director of Operations
  • Ensure restaurants are clean, staffed, open for business, and operating to high standards
  • Responsible for staffing and deploying managers
  • Interview candidates for key jobs and make personnel decisions
  • Read and understand financial and operational data and reports
  • Engage with Ops Controller on financial decisions
  • Ensure product availability and working equipment
  • Train and assess skill levels of restaurant associates
  • Conduct marketing programs and maintain brand standards

Requirements

  • Documented and demonstrated experience managing types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union)
  • Typically requires at least 5 years concurrent multi-unit, multi-concept management experience
  • Underlying overall restaurant experience of 8-10 years
  • Graduation from a Food Service Management or Culinary program may substitute for a portion of experience
  • Demonstrates team management, delegation, and issue resolution skills
  • Knowledge of HMSHost policies and product, service, quality, equipment and operations standards
  • Ability to speak, read, and comprehend instructions and policy documents
  • Must be fluent in English.

Benefits

  • Health, dental and vision insurance
  • Generous paid time off (vacation, flex or sick)
  • Holiday pay
  • Meal and Transportation Benefits
  • 401(k) retirement plan with company match
  • Company paid life insurance
  • Tuition reimbursement
  • Employee assistance program
  • Training and exciting career growth opportunities
  • Referral program – refer a friend and earn a bonus

Job title

Multi-Unit F&B Director – II

Job type

Experience level

Lead

Salary

$123,887 - $141,586 per year

Degree requirement

High School Diploma

Location requirements

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