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Restaurant Operations Director

Company: Alimentation Couche-Tard inc.
Location: Pensacola
Posted on: September 13, 2020

Job Description:

Restaurant Operations Director in Pensacola, FL at Circle K Our mission at Circle K is to make people's lives a little easier every day. Our global family of 130,000 people in over 16,000 stores and 26 countries makes that possible for our millions of clients worldwide, which is why we are committed to helping them achieve their goals and grow with us. We set ourselves apart by our culture of pride: pride in our people and their development, pride in serving others, what we've built and what we are striving to achieve. No matter where you come from or where you are heading in your career, there is a place for you to grow at Circle K. When you grow, we grow - together.

Job Description Title:

Region Director, Restaurants Operations

Classification:

Exempt

Division:

Restaurants

Reports To:

Director of Operations-Restaurants

Date:

9/2018

JOB SUMMARY:

The Restaurant Operations Director provides analytical, communications and decision support functions for the Director of Operations Restaurant Division. This position directs multiple projects to include QSR development, concept ROI, I.T. Team development, training, budgeting and analysis. Provides ongoing review and analysis of People, Processess and Operations for up to 150 unit QSR operations in multiple states; analyzes and interprets financial and operational data to identify potential problems and recommend corrective action.

The position includes, but is not limited to, the following essential job duties, responsibilities and requirements:

JOB DUTIES & RESPONSIBILITIES:

Regularly analyzes a variety of financial, operational and other information reports and interprets data to identify trends or potential problems and recommends corrective actions or solutions. Analyzes and designs budgeting to include ROI, Capital Improvements and Budget Targets. Works with restaurant operations to enforce government requirements, health and safety codes, food brand inspection standards and company policies, procedures and standards that apply to the conduct of business. Seeks guidance from the VP, Restaurant Operations or other appropriate management regarding legal questions or obligations. Talent Leadership- Leads existing teams and leads efforts to recruit and on-board new talent to increase the organization’s excellence and capability. Develops and coaches employees to meet staffing and succession planning needs to operate effectively. If applicable, supervises and/or directs orientation, on-the-job training, in-service training and continuing education programs. Conducts regularly scheduled meetings with Restaurant Operations staff to communicate issues regarding procedures, processes and overall effectiveness of business performance and operations. Filters all mass communications to field locations to insure that information is relevant and concise and does lead to “information overload”. Partners with QSR (Quick Service Restaurant) brand business coaches to maximize operations and profitability. Supports concept development from franchisors and proprietary brands to maximize ROI. Represents the needs and positions of Operations when assigned to cross-functional project teams. Develops project plans to accomplish tasks assigned to Restaurant Operations as part of cross-functional team activities. Increases Operational Excellence in all departments and field personnel by developing or improving processes and systems. Creates and maintains a safe and positive environment for employees and guests. Performs and/or directs the development of guidelines for food safety and related products. Ensures appropriate equipment maintenance and sanitation standards. Administers Human Resources policies, procedures and guidelines to ensure consistent and fair treatment of all employees and promotes good employee relations. Develops annual program goals and objectives to support corporate vision. Participates in special projects and assignments as assigned. Performs other job-related projects and tasks as assigned.

JOB REQUIREMENTS:

Bachelor’s degree in hospitality/business/Restaurant or a related field plus 10 years of supervisory work experience in an operations environment or an equivalent combination of education, training and work experience.

Knowledge of accounting and economic principles and the analysis and reporting of financial data.

Knowledge of administration and management principles involved in business planning, organizing, coordinating and implementing including managing resources and leadership skills.

Proficient in Microsoft Excel; knowledge of Microsoft Windows operating systems, Word, Power Point and Outlook.

Ability to read and listen, understand and communicate information and ideas in a clear and understandable manner, both orally and in writing.

Ability to effectively research, analyze and evaluate information to make decisions, solve problems and achieve goals.

Ability to work independently and effectively.

Physical Demands: Work requires frequent sitting, standing, walking and use of keyboard/computer. Work requires occasional bending, reaching and lifting/moving up to 35 pounds. Work is subject to specific time requirements with competing priorities and can be stressful.

Working Conditions: Normal office environment with little or no exposure to adverse working conditions. Work can include long hours, week-ends, holidays, and regular trips outside the area and overnight stays.

Certificates & Licenses: Valid Driver’s License.

Circle K will make reasonable accommodations to known physical or mental limitations of an employee with a disability unless the accommodation is unreasonable or would pose an undue hardship.

Region Director, Restaurant Operations

This Job Description indicates the general nature and level of work to be performed in this position and it is not intended to contain or be interpreted as a comprehensive inventory of all the duties, responsibilities, functions and qualifications required of the position. The incumbent may be asked to perform other duties and will be evaluated, in part, on performance of the tasks listed in this job description. As with all positions, the responsibilities and duties of this position may change. The Company reserves the right to revise this Job Description at any time with or without notice. This Job Description does not constitute a contract for employment and either the incumbent or the Company may terminate employment at any time, for any reason, with or without notice.

Circle K is an Equal Opportunity Employer.

The Company complies with the Americans with Disabilities Act (the ADA) and all state and local disability laws. Applicants with disabilities may be entitled to a reasonable accommodation under the terms of the ADA and certain state or local laws as long as it does not impose an undue hardship on the Company. Please inform the Company’s Human Resources Representative if you need assistance completing any forms or to otherwise participate in the application process.

Click below to review information about our company's use of the federal E-Verify program to check work eligibility:

In English

In Spanish

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Certain Activities Provided Via The Website May Be Covered By U.s. Patent 5,930,474.

Keywords: Alimentation Couche-Tard inc., Pensacola , Restaurant Operations Director, Other , Pensacola, Florida

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