Relocation is Available for the right candidate

The Multi-Unit Operations Manager performs and directs overall restaurant management of the stores they oversee. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits, hires, and oversees training program for all stores' staff. Responsible for inventory and money control systems. Responsible for controlling food, labor, and other major costs. Maintains business records/paperwork. Exceptional customer service is a major component of this position.

Knowledge Customer and Personal Service

• Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Administration and Management -

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Personnel and Human Resources - for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, and other office procedures and terminology.

Skills Basic Skills:

• Active Learning- Understanding the implications of new information for both current and future problem-solving and decision-making.

• Active Listening- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Critical Thinking- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

• Learning Strategies- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

• Mathematics- Using mathematics for inventory, cash, and other controls

• Monitoring- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Reading Comprehension- Understanding written sentences and paragraphs in work related documents. • Speaking- Talking to others to convey information effectively.

• Writing- Communicating effectively in writing as appropriate for the needs of the business. Social Skills:

• Coordination- Adjusting actions in relation to others' actions.

• Instructing- Teaching others how to do something.

• Negotiation- Bringing others together and trying to reconcile differences.

• Service Orientation- Actively looking for ways to help people.

• Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Complex Problem-Solving Skills:

• Complex Problem-Solving- Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Technical Skills:

• Equipment Maintenance- Performing routine preventative maintenance and cleaning on equipment and determining when and what kind of maintenance is needed.

• Operation and Control- Controlling operations of equipment or systems.

• Operation Monitoring- Watching gauges, dials, or other indicators to make sure a machine is working properly.

• Quality Control Analysis- Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

• Troubleshooting- Determining causes of operating errors and deciding what to do about it. Systems Skills:

• Judgment and Decision Making- Considering the relative costs and benefits of potential actions to choose the most appropriate one.

• Systems Analysis- Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.

• Systems Evaluation- Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. Resource Management Skills:

• Management of Financial Resources- Determining how money will be spent to get the work done, and accounting for these expenditures.

• Management of Personnel Resources- Motivating, developing, and directing people as they work, identifying the best people for the job.

• Time Management- Managing one's own time and the time of others.

Work Context Work Setting - restaurant, bar, service areas, backroom prep/work areas, and office (on occasion)

Job Hazards - food preparation with slicers, potential slip hazards, working with/around bread ovens and toaster ovens and other potentially hazardous equipment, etc. Physical - must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register (cashier). Position requires bending, standing, and walking most of the workday (except for occasional clerical work). Must have the ability to lift 10 pounds frequently and up to 50 pounds occasionally.