The Director of Restaurant Excellence leads the company efforts in operational change and innovation, and is responsible for assuring the smooth, logical, and cost-effective prioritization, timing (pacing and sequencing), testing, and quality assurance of company program implementation. As a strategic leader the Director of Restaurant Excellence identifies emerging trends in restaurant technologies and systems advancements, and identifying critical opportunities for competitive differentiation, while also assuring successful resource management, cost control, and asset protection. The Director of Restaurant Excellence assists with the ongoing education of operations managers in areas related to program-based change management, and championing/modeling the entrepreneurial spirit.
Leadership: Directs and mentors all positions within the Innovation and Operations Readiness department to ensure a high level of engagement and success. Maintain availability for development of all department personnel
Strategic Planning: Develops plans of action that drive value-added solutions; Balances the long-term strategic vision for innovation with the financial and practical realities and capacities of the business; collaborates with other leaders across departments to ensure strategic alignment and successful execution.
Collaboration: Ensures cross-departmental engagement in the development, testing, documentation, and implementation of new company programs; ensures all department leaders are aware and sensitive to the priority, timing, and operational readiness for changes to ensure successful growth and organizational development.
Communication: Uses all company channels and mediums of communication effectively and efficiently; ensures all team members receive critical information and direction in a timely and comprehensive manner. Functions as a collaborative leader to engage, communicate, educate, and support all Restaurant Excellence programs.
Maintain Knowledge: Stays current to trends across multiple industries with respect to project management, resource capacity, and field testing protocols; maintains knowledge of cutting edge trends across the restaurant industry in every aspect of business operation; maintains operational competency by staying close to the day-to-day life of the field operators; monitors current versus desired field capacity to effectively lead organizational change.
Regional/Area Development and Support: Provides ongoing coaching and consultation with multi-unit and single-unit managers to help with the adaptation of program implementation, ramp-up their readiness to change and grow, and by modeling positive and inspirational leadership.
Financial Analysis: Develops detailed financial projections for proposed operational changes; provides senior management with investment decision-support tools that include break-even points, opportunity costs, and ROI/net-present cash calculations.
Support Educational Initiatives: Collaborates with Talent Management to support corporate learning objectives associated with program implementation that impacts field operations.
College Degree required.
External hire preferred, with 7+ years’ experience in management roles across multiple industries (including hospitality), with a career emphasis on product development, technology, manufacturing, and operations.
Experience in an organization where he/she had specific career progression related to business/product development and strategy.
Knowledge of the QSR/Fast Casual industry as well as the necessary business acumen of running a complete business unit [Risk, Talent, Facilities, etc] is preferred.
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.
Internal and External Customer Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services provided, and evaluation of customer satisfaction.
Supply Chain: Knowledge of principles and methods for moving assets by air, rail, sea, or road, including the relative costs and benefits.
Law and Government: Knowledge of laws, legal codes, precedents, government regulations, executive orders, and agency rules associated with the restaurant, food, and beverage industry.
Computers and Electronics: Knowledge of electronic equipment, computer hardware, peripheral devices, projection systems, technology systems, and basic operating system functionality.
Computer Software: Proficient in a variety of software systems, especially Microsoft Office (Word, Excel, Outlook, Power Point) and able to adapt to new systems easily.
Mathematics: Knowledge of arithmetic, algebra, basic statistics, and their applications.
Production and Processing: Knowledge of production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
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.
Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
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.