Restaurant Excellence Manager

POSITION SUMMARY/OBJECTIVE:

The Restaurant Excellence Manager is a critical role for the Yoshinoya brand that encompasses the day-to-day leadership of multiple “innovation” restaurants while collaborating with the Support Center team responsible for innovation testing. The Restaurant Excellence Manager also oversees the Yoshinoya brand standards platform, inclusive of managing the brand standards audit content, the auditing process, and post audit analysis and reporting to help drive operational execution in the field. The Restaurant Excellence Manager will need to be efficient at multi-tasking in an environment with changing priorities, be a strong communicator, be able to champion and evolve brand standards as necessary, be able to work cross-functionally with multiple departments and be able to run efficient and profitable operations. The Restaurant Excellence Manager will report directly to the Director of Ops Services and will work closely with the Vice President of Operations.

ESSENTIAL FUNCTIONS:

Here’s what’s on the menu for the Restaurant Excellence Manager AKA Essential Functions:

Primary

• Daily oversight of Innovation restaurant operations to include P&L management, labor control, food safety, cleanliness, R&M, forecasting, recruiting, and staffing
• General Manager performance evaluations, development, and goal setting
• Training and validation of managers and employees through the Kyu/Dan program
• Periodic reporting on restaurant performance to senior leadership
• Troubleshooting and correction of any restaurant operational inefficiencies.

Additional Responsibilities:

• Manage the Yoshinoya brand standards platform (QSC)
• Work cross-functionally with other members of Operations leadership to evaluate and evolve the brand standards audit as necessary
• Yoshinoya QSC auditor performance evaluations, development, and goal setting
• Periodic reporting on brand QSC performance for both company and franchise locations
• Work cross-functionally with training and operations to pinpoint operational focuses for future initiatives
• Implement and execute innovation projects within innovation restaurants per the guidance of the Support Center innovation team. This includes testing of menu items, equipment, processes, or other projects where testing is deemed necessary.
• Evaluate, validate, and evolve testing processes for future system launches
• Collect critical feedback from employees and guests on new offerings
• Provide solution-based feedback and reporting on test products/equipment to Support Center innovation team.

COMPETENCY/SKILLS:

• Proficient with modern technology platforms:
• Microsoft Office (Word, Excel, PowerPoint, and Outlook)
• Wisetail (Yoshi 2.0)
• Ability to speak, read, and write in English and communicate effectively
• Guest/Service oriented
• Friendly, enthusiastic attitude with the willingness to be a team player and contribute as needed
• Passion for team development by leading through others
• Vested in brand growth and evolution resulting in positive sales and transactions in restaurant

SUPERVISORY RESPONSIBILITIES: 

·        None at this time

WORK ENVIRONMENT:

The Restaurant Excellence Manager will primarily be a field-based position but will also work in an office environment where they will use a computer, telephone and other office equipment as needed to perform duties, with the exception of travel to the store locations when needed. The noise level in the work environment is typical of that of an office. The Restaurant Excellence Manager may encounter frequent interruptions throughout the workday. 

When visiting Restaurant locations, the employee will be exposed to distracting noises and sound levels from cooktops, hot temperatures from fryers and grills, sharp utensils and equipment, wet flooring, and cold temperatures when dealing with walk in coolers/freezer. Restaurant kitchens are often small spaces, they may work near others, while maintaining social distancing. The outside environment will vary dependent upon the weather.

PHYSICAL DEMANDS:

While at the Support Center, the employee is regularly required to sit, talk, or hear; frequently required to use repetitive hand motion, handle, or feel, and to stand, walk, reach, bend or lift up to 20 pounds.

When visiting Restaurant locations, the Restaurant Excellence Manager will be required to stand/sit/walk for long periods of time, along with frequent bending, kneeling, lifting (handling food, trays, cups, lids, straws, cleaning supplies, and handling waste), carrying (generally under 10 lbs.), balancing, pulling, pushing, crouching, stooping, reaching, crawling, twisting, eye hand and foot coordination, neck flexion, and neck twisting.

TRAVEL: Reliable transportation is a must with the ability to travel 100% of the time.

REQUIRED EDUCATION/EXPERIENCE:

• 3 years General Manager Restaurant experience with proven results both financially and with restaurant production/efficiency.
• Previous multi-restaurant experience preferred
• High School Diploma or equivalent
• Bachelor’s degree in Business, Business Management, Hospitality or related field or equivalent experience
• Internal Candidates must be Kyu/Dan Certified (Black/Red Belt)