Avolta

Multi-Unit F&B Director

Avolta

full-time

Posted on:

Location Type: Office

Location: Salt Lake City • Utah • United States

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Salary

💰 $86,355 - $107,943 per year

Job Level

Lead

About the role

  • Ensures all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements
  • Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours.
  • Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals.
  • Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone.
  • Reads and understands financial and operational data and reports to monitor progress towards zone goals and assigns associates to meet those objectives.
  • Regularly meets and collaborates with the DO/SrDO about issues, decisions, people, and strategy. Communicates leadership’s vision and goals to zone leadership.
  • Engages with Ops Controller and DO/SDO on financial decisions and enacting needed controls. Makes purchasing decisions for repairs, maintenance and supplies in coordination with branch leadership. Is aware of Loss prevention concerns and escalates those concerns to LP personnel.

Requirements

  • Each F&B Multi Unit Director II must have documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc) within the zone to which the role is assigned, to include overall responsibility for success and failure of those restaurants for multiple annual cycles for each type.
  • Generally speaking, concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone.
  • Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement for each of these roles.
  • Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities.
  • Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion.
  • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals.
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
Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools
financial data analysisoperational data analysisrestaurant managementmulti-unit managementschedulingpurchasing decisionsloss preventionteam managementdelegationissue resolution
Soft Skills
coachingcommunicationleadershipcollaborationsupportencouragementstrategic thinkingproblem-solvingprioritizationdiversity and inclusion
Certifications
Food Service Management degreeCulinary program certification