Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $81,000.00 - $83,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Travel reimbursement
Job Description
Won't Stop Operations is a dynamic full-service restaurant company dedicated to delivering exceptional dining experiences through operational excellence and a strong hospitality culture. Known for our commitment to quality, innovation, and guest satisfaction, we're expanding our footprint by launching new restaurant locations that reflect our brand values and commitment to community. As a company, we pride ourselves on teamwork, leadership development, and fostering a positive, accountable workplace environment where every employee feels valued and equipped to succeed. We continuously evolve by integrating industry best practices with cutting-edge technologies and systems to streamline operations and enhance service quality. Our mission is... Show More
Job Requirements
- 3-5 years of experience leading both FoH and BoH teams in a high-volume full-service restaurant including at least 1-2 years opening new restaurants or entering new markets
- Proven success in training and developing salaried leaders and hourly teams with a strong focus on performance coaching accountability and team engagement
- Working knowledge of our Company's pre-opening processes including hiring onboarding systems setup and compliance preparation
- Strong operational background in both dining room service and kitchen execution with expertise in food safety labor planning and inventory management
- Hands-on experience with key platforms such as Toast POS 7shifts scheduling Paylocity payroll and Opus digital training
- Valid Food Handler's Card and all required local and state permits e.g. liquor license ATC ServSafe Manager Certification
- Demonstrated ability to make sound decisions in fast-paced high-pressure environments especially during launch and stabilization periods
- Financial acumen with a strong grasp of budgeting P&L management cost control and forecasting
- Highly organized with excellent time management and project coordination skills across multiple workstreams
- Skilled in written and verbal communication with the ability to deliver training provide feedback and build trust across all levels
- Strong emotional intelligence and interpersonal skills capable of managing conflict building culture and motivating teams through change
- Deep commitment to hospitality guest satisfaction and leading with integrity and positivity
- Self-directed adaptable and solution-oriented with a continuous improvement mindset
Job Qualifications
- Minimum of 3-5 years of progressive leadership experience in high-volume full-service restaurant operations including both front-of-house and back-of-house oversight
- Prior experience managing salaried leaders and hourly staff is required
- Demonstrated success in opening new restaurant locations and leading major operational transitions strongly preferred
- Must possess a solid understanding of service execution dining room operations and hospitality standards along with foundational knowledge of kitchen procedures and food safety
- Ability to read write and speak fluently in the primary language of the property location
- Ability to define and solve problems dealing with a variety of variables in situations where only limited standardization exists
- Ability to calculate figures and amounts such as discounts interest commissions proportions percentages and ratios
- Strong operational background in both dining room service and kitchen execution with expertise in food safety labor planning and inventory management
- Hands-on experience with key platforms such as Toast POS 7shifts scheduling Paylocity payroll and Opus digital training strongly preferred
- Valid Food Handlers Card and all required local and state permits
Job Duties
- Lead new restaurant openings from pre-opening through stabilization acting as the primary on-site operational leader to ensure a successful launch
- Coordinate cross-functional efforts with operations HR finance and brand teams to deliver a seamless and on-brand opening experience
- Oversee all hiring onboarding and training of FoH and BoH teams in partnership with HR and culinary ensuring full team readiness on day one
- Utilize systems like Toast 7shifts and Paylocity to set up schedules payroll processes and POS workflows for new locations
- Set up restaurant systems using company SOPs including inventory safety logs opening closing routines service flow and kitchen operations
- Lead daily operational run-throughs and service simulations to ensure food quality guest experience and hospitality standards meet brand expectations
- Coach store teams through train-the-trainer models hands-on instruction and digital modules using Opus our digital training platform reinforce service standards and brand culture to ensure long-term success
Job Location
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