Fox Restaurant Concepts

  • Regional Manager

    Category
    Operations
    Type
    Salaried
    Location
    US-GA-Atlanta
    Brand
    Flower Child
    Req No.
    2019-4570
  • Overview

    Flower Child

     

    Regional Manager – Flower Child

     

    About Us

    Fox Restaurant Concepts is a privately-owned company that began as a single restaurant in 1998. Today, we’ve launched over a dozen innovative concepts and have grown to over 50 locations that span across 8 states and counting. 

     

    Flower Child's fundamental promise is to serve healthy food. This means we work with ranchers who respect, protect and love their animals - and our food supply. Our proteins are all raised naturally, without additives. Our organic produce is guided by the wisdom of the Environmental Working Group. This journey often leads us home. Local sourcing is a priority. We know our farmers and their families. Our food is always cooked fresh and served quickly. We're fast but we never cut corners and you can taste it.

     

    The Role

    Our rapidly expanding concept, Flower Child, is seeking a Regional Manager with a passion for amazing food and hospitality. The Regional Manager will play a key role in providing leadership and direction to unit level General Managers and Executive Chefs. Responsibilities include all day-to-day operating activities, including staffing,  revenue growth, expense, cost and margin control; service and delivery; monthly, quarterly and annual financial goal management. This is a highly visible role tasked with consistently delivering guest service excellence, operational effectiveness and strong revenue numbers.

     

    Responsibilities

    Provide visible leadership to management and employees while generating a restaurant atmosphere focused on great hospitality where the expectations of the guests are exceeded routinely.
    Attain the financial objectives of the business through effective management of people, product, service and facility processes, including a focus on the revenue and profit components.
    Help develop policies and procedures to ensure the achievement of goals related to cash flow, revenue growth, and cost of goods sold, labor costs and other operating expenses on a daily basis.
    Manages to budget; follows-up daily on the operating numbers.
    Conduct P&L performance analysis and troubleshoots areas of interest while assisting in developing appropriate solutions to identified problems and opportunities.
    Ensure all management and employees are focused on exceeding guidelines related to:Food quality, and excellence
    Facility cleanliness and maintenance practices
    Service procedures
    Ensure that General Managers and Executive Chefs recruit, hire, train and retain high quality employees and management.
    Conduct performance evaluations on a timely basis; recommends promotions or corrective actions where appropriate. Ensure that General Managers are doing the same.
    Conducts all necessary inspections and audits; develops and implements plans of actions on a timely basis.
    Ensures that operational and training standards are consistently followed and executed by all managers.
    Responds to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions.

     

    Requirements

    Bachelor’s degree and equivalent work-related experience is required.
    Must have 3+ years of proven success in a high volume, multi-unit restaurant/hospitality environment.
    Strong ability to analyze data, diagnose issues and coach the operations team accordingly.
    Must possess excellent and proven people management skills, including resolving conflict, coaching and developing others, promoting teamwork, and performance management.
    Must have a successful track record in leading operations and meeting budgetary sales and profitability objectives.
    Must be willing to learn and adapt as necessary to accommodate changes in industry and company directions.
    Strong communicator with excellent interpersonal skills.
    Must have flexibility to travel 50% of the time.

     

    Compensation and Benefits Package

    Competitive salary and a yearly incentive opportunity
    Medical, Dental, Vision and Life Insurance
    Retirement savings program (with company match)
    Tuition reimbursement
    Paid time off
    Dining Discount

    Who Is Sam Fox?

    Sam Fox – a “serial restaurateur” – is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. An eleven-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation’s Restaurant News for the fifth consecutive year. An important part of the Fox culture that Sam insists on is giving back to the community through the company’s charitable arm: Feed the Soul. Through the years, Feed the Soul has supported numerous non-profits, including the Boys & Girls Clubs, the American Heart Association and No Kid Hungry.

     

    We are an Equal Opportunity Employer

    Proof of eligibility to work in the United States is required

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