The Manager, Full-Service Restaurants (FSR) oversees the development and execution of the company's FSR strategy, driving over $110 million in annual sales.
They lead strategic planning, program development, and cross-functional collaboration to enhance menu offerings, operational standards, and guest experience.
Responsibilities include ensuring operational excellence, safety, and compliance, as well as building and mentoring a high-performing team.
Qualifications require experience in food strategy, menu development, cross-functional leadership, financial acumen, and travel flexibility (up to 25%).
Preferred skills include expertise in kitchen operations, marketing, and food safety.
This hybrid role offers growth opportunities, benefits, and a diverse, inclusive environment.