Manager, Risk Management (Restaurants)

Based inPasadena, California,Dine Brands Global, Inc.(NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill Bar, IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world. For more information on Dine Brands, visit the Company's website located atwww.dinebrands.com.

The Restaurant Risk Manager is responsible for overseeing the risk management strategies of a restaurant or restaurant chain. This includes identifying potential risks, implementing preventive measures, ensuring compliance with safety regulations, and managing insurance policies. The role aims to minimize risks related to employee safety, customer safety, legal exposure, property damage, and financial losses.

Key Responsibilities

Risk Assessment & Analysis

• Identify and evaluate risks related to the restaurant's operations, including workplace safety, food safety, and customer-related hazards.
• Perform regular audits and inspections to assess potential risks and vulnerabilities.
• Maintain awareness of current laws and regulations affecting the food service industry and assess their impact on the business.

Safety & Compliance

• Ensure compliance with health, safety, fire, and food safety regulations (e.g., OSHA, local health codes).

• Oversee the implementation of safety protocols, including employee training programs for handling equipment, chemicals, food safety, and emergency procedures.
• Collaborate with local regulatory agencies for inspections and to ensure compliance with industry standards.

Claims Management

• Manage and report claims related to worker's compensation, property damage, customer injuries, or liability incidents.
• Work closely with insurance providers to manage claims, negotiate settlements, and maintain adequate coverage.

Training & Development:

• Develop and deliver training programs for staff regarding risk awareness, safety procedures, and emergency protocols.
• Keep management and staff updated on safety best practices and legal requirements.
  5 Insurance Management:
• Oversee and manage the restaurant's insurance policies, including liability, property, workers' compensation, and business interruption insurance.
• Review and recommend adjustments to insurance coverage based on the restaurant's evolving needs and risk environment.
  

Incident Response & Investigation:

• Lead investigations into incidents (e.g., accidents, injuries, theft, or property damage) and recommend corrective actions to prevent recurrence.
• Maintain records of incidents, including documentation, root cause analysis, and resolution.

Loss Prevention:

• Develop and implement strategies to minimize financial losses related to theft, fraud, and operational inefficiencies.
• Collaborate with other departments to establish effective inventory control and cash-handling procedures.

Emergency Planning:

• Create and regularly update emergency response plans, including evacuation procedures, natural disaster preparedness, and crisis management protocols.
• Ensure that all staff are trained in emergency procedures and can respond appropriately during an emergency.
  

Qualifications:

• Bachelor's degree in Business Administration, Risk Management, Hospitality Management, or a related field (preferred).
• Proven experience in risk management, safety, or related roles within the hospitality or food service industry.
• Strong knowledge of health and safety regulations, local labor laws, and food safety standards.
• Experience with insurance policies, claims management, and loss prevention strategies.
• Excellent communication, problem-solving, and organizational skills.
• Ability to handle sensitive situations with discretion and professionalism.
• Base Salary $120k
  

Preferred Skills:

• Certification in risk management (e.g., ARM, CRM) or safety (e.g., OSHA certification).
• Experience with risk management software or tools.
• Knowledge of foodservice/hospitality operations and environmental health safety standards.
  

Working Conditions:

• The role may involve occasional travel for risk assessments or inspections at multiple restaurant locations.
• Ability to work flexible hours, including evenings and weekends, as needed.
• This position ensures that the restaurant operates safely, complies with regulations, and mitigates risks that could affect business operations or reputation

Equal Employment Opportunity Statement

Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need.

Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions.

Dine Brands reviews criminal history in connection with a conditional offer of employment. The following is a list of all material job duties which Dine Brands reasonably believes that criminal history may have a direct, adverse, and negative relationship, potentially resulting in the withdrawal of a conditional offer of employment: comply with applicable laws, mitigate risk, provide competent legal advice, and securely obtain, store, and handle employees' and third parties' personal, financial, and medical information.

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