What are the responsibilities and job description for the Manager, Operations Services position at Dine Brands?
Reporting to the Director of Strategic Operations, this high visibility role is responsible for providing operational insight, recommendations, and directions for nationwide programs. Key leadership will be on display while cross-functionally leading programs and initiatives that launch to the system improving efficiencies, sales, profit, and guest satisfaction. Lead and support projects from ideation, proof of concept, testing and implementation. Key project support for testing and brand initiatives across a broad array of subjects under the umbrella of operating restaurants, including but not limited to food, beverage, labor optimization, HR, training, IT systems, marketing, development, and construction. Ability to lead with a values-based focus to ensure cross-functional teams and departments partner together to ensure efficiency and effectiveness throughout each project.
Work with all levels of internal and external leadership, leading teams and ensuring all programs and initiatives are complete and prepared for implementation, execution, operational integration, resulting in driving overall performance.
Responsibilities:
- Leads, manages, and designs menu cost management system
- Leads and manages food and beverage recipe writing, updates, and system
- Cross-functionally supports culinary, beverage, operations, and training teams to drive efficient processes during menu and beverage innovation
- Manages portfolio of projects and programs; manages project simultaneously
- Manages projects with varying degrees of complexity, definition and risk
- Leads cross-functional core processes from inception through testing and implementation.
- Manages project strategies, success criteria, plan, budget, risk, quality standards, and timeline with cross functional resources.
- Leads and manages cross-functional project charters to ensure accuracy of information, data, and support for the team
- Defines path to resolution, coordinates and integrates efforts across multiple projects
- Leads cross functional team of subject matter experts; identifies resources required to meet the needs of the initiative; gains alignment from senior leaders on resource commitment
- Drives results through others by influencing, gaining alignment and effectively facilitating cross-functional activities
- Independently determines project risks and issues, identifies options and recommended solutions – elevates as necessary to drive results in a timely manner
- Frequently interacts with senior level franchise and company leadership in order to:
- Gain alignment
- Develop and present win-win business solutions to meet various environmental needs.
- Create and present professional level updates as needed
- Consults with leadership to develop / provide operational recommendations to improve sales, profitability and efficiencies.
- Manages vendor relationships for brand wide operational programs
Skills and Requirements:
- Bachelor’s degree or equivalent work experience
- Minimum 5-7 years Operations or Kitchen experience
- Knowledge of restaurant industry
- Multi-unit restaurant/food industry experience preferred
- Strong analytical skills and attention to detail
- Strong organizational skills
- Excellent written and oral communication skills
- Proficiency in Microsoft office applications, including: MS Excel, Outlook, Word, and PowerPoint.
- Strong Team Player, with ability to participate in constructive debate
- Thrives in a strong feedback culture where change is constant
