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The Operations Manager is responsible for daily hiring, onboarding, training, and direct supervision of restaurant team members, ensuring high-quality standards in operations.

The Operations Manager oversees restaurant team members and delivery drivers, focusing on shift management, hiring, training, quality control, and customer service to achieve sales goals.

The Manager Designate assists the General Manager in ensuring compliance with product and customer service standards, manages shift operations, trains staff, drives sales, and maintains inventory and budget compliance to achieve store goals.

The Manager Designate assists the General Manager in ensuring compliance with product and service standards, managing sales and profit goals, and maintaining inventory levels while fostering a team-oriented environment.

The Franchise Business Partner liaises with franchisees, develops business plans, ensures new store openings, and communicates performance insights to leadership while promoting operational improvement.

The Manager Designate supports the General Manager to uphold company standards in product quality and customer service, manages shifts, and drives sales and profit goals while ensuring compliance with laws and operational procedures.

The Senior Director of Operations is responsible for overseeing corporate restaurant operations, driving revenue growth, ensuring profitability, and enhancing customer satisfaction. This role includes financial management, strategic planning, staffing, training, and community engagement to align operations with organizational goals.

As a Manager Designate, you will lead a restaurant team, ensuring quality service to customers, while developing leadership and business management skills.

Support the General Manager by supervising shifts, enforcing product and service standards, training staff, managing sales and profit goals, controlling inventory and costs, performing cash and administrative duties, and ensuring compliance with laws and company policies while developing skills to become a General Manager.

Manage shift operations, staff hiring/onboarding/training, performance and corrective actions, ensure food safety and quality standards, maintain cleanliness and security, execute cash and financial controls, and support sales and customer service goals at high-volume restaurants.