Summary

Participates in management of all areas of the Restaurant Division, directly responsible for managing assigned areas. Coordinates activities related to staff, food procurement, menu planning, and orchestration of various systems within complex, multi-faceted restaurant operations. Responsible for monitoring and providing assurance of food safety, quality, service standards, personnel safety and compliance with all regulatory and Company standards. Responsible for direct management of assigned restaurant personnel. Assures appropriate delivery practices, complete and thorough tracking, and safe handling of products in accordance with all regulatory standards. Assists and covers for other managers at various locations and hours. Supervises personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulations, policy and contractual standards.

What You'll Do

• Management responsibilities in the supervision of personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulated, policy and contractual standards.

• Directly manages or coordinates and negotiates with other managers the purchasing, product handling, preparation and service of food items.

• Directly manages expense control of supplies, food, temp labor of the areas assigned. May have impact in other areas for similar expenses.

• Manages safe food handling practices of all assigned locations and staff to comply with regulatory standards.

• Responsible for sound financial decision-making of expense management in multiple areas, including labor hours, food expenses, uniforms, temporary staff utilization and other costs incurred in the variable services of the Restaurant.

• Continuously seeks to improve service and culinary product development to provide maximum value of the program.

• Performs special projects related to improvement of the Restaurant Division or the Company.

• Provides coverage as needed at various Restaurant locations and service hours.

• Participates in the Quality Assurance and Standards Program of the Restaurant Division to assure compliance relating to regulated standards and division policies. Recommends division training, quality improvements, measurement tools of critical control points, and other aspects of improved safety, infection control, sanitation and regulatory compliance.

• Responsible for the on-the-job training for new Restaurant employees.

• Responsible for the effective management of his/her staff to ensure compliance with NM's Affirmative Action Program.

What You Bring

• Bachelor's Degree with an emphasis in Hospitality, Business, Dietetics, Culinary Arts or Food Management and 4 years related work experience, or an equivalent combination of education and progressively responsible work experience in a multi-faceted, large-volume food service operation.

• Three to five years of practical management experience working with skilled employees, entry level employees who require regular supervision and temporary employees who require short-term training and immediate direction.

• Five years management experience in a management role that requires knowledge in food service techniques, hiring, coaching, conducting formal performance reviews, making critical personnel and business decisions, developing budgets and analyzing costs.

• Required business knowledge includes Cost accounting as it relates to recipe development, purchasing, food production, and labor utilization, customer service techniques and practices in the hospitality industry, risk management, project management/leadership skills, planning, creative problem solving, management of diverse work groups, and management of operations with fluctuating demands.

• Ability to work as member of a management team.

• Effective human relation and oral and written communication skills are essential.

• Must have a track record of delivering high quality services and maintaining sound financial results of related expenses.

What You Have

• Accountability: Holds self and their direct reports accountable for measurable, high-quality, timely, and cost-effective results, delivery, and execution. Determines objectives, sets priorities, delegates work to direct reports, and accepts responsibility for mistakes.
• Attention to Detail: Focuses on specific details to spot and correct errors in advance of them being found and surpass quality expectations. Performs work with thorough proofreading for presentation, content, accuracy, and overall quality.
• Business Influence: Collaborates, communicates and influences direct reports, stakeholders, and other business functions based on understanding of the marketplace, organizational needs, and the client as a people manager.
• External Collaboration: Demonstrates professionalism and communicates effectively while acting as an advocate and representative for NM in external engagements. Works strategically with external organizations (peer organizations, industry counsels, and/or regulatory agencies) to meet business needs and uphold NM's reputation as an industry leader.
• Food Safety/Compliance
• Food and Beverage Knowledge
• Talent Development & Planning: Develops direct reports’ skills based on organizational objectives, evaluates skill gaps, and manages succession planning to develop more capable direct reports, diverse, strong teams and better organizational performance in an equitable and inclusive manner.
• Teamwork: Engages in others' behaviors to generate strong team cohesion and orientation. Facilitates open dialogue within and across teams to create trust and understanding. Shares collective successes and opportunities to improve as a group.
• Vendor Management: Manages third partner vendors/outsourcing relationships, search agencies, and departmental budgets to deliver business objectives. Ability to negotiate vendor contracts, communicate internal stakeholder needs to the vendor, and evaluate potential vendors as needed.

#LI-onsite

Compensation Range:

Pay Range - Start:

$45,220.00

Pay Range - End:

$83,980.00

Geographic Specific Pay Structure:

Structure 110:

$49,770.00 USD - $92,430.00 USD

Structure 115:

$52,010.00 USD - $96,590.00 USD

We believe in fairness and transparency. It’s why we share the salary range for most of our roles. However, final salaries are based on a number of factors, including the skills and experience of the candidate; the current market; location of the candidate; and other factors uncovered in the hiring process. The standard pay structure is listed but if you’re living in California, New York City or other eligible location, geographic specific pay structures, compensation and benefits could be applicable, click here to learn more.

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Northwestern Mutual is an equal opportunity employer who welcomes and encourages diversity in the workforce. We are committed to creating and maintaining an environment in which each employee can contribute creative ideas, seek challenges, assume leadership and continue to focus on meeting and exceeding business and personal objectives.