Eat’n’Go Limited for a District Operations Manager

Eat’n’Go
brings great taste to Africa. A restaurant group dedicated to bringing the best
F&B brands and concepts to Africa, Eat’n’Go feeds your needs.

It
has entered the market as the exclusive master franchisee for two great
international franchises: Domino’s Pizza, a $6 billion fast food giant and Cold
Stone Creamery, a $1.5 billion rising star.

We
are recruiting to fill the position below:

Job
Title: District
Operations Manager
Location: Nigeria
Employment Type: Full-time
Job Functions: Accounting/Auditing Management Finance

Job
Purpose

The
DOS is responsible for leading the overall operations, and performance of
more than one restaurant.
The
DOS is responsible for two or more restaurants in an assigned market area.
The
DOS directs General Managers and Managers for designated Stores to ensure
recruiting, budgeting, marketing, and sales goals are obtained throughout
his/her restaurants.
Works
with the Operations Manager on personnel decisions regarding recruitment,
development and performance of the team Members within his/her assigned
market area.

Key
Responsibilities

Demonstrate
and ensure operational excellence through the training, coaching,
disciplining, and encouragement of General Managers, Managers, Team
Leaders, and Team Members.
Conduct
and attend meetings as required.
Communicate
complaints involving policy violations to Operations Manager, Regional
Manager or Human Resources, as appropriate.
Partner
with Human Resources in any investigations that arise in the Area and work
with HR to finalize and make decisions on any action to be taken.
Work
with the Operations Manager, Regional Manager or Human Resources to
develop and implement an effective a Human Resources Recruitment Plan to
accommodate growth and management succession in the Area, acting as a
direct resource for the hiring process.
Work
with Operations Manager and Regional Manager on new restaurant site
selections and new restaurant budget planning.
Manage
the area’s financial accountability through reviewing critical reports,
adhering to the budgeted Gross Operating Profit, and evaluating the area’s
combined expense plan to ensure overall operations meet financial goals.
Coordinate
specific activity to capture opportunities for increasing profitable sales
with each General Manager.
Serve
as a resource for Manager Candidates (with Human Resources support) and
have final accountability for every Manager Growth and development.
Conduct
routine visits to restaurants in his or her area to ensure each General
Manager is maintaining company standards. If any deficiencies are found,
work with management and staff to clearly outline the problem areas and
assist them in developing a plan of action to correct problems in a timely
manner.
Assume
additional responsibilities as assigned

Other
duties:

Any
other duties and responsibilities that may be assigned from time to time
by the Operations Manager

Reports:

Weekly/Monthly
Area Reports on Sales, Marketing, People Development and Complaints.

Requirements
/ Experience / Education

3
years’ experience in the restaurant industry.
Previous
experience in a restaurant leadership position.
Ability
to prioritize and work on multiple projects simultaneously.
Demonstrated
ability to work in a team environment.
Multi-restaurant
management experience in a quick-service or full-service chain restaurant
organization.
Demonstrated
advanced level of ability to communicate, influence, and negotiate
decisions while motivating assigned staff.

Knowledge:

Intermediate
knowledge of back of house systems, point of sale systems, restaurant
operating systems, and the Internet.
Intermediate
to advanced ability to delegate projects and get work done through others.
Intermediate
to advanced understanding of performance review process.
Ability
to prepare and present ideas and recommendations to colleagues, managers,
and direct reports with ample notice and preparation.
Strong
general knowledge of the organization and its functions.
Strong
general knowledge of working practices, procedures, and techniques.
Intermediate
to advanced understanding of budgetary concepts and procedures.

Education
(Minimum formal education the job requires):

High
School Diploma/GED or equivalent work experience.
Associate’s
degree preferred
Food
Safety Certification (may vary based on city, county, and state
requirements) may be an advantage.

Physical
(Minimum physical requirement to perform the job effectively):

Must
be able to manually lift and move up to 50 lbs. on occasion.
Frequent
contact/immersion of hands in water, cleaning and sanitation solutions,
meat products, poultry products, seafood, and produce items.
Frequent
washing of hands.
Ability
to use computers, telephones, and office equipment.
Must
have the ability to stand and sit for extended periods of time.
Ability
to reach, bend, stoop, lift, shake, stir, pour, carry, and push
occasionally.
Ability
to read (orders on tickets, menu board, receipts, etc.).

Other:

Must
be able to report to work timely and as required by operational/business
needs.
Must
be able to travel, both locally/Internationally and long distances
(including air travel and overnight travel), to worksites, meeting sites,
and other locations.
Driving
is an essential job responsibility. Possession of a current and valid
driver’s license required, liability insurance, acceptable driving record,
and a satisfactory background check required.
Working
conditions exist to satisfactorily fulfill job responsibilities.
Must
be able to work a full-time schedule.
Must
be able to support restaurants that are open 24 hours a day, 7 days a
week.