Restaurant Services Manager at Steele Brands Management LLC

Wayzata, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Project Management, Restaurant Operations, Training Program Management, Cross-functional Coordination, Operational Readiness, New Restaurant Openings, Stakeholder Management, Process Improvement, Microsoft Office Suite, Communication Skills, Problem Solving, Decision Making

Industry

Wellness and Fitness Services

Description

Description The Restaurant Services Manager serves as a key operational partner supporting the successful execution of menu launches, operational initiatives, training programs, and New Restaurant Openings (NROs) across Steele Brands concepts, including CRISP & GREEN and PURALIMA. This role works closely with Operations Excellence, Culinary, Training, Marketing, Supply Chain, Technology, and Restaurant Operations teams to ensure initiatives are operationally ready, effectively communicated, and successfully executed in restaurants. The Restaurant Services Manager is responsible for coordinating activations, supporting field execution, managing NRO readiness activities, and driving consistency across the system. Responsibilities: Partner with cross-functional teams to support menu launches, limited-time offers, operational initiatives, and restaurant support programs. Coordinate operational readiness activities, ensuring restaurants have the tools, resources, procedures, and training materials needed for successful execution. Assist with field testing and operational validation of new menu items, equipment, procedures, and restaurant processes. Develop and maintain operational standards, job aids, execution guides, and restaurant resources.\ Manage the planning and execution of New Restaurant Opening (NRO) training programs. Coordinate trainer scheduling, onboarding activities, certifications, and opening support resources. Partner with Operations, Culinary, Marketing, Supply Chain, Technology, and Restaurant Operations teams to ensure NRO milestones are completed on time. Conduct restaurant visits to evaluate execution, training effectiveness, food quality, and operational consistency. Identify opportunities to improve operational processes, training effectiveness, labor efficiency, and guest experience. Support the development and maintenance of training materials, operational communications, videos, and learning resources. Analyze operational feedback and restaurant performance trends to identify improvement opportunities. Coordinate project timelines and deliverables for operational initiatives and activations. Support system-wide communications related to operational changes and initiatives. Provide guidance and support to the Restaurant Services Specialist and assist with prioritization of department work. Requirements Bachelor's degree or equivalent combination of education and professional experience preferred. Minimum three years of experience in restaurant operations, training, operations excellence, hospitality, or a related support function. Experience leading operational projects, training initiatives, or cross-functional programs preferred. Experience supporting New Restaurant Openings preferred. Strong understanding of restaurant operations and guest experience standards. Excellent project management and organizational skills. Strong written and verbal communication skills. Ability to manage multiple priorities and deadlines simultaneously. Ability to work effectively across departments and organizational levels. Strong problem-solving and decision-making skills. Proficiency in Microsoft Office Suite. Ability to travel as needed to support restaurant openings and operational initiatives.

Responsibilities

The Restaurant Services Manager coordinates the execution of menu launches, operational initiatives, and New Restaurant Openings across multiple brands. They partner with cross-functional teams to develop operational standards, training materials, and ensure consistency across all restaurant locations.