Market Partners are empowered to create an unbridled culture and environment that encourages teamwork, pride and a winning attitude. Position is responsible for directing a group of company-owned restaurants within a geographic or otherwise defined area. Directly manages Restaurant General Managers to ensure compliance with applicable business unit policies, practices and objectives. Position is responsible for supporting and ensuring that all area restaurants operate within Red Robin BER Guidelines, while meeting/exceeding sales and profitability objectives established during the budgeting process. Responsible for Restaurant Manager selection, development, and meeting company retention goals.

RESPONSIBILITIES

• Maintains communication with the General Manager (GM’s) in the quality of their operations.

• Measures and provides counsel on improving operational performance.

• Supports and advises the General Manager on MIT Training, Management Development, provides direction to improve the pace of team, and individual development.

• Executes regular on-site evaluations of the BER, Service and Quality standards with the General

• Manager and Management Team to ensure guest satisfaction.

• Supervises regular management performance evaluations to ensure development of all managers.

• Responsible for the selection and on-boarding of new MIT’s, monitoring their training progress, and assisting with their graduation to their home restaurant.

• Acts as a liaison between the field (Team Members/Guests), the Home Office and any other appropriate support departments.

• Organizes personal/professional TLFG’s and seminars for management development and ongoing education.

• Budget and profit responsibility and ensuring cost control.

• Responsible for developing local store marketing strategies for all area restaurants.

Minimum Job Requirements

• Minimum 5 years restaurant operations experience

• Proven track record and success managing multiple units/stores

• Experience working in a full service, multi-unit environment

• Combination of both front of the house and heart of the house management experience

• Proven track record in successfully training and developing people

• Experience with Kitchen thru-put (efficiency) processes in a multi-unit environment

• Experience and proven track record in managing a budget, cost controls to increased revenue and profitability

Other:

• College degree preferred

• Must live/move to the market

• Bilingual capability a plus

• Travel