Available Corporate Positions

All qualified applicants should submit a resume in one of the following ways:

E-mail: h.resources@abrholdings.com
Fax: (303) 672-2664
Mail:
American Blue Ribbon Holdings, LLC
400 W. 48th Ave.
Denver, CO 80216
Attn: Human Resources Department

Restaurant Management

If you are interested in a restaurant management position, please visit Village Inn, Bakers Square or Max & Erma’s.

 

Updated February 3, 2012

Marketing Manager, Village Inn

Nature and Scope of Position

Manage the development and execution of brand sales strategy consistent with all aspects of the business, including new product development, financial management, marketing planning and tactical execution of plans.

Essential Functions

• Recommends and develops new brand marketing promotions to build product brand awareness, drive entrée counts and increase sales; implements plans when approved.
• Primary liaison between Marketing and the Franchisee Community, including but not limited to marketing and broadcast materials, vendor orders and special requests.
• Acts as first contact for all marketing requests from General and Regional Managers.
• Develops and executes communications to Restaurant Operations and Franchise Community.
• Responsible for internal and external website communications and updates
• Works with Financial Services on analysis of proposed and existing marketing promotions and executions
• Manages agencies, freelance designers and vendor partners on development of marketing material including but not limited to: print advertising, feature material, LSM material, eClub communications.
• Assists in managing annual marketing budget. Maintain appropriate records to track marketing spend for the concept.
• Directs the production, ordering and communication of all marketing materials for remodels and grand openings.
• Updates and communicates Village Inn’s marketing calendar and other related information to agencies, Denver Support Center, Regional VPs and Regional Managers.
• Assists in development, implementation and communication of LSM projects and PR as needed.
• Directs gift card, bonus card and fund-raising (“Sweet Returns”) programs.
• Proofs all marketing materials prior to print.
• Performs all assigned projects and duties.

Travel Requirements

Travel as required.

Skills and Knowledge

To perform the job successfully, the individual should demonstrate the following competencies:

• Work independently with limited supervision, performing projects and assignments with self-direction; operate with substantial latitude for un-reviewed action or decision; reviews progress with management on non-routine assignments or problems.
• Work with continual attention to detail in the composing and production of marketing materials ensuring finished product is accurate and completed within scheduled timelines; establish priorities and meet deadlines; work in a fast-paced environment with demonstrated ability to juggle multiple competing assignments and demands; perform multiple tasks, work with constant interruptions and under sensitive time lines.
• Possess and apply an extensive knowledge of marketing principles, practices, and procedures within written and verbal communication.
• Demonstrate thorough knowledge of brand; demonstrate desire and ability to implement programs specific to brand growth.
• Demonstrate excellent verbal and written communication skills; effectively communicate with and present information to team members, management and outside vendors; possess strong interpersonal skills with the ability to resolve conflicting interests with the goal of obtaining cooperation in a team environment; exhibit strong customer service orientation.
• Uses sound judgment in day-to-day decisions by applying the company’s vision, values and culture. Relies on extensive experience and judgment to plan and accomplish goals. Ability to define problems collects data, establish facts and draw valid conclusions.
• Experience working successfully in a flexible, changing, fast-paced, multi-tasking and deadline driven environment is required.
• Intermediate skill level in Microsoft Office Products with specialties in word processing, spreadsheet and database knowledge. Strong working knowledge of Internet is preferred.

Education and Experience

• Bachelor Degree in Marketing/Advertising or equivalent work experience in related field is required.
• Minimum three to five years of Marketing/Advertising experience required; preferably experience in the “Business to Consumer” market industry. Experience in hospitality industry a plus.

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Director, Digital/CRM Marketing

Nature and Scope of Position

Develop the digital and customer relationship marketing strategies across three restaurant brands;  Partner with agencies and internal groups to develop innovative experiences for our e-club/loyalty programs, website, mobile, social and emerging media spaces while driving new growth initiatives within the digital environments, Extend individual restaurants’ social presence, growing the online and loyalty club customer database and fan bases(s); and develop an engaging customer relationship loyalty platform for the company that is aligned with each restaurant division’s strategic plan.

Essential Functions

• Develop and lead management of an integrated digital and customer relationship marketing plan for each restaurant division, Village Inn, Max and Ermas, and Bakers Square, and for American Blue Ribbon Holdings
• Lead the development of a range of strategies and tactical plans to drive restaurant traffic and create customer loyalty
• Lead the development of detailed promotional recommendations for digital channels (Facebook, Twitter, etc.), working closely with internal departments (Restaurant Division Marketing Directors) and external agencies (digital, social, public relations).  Work closely with internal teams to extend co-promotion opportunities within the digital arena.
• Lead a CRM Project team to develop rollout plans for expanded customer relationship/loyalty programs for each brand; developing a solid platform for today and the future
• Lead a Web Project team to develop rollout plans and coordinate the asset requirements for updated websites
• Work with the media team to influence digital media plans, including: SEM, display, local search, referral sites and non-traditional online engagement
• Lead work with external agencies to develop a social marketing strategy that strengthens relationships between consumers and restaurant brands, and act as the social ambassador for those brands.
• Assess digital budget and resource allocations and analyze risk, return and effectiveness of digital programs overall as well as lead the reporting of any scorecards during heavy promotion periods.
•  Provide trend analysis and regular tracking and reporting by show brand, content type and channel (site traffic, social networks, .com, mobile, etc.).
•  Recommend tactical shifts in digital spending or focus based upon results and analysis of digital market trends. 
• Ability to be creative with limited budgets and resources, tightly managing project objectives, timelines and budgets.
• Effectively work across departments within creative and technical functions.

Experience and Education Requirements

• Bachelor’s degree in Marketing, Communications or similar discipline, or equivalent in education and related experience; Master’s degree preferred
• Minimum ten years’ related work experience, with heavy emphasis in the digital space; Experience managing an integrated marketing function and directing the work of external agencies; leading on-line and mobile marketing with creative agencies or agency-side experience; Experience in the restaurant category preferred

Certificates and Licenses

Valid driver’s license and car insurance required

Travel

Travel up to 25%

Skills and Knowledge

• Strategic thinker; develops a vision and gains commitment from others
• Applies extensive knowledge of consumer trends to actionable plans
• Exceptional presentation, oral and written communication and group facilitation skills
• Ability to interact and build relationships with all levels of an organization, both internal and external
• Negotiation and consultation abilities
• Strong critical thinking and analysis skills
• Planning and organizing
• MS Office Suite (Word, Excel, PowerPoint)

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Director, Real Estate

Nature and Scope of Position

Directs and oversees the company’s real estate activities, including land/building acquisitions, leasing negotiation, lease analysis and site location.

Essential Functions

• Responsible for property and/or building location identification, recommendation and acquisition of sites for new restaurants; analyzes the real estate market to identify business and growth opportunities. 
• Represents the organization on real estate matters associated with the negotiation of leases and interacts with government agencies and miscellaneous associations as needed.
• Works with divisional and senior management to evaluate desirability, marketability, and suitability of existing leased and owned premises and determine or estimate need for additional space. Responsible for the management of and disposal of properties and assets.
• Assists in preparation of budgets, long-range studies, and financial analysis for the company's real estate portfolio. Coordinates and assists in the negotiation and preparation of contracts, leases, deeds, options, site selections and other legal documents. 
• Keeps informed as to current developments in real estate markets and financing to determine the most cost-effective approach to prospective opportunities. 
• Performs all other duties and projects as assigned.

Certifications or Licenses

• Real Estate License preferred.
• Driver’s License and car insurance.

Travel Requirements

• Travel as required.

Skills and Knowledge

To perform the job successfully, an individual should demonstrate the following competencies:

• Extensive experience in negotiating and handling real estate matters on behalf of restaurants.
• Demonstrate knowledge and experience in restaurant needs and operations.
• Synthesize and analyze complex or diverse information; collect and research data, and use intuition and real estate experience to complement information. 
• Demonstrate excellent oral and written communication skills and ability to demonstrate sound negotiating skills identify and resolve conflicts, and develop acceptable alternatives and solutions.
• Develop timely real estate project plans and implement projects within the company’s budgeted costs and timelines; possess solid ability to coordinate and oversee short and long term project management.
• Demonstrate sound judgment and decision-making in critical situations that may impact overall plans, results, economic effects, and future direction of the company.
• Balance team and individual responsibilities; exhibit objectivity and openness to others’ views; contribute to building a positive team environment; ability to interact effectively with third parties and all levels of management and support staff; able to build morale and group commitments to goals and objectives. 
• Exhibit a broad working knowledge of real estate lease experience and knowledge of financial investment practices.
• Demonstrate a high level of working knowledge and understanding of accounting, real estate law, finance and budget systems. 
• Demonstrate intermediate working knowledge of computer capabilities and Microsoft Office products, in particular, ability to effectively use email, Outlook, Word, PowerPoint, and Excel.    

Education and Experience

• Bachelor’s Degree (BS) in Business Administration or area of specialty is required.
• Minimum of ten years work experience in the capacity of management overseeing real estate and acquisition job functions in the restaurant industry.  Retail leases and real estate purchase and sale experience are required.

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Marketing Manager, Max & Erma’s

Nature and Scope of Position

Manage marketing execution against brand strategy resulting in year over year sales increases for Max & Erma’s.

Essential Functions

• Implement new brand marketing promotions to build product/brand awareness, drive entrée counts and increase sales.
• Assist in managing annual marketing budget. Maintain appropriate records to track marketing spend for the concept.
• Manage agencies, freelance designers and vendor partners on development of marketing materials, including, but not limited to: menus, feature materials, test materials and print advertising. Responsibilities include setting pricing, reviewing sales and mix of existing and new menu items.
• Direct the production, ordering and communication of all marketing materials for remodels and grand openings.
• Act as first contact for all marketing requests from General and Regional Managers.
• Responsible for developing and executing communications to Restaurant Operations.
• Manage monthly, seasonal and holiday pie features and menu (includes calendar planning, pricing, art and communication).
• Responsible for internal and external web site communications.
• Work with Financial Services on analysis of proposed and existing marketing promotions and executions.
• Direct gift card and bonus card programs.
• Responsible for quarterly competitive menu analysis (pricing and items).
• Update and communicate marketing calendar and other related information to agencies, Denver Support Center and field.
• Proof all marketing materials prior to print.
• Assist in development, implementation and communication of LSM projects and PR as needed.
• Perform all assigned projects and duties.

Certifications or Licenses

• Not required.

Travel Requirements

• Travel as required.

Skills and Knowledge

To perform the job successfully, the individual should demonstrate the following competencies:

• Work independently with limited supervision, performing projects and assignments with self-direction; operate with substantial latitude for un-reviewed action or decision; reviews progress with management on non-routine assignments or problems.
• Work with strong attention to detail in the composing and production of marketing materials ensuring finished product is accurate and completed within scheduled timelines; establish priorities and meet deadlines; work in a fast-paced environment with demonstrated ability to juggle multiple competing assignments and demands; perform multiple tasks, work with constant interruptions and under sensitive timelines.
• Possess and apply an extensive knowledge of marketing principles, practices and procedures within written and verbal communication.
• Demonstrate thorough knowledge of brand; demonstrate desire and ability to implement programs specific to brand growth.
• Demonstrate excellent verbal and written communication skills; effectively communicate with and present information to team members, management and outside vendors; possess strong interpersonal skills with the ability to resolve conflicting interests with the goal of obtaining cooperation in a team environment; exhibit strong customer service orientation.
• Uses sound judgment in day-to-day decisions by applying the company’s vision, values and culture. Relies on extensive experience and judgment to plan and accomplish goals. Ability to define problems, collect data, establish facts and draw valid conclusions.
• Experience working successfully in a flexible, changing, fast-paced, multi-taking and deadline driven environment is required.
• Intermediate skill level in Microsoft Office Products with specialties in word processing, spreadsheet knowledge and Power Point. 

Education and Experience

• Bachelor Degree in Marketing/Advertising or equivalent work experience in related field is required.
• Minimum three to five years of Marketing/Advertising experience required; preferably experience in the “Business to Consumer” market industry. Experience in hospitality industry a plus.

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Purchasing Manager, Legendary Baking

Nature and Scope of Position

Works directly with the Director of Purchasing to ensure a continuous supply of products to maintain adequate inventory levels at all bakery locations. Interacts directly with the suppliers within the scope of product categories, as assigned by the Director of Purchasing, to negotiate supplier agreements and contracts for the Legendary Bakery manufacturing facilities.

Essential Functions

• Develops and maintains an extensive knowledge of product categories as designated by the Director of Purchasing, included market trends, futures markets and related conditions.
• Communicates purchasing opportunities and potential supply and cost impacts to the Director of Purchasing and Legendary team, and recommends appropriate actions to minimize any negative impact and maximize the profitability of Legendary Baking.
• Maintains SQF documentation system for the Legendary Baking. Ensures all documentation is received and kept current for all suppliers
• Serves as a direct point of contact for the MPR Specialists at the plants to resolve supplier-related issues and ensure a timely and adequate supply of products. Notifies production planners at the Plants of imminent stock-out situations and work with the planners and vendors to expedite products when necessary, using all reasonable means.
• Maintains, re-evaluates, and expands reliable primary and secondary sources of supply to promote appropriate competition and drive ‘just in time’ delivery initiatives. Facilitates a competitive bid process and negotiate pricing on a scheduled basis within the assigned product categories.
• Reviews vendor pricing to ensure accuracy relative to established contracts and formulas for commodity items, within assigned categories.
• Performs ongoing analysis of supplier costs, performance and products. Recommends changes as necessary.
• Works with R&D team to procure products for testing and sampling as needed for all items within the assigned product categories.
• Works closely with Legendary team in regards to all aspects of SAP. Performs backup SAP duties as needed to support the Legendary corporate team.
• Performs all other assigned duties and projects.

Travel Requirements

• Up to 25% travel.

Skills and Knowledge

To perform the job successfully, the individual should demonstrate the following competencies:

• Excellent verbal and written communication skills and maintain a professional and positive customer service orientation.
• Advanced computer skills, specifically experience with the Microsoft Office Suite products.
• Exercise good judgment and maintain confidentiality; ability to define problems, collect data, establish facts and draw valid conclusions using sound decision-making skills.
• Possesses solid analytical skills in forecasting and anticipating company needs.
• Ability to effectively solve practical problems and deal with a variety of changing situations under stress.
• Possesses strong interpersonal skills requiring the ability to resolve conflicting interests with the goal of obtaining cooperation.

Education and Experience

• Bachelor’s in Business/Finance/Economics and/or equivalent experience with 2-4 years of commodity and/or food service buying required.
• Strong working knowledge in food service product preparation, packaging, storage and handling required.

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Accounts Payable Supervisor

Nature and Scope of Position

Manage and direct all functions within the Accounts Payable department ensuring accuracy, efficiency and timeliness.

Essential Functions

• Manage the day-to-day operations of the Accounts Payable department which processes non-payroll disbursements to individuals, partnerships, corporations, and other entities; key contact for all restaurant, Legendary Baking and Denver Support Center Staff on vendor payment issues.
• Assist AP Staff with work allocation, training and problem resolution; motivates employees to achieve peak productivity and performance.
• Prepare year end 1099 filings.
• Monitor and file unclaimed property.
• Approve and monitor new vendor master records and changes to ensure in compliance with IRS requirements.
• Ensure timely and accurate processing procedures and standards for the department; monitor vendor payment accuracy and timeliness.
• Participate in the development, implementation and maintenance of policies and objectives in how Accounts Payable supports the restaurants in payment of invoices. 
• Reconcile all active Accounts Payable accounts each period to the applicable ledgers as well as maintain all Accounts Payable system reports to ensure compliance within the established accounting guidelines.
• Work with other ABRH departments to recommend, coordinate, and implement changes and/or improvements in fiscal controls, policies, procedures, and/or financial management systems.
• Test the modifications and/or enhancements made to the SAP Accounts Payable module, when necessary.
• Perform all other duties and projects as assigned.

Supervisory Responsibilities

• Directly supervises employees in the Accounts Payable Department.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems in accordance with ABRH’s Human Resources Policies and Procedures and Vision, Values and Culture.

Certifications or Licenses

• Not required.

Travel Requirements

• Not required.

Skills and Knowledge

To perform the job successfully, an individual should demonstrate the following competencies:

• Work under minimal supervision performing projects and assignments with self-direction; review progress with management as needed; demonstrate sound decision making skills.
• Uses sound judgment in day-to-day decisions by applying the company’s vision, values and culture and maintain confidentiality; demonstrate strong accounting, analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress.
• Demonstrate excellent verbal and written communication skills and maintain a professional and positive customer service orientation.
• Demonstrate intermediate computer skills, specifically, experience using Microsoft Office Suite products (Excel, Word and Outlook) and accounting database systems.  SAP experience preferred.
• Demonstrate strong interpersonal skills requiring the ability to resolve conflicting interests with the goal of obtaining cooperation in a team environment.

Education and Experience

• Minimum of five years Accounts Payable experience is required.
• Minimum of three years supervisory experience in a high-volume, computerized environment.
• Bachelor’s Degree in Accounting is preferred.

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Manager of Learning & Development

Nature and Scope of Position

Develop and facilitate training programs that drive successful restaurant performance against standard measures. Act as a consultant with projects that directly or indirectly affects field operations. Lead projects that drive relentless improvement for field operations in the areas of systems, restaurant operations and other programs. Supervise new restaurant openings, menu and menu item rollouts; supervise staff.

Essential Functions

• Develop and implement training and development programs that support all levels of restaurant operations.
• Coordinate with ABRH departments to ensure smooth introduction of new menu rollouts, promotions, and cross-department initiatives.
• Participate in strategic idea generation to improve training initiatives and programs.
• Monitor, maintain and deploy rollout of training materials; make recommendations and modifications to the existing training materials and implement changes as necessary.
• Deliver classroom training and facilitate the use of all media resources used in the presentation of those classes.
• Lead train the trainer sessions to support large scale change initiatives in field operations, providing necessary guidance to restaurant staff as they rollout initiatives
• Provide support on all operational issues that may be improved through training; communicate and answer questions regarding changes.
• Proactively recommend methods to continuously improve the restaurant training programs.
• Provide supervision to new restaurant opening training and menu development teams.
• Supervise employees to ensure timely rollout of training materials and communications.
• Perform all assigned projects and duties.

Certifications or Licenses

• Valid Driver’s License and car insurance.

Travel Requirements

• Travel as required.

Skills and Knowledge

To perform the job successfully, an individual should demonstrate the following competencies:

• Lead and manage large scale learning and development projects.
• Work under minimum supervision to deliver projects and assignments; review progress with management as needed.
• Demonstrate excellent facilitation skills.
• Demonstrate excellent verbal and written communication skills and maintain a professional and positive customer service orientation; interpret a variety of technical or programming instructions and deal with several variables.
• Utilize creative thinking and problem solving techniques to resolve problems encountered on a daily basis.
• Effectively communicate in both written and verbal mediums and in training presentations; exhibit knowledge of correct grammar usage to compose training materials.
• Work with continual attention to detail to compose and produce training materials ensuring finished product is accurate and completed within scheduled timelines; establish priorities and meet deadlines.
• Remain current on new and emerging training technology.
• Work in a fast-paced environment with demonstrated ability to juggle multiple competing assignments and demands; perform multiple tasks, work with constant interruptions and under sensitive time lines.
• Analyze program results and recommend solutions to training needs.
• Demonstrate strong interpersonal skills requiring the ability to resolve conflicting interests; demonstrate a strong customer service orientation.
• Demonstrate platform and facilitation skills.
• Possess an intermediate skill level in Microsoft Office products used for developing instructional courseware (e.g., Word, PowerPoint).

Education and Experience

• Bachelor’s Degree or equivalent work experience in related field is required.
• Minimum seven years in classroom instruction, adult education, supervision, and/or management presentations is required.
• Experience with multi-unit training rollouts is required. Prefer experience in a variety of dining categories; including family and casual.
• Minimum two years’ restaurant, retail or hospitality management experience is preferred.
• Experience with e-learning technology is desirable.

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Senior Manager, Regional Human Resources

Nature and Scope of Position

Serves as the primary HR business partner in the Rocky Mountain and southwest region for full-serve dining concept, with approximately 65 locations and 200 managers. Also provides HR support to the Support Center in Denver. Provides consultation, coaching and employee relations expertise to vice presidents, regional directors and restaurant managers.  Provides recruiting support to ensure restaurants are staffed. Develops high performance management teams, facilitates training and development programs, advises on compensation matters, investigates employee relations and legal matters and recommends solutions.

Essential Functions

• Coaches managers to improve leadership style and practices.
• Partners with managers to support external recruiting and internal manager development  so that all restaurants are fully staffed with best fit candidates.
• Develops and Implements people initiatives, including performance management, succession planning, compensation guidelines, diversity and workforce planning 
• Handles EEOC investigations and resolutions, in partnership with regional managers and Legal department. Participates in unemployment and EEOC hearings, as required and advises on workers compensation cases. Participates in human resource document audits
• Facilitates training and coaching sessions related to management and leadership skills
• Ensures region is fully staffed and that MIT (managers in training) pipeline is robust
• Leads employee engagement initiatives for region and for support center.
• Conducts manager exit interviews and makes recommendations based on data
• Recommends and drafts relevant policies and procedures to deliver improved services to field
• Keeps current with human resources and management theory and practices
• Completes other assigned projects

Certificates and Licenses

• Valid driver’s license and car insurance required
• PHR or SPHR preferred

Travel

• Travel up to 30%

Skills and Knowledge

• Advanced knowledge of principles and practices of human resources and state and federal labor laws
• Builds partnerships and business relationships
• High degree of confidentiality
• Strong oral and written communication and group facilitation
• Ability to interact with all levels of the organization
• Negotiation and consultation
• Critical thinking and analysis; data gathering;
• Planning and organizing
• MS Office Suite (Word, Excel, PowerPoint)

Education and Experience

• BS/BA in Human Resources, Management or related field or equivalent in education and experience
• MS/MBA degree in HR or Management preferred
• Minimum of 7 years of field HR management experience
• Multi-unit restaurant or hospitality/retail experience is required

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Nutrition Project Manager, Culinary

Nature and Scope of Position

Lead and assist with development and refinement of nutritional data programs and project management for ABRH Restaurants. Ensure that project goals are accomplished and meet business, operational and financial objectives.

Essential Functions

• Manage all aspects of ABRH nutritional information. Keep and maintain current validated nutritional information for each of the ABRH brands. Manage nutritional data for all incoming product samples.
• Work in conjunction with the Culinary team to develop and validate recipes that fall within predetermined nutritional ranges.
• Monitor all ABRH brands for nutritional compliance.
• Conduct all ABRH brands tests and menu development projects, including strategic/calendar timeline management, project status and all other development-related projects and initiatives. Keep all active CPC projects updated with current Culinary deliverables.  
• Provide complete and accurate information to Supply Chain Operations, Marketing and Training Departments for the purpose of implementation and execution of new and/or reworked products/menu items.
• Write menu recipes and specifications according to current ABRH standards.
• Plan, manage and support market tests in conjunction with Supply Chain, Operations, Training and Marketing Departments.
• Help to organize, prepare and conduct product showings to various teams.
• Perform other projects and duties as assigned.

Certifications or Licenses

• Driver’s license and car insurance.

Travel Requirements

• Travel as required.

Skills and Knowledge

To perform the job successfully, the individual should demonstrate the following competencies:

• Demonstrate strong broad-based nutritional knowledge.
• Demonstrate strong project management skills with an ability to break down complex problems into manageable goals; lead and work with large/complex cross-functional teams and projects with successful achievement of departmental and Support Center goals. 
• Participate and contribute in extensive free flowing creative menu development and food tasting sessions.
• Demonstrate strong commitment and passion for food/culinary programs.
• Demonstrate strong interpersonal skills and respect for each individual; resolve conflicting interests with the goal of obtaining cooperation; work well within a team environment.
• Present facts and recommendations effectively in oral and written form; communicate effectively in a professional manner, with the Culinary team as well as other internal departments.
• Demonstrate proficiency at an intermediate level in computer skills with MS Office Products to include Word, Excel, PowerPoint, and Outlook.
• Demonstrate the ability to work under moderate supervision; demonstrate the use of independent judgment.
• Organize work space well, being very orderly and systematic in recordkeeping.
• Ability to use and apply basic math skills.

Education and Experience

• Bachelor’s Degree in food related field (Food Science or Nutrition) preferred or equivalent work experience in related field. Two year Culinary degree is preferred.
• Minimum of one to three years of progressive broad-based Culinary experience in the restaurant or hotel industry is required.
• Minimum of two years of food research & development is a plus.

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Regional Manager, Max & Erma’s

Nature and Scope of Position

Manage the operations of multiple restaurants within a specified geographic region. ensuring that the restaurants and management teams are creating a positive work environment and achieving optimum profitability while following the company’s vision, values and culture.

Responsibilities

• Acts as a Passionate Leader:  Is relentless is in the pursuit of purpose. Develops guest loyalty through quality of operation, personalized customer attention and staff development.
• Reviews and analyzes financial statements with General Managers on a regular basis and develop action plans to improve results and profitability.
• Advises and partners with the General Manager(s) to ensure restaurant goals and objectives are set and on track.
• Determines management needs and selects quality management candidates in partnership with the Regional HR Manager. Recommends and effects transfers, promotions and terminations for management employees. Provides necessary coaching to GM’s to assist him/her in achieving maximum effectiveness.
• Ensures the General Manager(s) maintain an ongoing dialogue with each management person, including manager’s development, performance, job satisfaction, and staff and management’s adherence to standards.
• Coaches and directs the General Manager(s) in the personnel process for MITs.
• Coaches and directs the General Manager(s) in the development, coaching and discipline of Assistant Managers.
• Performs quarterly audits and reviews with the management team.
• Ensures all assigned restaurants meet the delivery of quality food and services through the purchasing and management of food and non-food items.  Maintains and audits food and non-food inventory levels at each assigned restaurant in accordance with company guidelines.
• Prepares thoroughly and delivers well organized, dynamic and informative presentations to senior management as needed. Maintains open and continuous communications with senior leadership.
• Systematically diagnoses problems; gathers information and considers all possible solutions.
  Takes action based on critical thinking. Makes recommendations to senior management as necessary.
• Ensures that their restaurants are achieving purpose and following all company standards and policies including auditing internal controls, legal compliance and the physical plant.
• Analyzes operating results and prepares action plans with the General Manager(s) for areas that need attention.
• Develops and meets budgets, working with General Manager(s) and Vice President.
• Supports, enforces, and follows-through on communication instructions and directions from the home office to the restaurants in a timely manner.
• Performs other responsibilities as assigned.

Certifications or Licenses

• Valid Drivers License and Car Insurance
• Certification through internal Management and/or Regional Training Program(s) is required within specified time of hire date. 

Travel Requirements

• Travel as required. Relocation may be required.

Skills and Knowledge

To perform the job successfully, an individual should demonstrate the following competencies:

• Must have a thorough understanding of operating and management techniques as they apply to the restaurant industry.
• Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees. Must be able to read, write and effectively communicate in the English language.
• Must possess the ability to maintain confidentiality; ability to demonstrate strong accounting, analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress; ability to demonstrate sound decision-making skills.
• Must possess strong interpersonal skills requiring the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Proficiency in Microsoft Office Suite (Excel spreadsheets, Outlook, Word) is required.
• Uses sound judgment in day-to-day decisions by applying the company’s Vision, Values and Culture

Education and Experience

• Bachelor’s Degree is highly preferred and/or minimum five years of prior multi-unit managerial restaurant experience is required.

Additional Competencies

• Passion to Serve
• Relentless Improvement
• Accountability for Results
• Business Planning/Financial Responsibility
• Personal Excellence
• Building Great Teams
• Performance Coaching and Development
• Decision Making/Problem Solving
• Managing Relationships
• Business Savvy

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Director of Purchasing (Legendary Baking)

Nature and Scope of Position

Assure the continuous supply of products, in order to maintain adequate supplies to meet MRP demand at an optimum price and consistent with the quality/specifications required. Negotiate ongoing supply agreements and contracts for required products to support bakery manufacturing; direct, supervise, and support the work of the MRP Specialists.

Primary Responsibilities

• Maintain a thorough knowledge of products and related commodities as required by Legendary Baking, which includes knowledge of market trends and conditions affecting trends.  Responsible for remaining current and understanding related commodities that can affect prices of designated products.
• Obtain competitive bids and negotiate pricing to award contracts on the basis of greatest profitability to the company commensurate with quality standards and delivery capabilities. 
• Maintain timely and accurate knowledge of materials and maintain accurate up-to-date cost records for management’s appraisal of purchasing performance.  Analyze trends to assist in strengthening the company’s bargaining position with suppliers.  Ensure that accurate data on changing costs are properly forwarded to key personnel.
• Work closely with MRP Specialist in the plants to maintain sufficient and proper product inventory levels to insure a consistent and timely supply of products to the bakery facilities to manufacturing demand, while minimizing excessive inventories and  stock-outs.  Intervene on behalf of the Buyers when necessary to expedite orders or resolve billing issues.
• Notify production planners at the Plants of imminent stock-out situations and work with the planners and vendors to expedite products when necessary, using all reasonable means.
• Final accountability for monitoring of the Daily Receiving Report to know the status of non-received orders, and when necessary, follow-up with vendors regarding any problems.  Responsible to see that all problems are rectified.  Delegate as necessary.
• Use all available resources to determine market trends that may impact prices.  Make recommendations for action to the Legendary Baking President.

• Maintain, re-evaluate, and expand reliable primary and secondary sources of supply to promote appropriate competition.

• Review vendor pricing to ensure accuracy relative to established contracts and formulas for commodity items.

• Perform all other assigned duties.

Primary Contacts

Headquarters staff, R&D personnel, Legendary Baking President,  Purchasing personnel, Plant personnel, Salespeople from all major manufacturers, R&D personnel from various manufacturers, brokers, distribution personnel.

Certification

• Certified Purchasing Manager certification (CPM), preferred.
  Certified Food Purchasing Manager certification (CFPM) preferred.

SKILLS & KNOWLEDGE

To perform the job successfully, an individual should demonstrate the following competencies:

• Excellent verbal and written communication skills and maintain a professional and positive customer service orientation.
• Advanced computer skills, specifically experience with the Microsoft Office Suite products.
• Exercise good judgment and maintain confidentiality; ability to define problems, collect data, establish facts and draw valid conclusions using sound decision-making skills.
• Must possess solid analytical skills in forecasting and anticipating company needs.
• Ability to effectively solve practical problems and deal with a variety of changing situations under stress.
• Possess strong interpersonal skills requiring the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Relies on extensive experience and judgment to plan and accomplish goals.

Education and Experience

• BA in Business/Finance/Economics and/or equivalent experience with a minimum of 8-10 years of commodity and/or food service buying required.

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