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The Field Project Manager is responsible for the development, approval and distribution of restaurant operations communications. This role communicates information necessary to the implementation and management of assigned product and/or project introduction/optimization.
May perform any or all ofthe following duties:
  • Develops, coordinates and implements procedures and operational standards for assigned restaurant tests; system rollouts of new products, technologies, equipment and small-wares, (e.g. Field Communications, menu pricing, procedure changes, etc.)
  • Performs analysis of IT /POS (Information Technology/Point-of-Sale) modifications, changes and feedback for field implementation
  • Partners with Training Department to review, critique and modify operations procedures manuals (OPM, RTM, R&M) to ensure continuity of product requirements and changes for Operations Manuals
  • Troubleshoots, diagnoses and remedies field operations and corporate department’s existing systems, procedures and technologies
  • Coordinates field operations requests regarding issues and suggestions for improvements with corporate departments
  • Communicates effectively and timely with field operations, corporate partners, Franchisees, project teams, department members and Executive management
  • Coordinates special projects as assigned by Operations Support Management team
  • Documents project feedback, observations, analysis, survey development and Executive Summaries
  • Demonstrates excellent oral and written communication skills; communicates effectively with various contacts (internal and external)
  • Consistently exercises independent judgment and discretion in matters of significance
  • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements
  • Must possess approximately three (3) to five (5) years of any combination of experience and/or education that demonstrates a commanding knowledge of  restaurant management
  • BA/BS Degree preferred
  • Must have in-house expertise in restaurant operations, systems and procedures; multi-unit preferred
  • Must be proficient in Microsoft Office Suite and Google
  • Must have excellent planning, prioritizing, organizational and problem solving skills
  • Must have ability to analyze complex variable situations and identify appropriate courses of action
  • Must be able to handle multiple projects simultaneously and accommodate shifting business needs  
  • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results
  • Must have strong work ethics and a high level of confidentiality to ensure proper handling of sensitive information
  • Corporate, Company and Franchise owned restaurants, vendor locations
  • Sitting for extended periods of time, using telephone, typing and/or operating a computer
  • Drives to and from restaurants locations
  • Ability and mobility to physically set up equipment and/systems
  • Travels as needed approximately fifty (50)%

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