Senior Director Jobs in Rio Rancho, NM (NOW HIRING)

Description

Senior Director of Business Performance

Multi-Unit | Multi-State Restaurant & Hospitality Organization

Position Summary:

Team Fresquez is a family-owned and operated business that operates more than 20 restaurants across New Mexico, Texas, and Colorado. Rooted in a passion for service and a deep commitment to the communities we call home, we are looking for a people focused leader to help us make a lasting impact.

The Restaurant Performance Leader is a key leadership position responsible for driving restaurant performance, operational excellence, profitability, guest satisfaction, and team development across Fresquez Companies.

This position provides strategic leadership and direction to Senior Directors of Operations, District Managers, General Managers, and restaurant teams to ensure consistent execution of the Fresquez brand experience.

The Restaurant Performance Leader will develop and execute strategies designed to maximize sales, profitability, operational efficiency, guest satisfaction, employee engagement, and overall restaurant performance. This leader will ensure all restaurants operate in accordance with established company policies, procedures, standards, values, and applicable federal, state, and local laws.

The Restaurant Performance Leader serves as a strategic partner to executive leadership and cross-functional departments, identifying opportunities, removing barriers, developing talent, and creating sustainable systems that allow our restaurants and people to thrive.

Requirements

Experience and Training

Minimum of 10 years of restaurant industry experience, including significant experience in a senior leadership role.

Demonstrated experience leading 25 or more restaurant locations concurrently, preferably across multiple states.

Proven full profit and loss (P&L) responsibility for a multi-unit restaurant portfolio.

Demonstrated success improving sales, profitability, guest satisfaction, labor performance, and operational execution.

Strong understanding of restaurant operations, financial performance, labor management, food safety, and guest experience.

Must possess and maintain a valid driver's license and successfully pass a motor vehicle record and background check.

Possession of current ServSafe Certification or ability to obtain certification within the required timeframe.

Must obtain and maintain any required Alcohol Server permits.

Willingness to travel up to 25% as business needs require.

Key Accountabilities

Restaurant Performance & Operational Excellence

Provide strategic leadership for the overall performance of Fresquez Companies restaurants.

Establish and communicate clear performance expectations for Directors of Operations, District Managers, General Managers, and restaurant leadership teams.

Develop and implement strategies to maximize sales, profitability, operational efficiency, guest satisfaction, and employee engagement.

Monitor restaurant performance through key performance indicators (KPIs), financial results, operational audits, guest feedback, and other performance metrics.

Identify performance gaps and develop action plans to address opportunities and improve results.

Establish consistent operating standards and ensure execution across all restaurants.

Drive excellence in product quality, speed of service, order accuracy, cleanliness, hospitality, and overall guest experience.

Identify and implement best practices across the organization.

Maintain a strong understanding of aviation restaurant industry trends, competitive activity, and emerging opportunities.

Financial Leadership

Maintain accountability for the financial performance of the restaurant portfolio.

Analyze P&L statements and key financial indicators to identify opportunities for increased profitability.

Develop and manage operational budgets and ensure expenses remain within established targets.

Drive effective labor management, food cost management, inventory control, and expense management.

Partner with Accounting and other leadership teams to establish financial goals and performance improvement strategies.

Hold restaurant leadership is accountable for achieving established financial and operational targets.

Leadership & Talent Development

Lead, coach, mentor, and develop Senior Directors of Operations, District Managers, General Managers, and restaurant leadership teams.

Build a high-performing leadership culture focused on accountability, collaboration, development, and results.

Recruit, interview, hire, train, coach, develop, motivate, and retain a best-in-class team.

Establish clear performance expectations and provide consistent, meaningful feedback.

Identify high-potential leaders and create opportunities for career development and advancement.

Partner with Human Resources to develop retention strategies, succession plans, leadership development initiatives, and incentive programs.

Recognize individual and team contributions and celebrate accomplishments.

Promote a positive, inclusive, ethical, and respectful work environment.

Guest Experience & Brand Excellence

Ensure every restaurant consistently delivers the Fresquez brand experience.

Build strong relationships with each franchisor and licensor. 

Maintain a relentless focus on guest satisfaction, hospitality, food quality, speed of service, order accuracy, cleanliness, and overall friendliness.

Review guest feedback and identify trends requiring operational action.

Establish strategies to improve customer retention, loyalty, and overall brand perception.

Ensure restaurant teams understand and consistently demonstrate the company's values in their interactions with guests and one another.

People, Culture & Compliance

Lead by example and consistently demonstrate the Fresquez Companies values.

Ensure managers understand, communicate, and practice company values and operating philosophies.

Partner closely with Human Resources to ensure compliance with all applicable federal, state, and local employment laws and company policies.

Ensure appropriate practices are followed regarding employment, harassment and discrimination, wage and hour requirements, breaks, accommodations, leaves of absence, workers' compensation, unemployment, and termination of employment.

Address performance, conduct, attendance, and employee relations concerns promptly and appropriately.

Promote a workplace culture built on Trust, Collaboration, Passion, Creativity, Courage, and 

Accountability.

Maintain the highest standards of integrity and professionalism in all business decisions.

Cross-Functional Leadership

Build strong partnerships with Human Resources, Marketing, Training, Accounting, Facilities, and other departments.

Collaborate with cross-functional leaders to identify opportunities and implement company-wide initiatives.

Participate in strategic planning and organizational initiatives that support long-term growth.

Communicate company priorities, initiatives, and performance expectations effectively throughout the organization.

Facilitate regular leadership meetings to review performance, share best practices, address challenges, and establish action plans.

Ensure leadership teams remain focused on organizational goals and measurable results.

Strategic Growth & Continuous Improvement

Identify opportunities to improve restaurant performance, systems, processes, and profitability.

Lead continuous improvement initiatives designed to simplify operations and improve execution.

Evaluate technology, tools, and processes that can improve restaurant efficiency and team effectiveness.

Develop scalable solutions that can be implemented across the Fresquez Companies restaurant portfolio.

Support strategic growth initiatives and new restaurant openings as requested by executive leadership.

Help develop long-term strategies that position Fresquez Companies for sustainable growth and continued success.

Leadership Expectations

The Restaurant Performance Executive is expected to be a visible, engaged, and strategic leader who consistently demonstrates the Fresquez Companies' values.

This leader will:

Build Trust through integrity, transparency, and accountability.

Collaborate across departments and levels of the organization.

Lead with Passion and Creativity.

Demonstrate the Courage to make difficult decisions and address performance issues.

Create Limitless opportunities for team members to grow.

Dare to Dream Big while remaining accountable for measurable results.

Recognize that Everyone is a Leader and empower others to lead.

Understand that Every Contribution Matters.

Develop people and create opportunities for advancement One Step at a Time.

Physical or Environmental Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. 

This position requires constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs. 

The noise level in the work environment is usually moderate to high. 

Position Type and Expected Hours of Work: 

This is an exempt-level position. Scheduled hours vary by restaurant needs, including necessary adjustments made during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday (varying shifts). Other days/hours and holidays required as needed or assigned. 

Work Authorization/Security Clearance: 

1. Satisfactory completion of a pre-employment drug      screening. 
2. Satisfactory      completion of a criminal background check. 

Language Ability: 

Ability to read, analyze, and interpret general business rules and technical procedures. 

Ability to clearly and effectively communicate information and respond to questions from management and team members. 

Other (Secondary) Responsibilities: 

Assist with other restaurant functions including other assigned duties as needed. This may include prep-cook, cook, dishwashing, maintenance, bartending, serving, and cleanliness of equipment and facility. Must be able to fulfill all roles within the restaurant(s) as necessary. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. 

EOE Statement: 

Fresquez, Inc., Fresquez Concessions, Inc., and NM Restaurant Investors Inc. DBA Village Inn, is an equal opportunity employer. It is our policy not to discriminate against any Employee or Applicant. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, status as a protected veteran, among other things, or status as a qualified individual with a disability. The policy of nondiscrimination in employment includes but is not limited to, recruitment, hiring, placement, promotion, transfer, employment advertising or solicitations, compensation, layoff or termination of employment.