GENERAL SUMMARY:

The Regional Culinary Manager reports directly to the Director of Operations with a “dotted-line” to the Director of Culinary at the RSO. Primary responsibilities include creating goals and actions plans with DO to help restaurants meet financial and non-financial results and working with Culinary Department on culinary focused training initiatives to continuously improve current processes. The Regional Culinary Manager is responsible for acting as a brand guardian to ensure culinary consistency and communication at the restaurant level is accomplished and committed to making sure the restaurants are supported and profitable.  

Recently certified by QSR magazine as one of the “Best Brands to Work For”, this person must have a “people first” approach to working with their Teams to maintain a culture that is inclusive, developmental, & Kick Ass! 

Learn more about us at https://www.velvettaco.com/about-us/ 

PRINCIPAL DUTIES:

• Restaurant Support: Creates goals and action plans with Director of Operations to ensure restaurants are at or above company standards on food cost, ticket times, and sanitation scores. Supports Culinary and Purchasing Departments in communicating food shortages, outages, etc. to restaurants. 
• Culinary Manager AOO Support: Partners with GMs on development of culinary focused restaurant managers to ensure they are successful and driving the brand forward. Including identifying new trainers, line check and food quality action planning and follow up, Heart of House development and scheduling, and regular maintenance of inventory sheets, order guides, and prep sheets.  
• MIT Development: Builds relationship with MITs, spends a minimum of 7 days with them during their training, conducting skillouts, and following up on their post certification food knowledge.  
• New Restaurant Openings: Provides support leading up to NRO, ordering smallwares, assisting with kitchen setup, setting up order guides and prep sheets, and ensuring food quality, food safety and sanitation is taught and followed. Oversees the Heart of House for food quality, recipe adherence, food safety, Taco builds/specs, line checks, trainer appraisals, etc. Provides notes post-NRO to help improve processes. 
• Culinary Initiatives: Partners with RSO to create, implement, test and/or follow up with culinary initiatives including menu rollouts, menu tests, equipment tests, etc. Ensures the WTF is executed at a high standard in each restaurant every week of the year. 
• Culinary Innovation:  Leads participation in our yearly Tacopalooza that involves each restaurant submitting a potential WTF and leads the selection of their region’s winner. 

QUALIFICATIONS:

• BE RELENTLESS, NEVER SETTLE: You continuously recognize problems and exercise problem solving abilities. You set goals and convert plans into action.  
• BE A REBEL: You are a foodie. Who loves to cook and learn new cuisines.  You have proven out-of-the box thinking. 
• KICK ASS & TAKE NAMES: You have Velvet Taco or restaurant experience. You have proven NRO experience. 
• STAND TOGETHER: You consistently establish and maintain relationships both internally and externally. You have excellent interpersonal and communication skills. 

ADDITIONAL REQUIREMENTS:

• Aligns with Velvet Taco’s culture 
• Restaurant Management experience required 
• Training Manager and/or MIT development preferred 
• Travel Requirements: Expected to have presence in restaurants (30-60% of time depending on market geography) 
• Educational Requirements: Undergraduate degree 

At Velvet Taco, we celebrate individuality! We are an equal opportunity employer and try to select and retain the best Team Members and Managers based on their job-related qualifications regardless of race, color, creed, sex, religion, national origin, age, sexual orientation, gender identity or medical condition.