Operating Partner / General Manager

The Concept

Guests at HomeField Grill® enjoy wholesome and tasty American and traditional Texas classics sourced from fresh local ingredients, prepared from scratch and wood grilled, sautéed or baked to order. Hand cut steaks and kitchen made burgers are 100% Texas grown all-natural beef, with no additives. Our signature flatbreads are wood grilled, not baked, and feature a unique assortment of artisanal toppings that are finished with a torch while guests watch. The lunch and dinner menus include (combined) 80 items (appetizers, soups, salads, sandwiches, burgers, entrées, sides and desserts) plus daily fresh specials.

Adult beverages comprise 25-30% of sales and group business is a major revenue driver. At over 11,000 square feet, this is one of the largest restaurants in the area. The venue is sports themed but is not designed or positioned as a traditional sports bar.

HomeField Grill® is a unique concept but part of a larger multi-state entrepreneurial hospitality group with annual revenues in excess of $25 million and over 300 full and part-time team members. You'll report to the VP of Operations, who reports directly to the CEO.

You and Your Values

We about to kick it up a notch with a major overhaul of the menu that will add a lot more "wow" and facilitate streamlined and consistent food execution. The missing ingredient is you.

The "you" we need is a high energy and passionate champion of guest experience excellence. In the past you've demonstrated an almost insane obsession with building a team that delivers a brand promise by correctly and consistently executing the hundreds of details necessary to ensure your guests return again and again. You have an outgoing personality and easily build rapport with all kinds of guests on their own level. You may not always win popularity contests with those on staff who don't initially share your commitment and passion; but you earn their respect by walking the talk and practicing "constant, gentle pressure" in order to build a self-regulating culture that's centered on the guest experience.

You understand that there are no shortcuts, and that a successful business is built the hard way - one guest experience at a time. You know that the key to profitability in this business is repeat customers and positive word of mouth, both person to person and via social media. And so you are determined to never knowingly allow your restaurant's culinary and service standards to slip, not even for one guest.

But you know the gentle art of balancing adherence to standards with the need to create and maintain a fun and rewarding work environment. With it, that priceless intangible feeling of "I'm really glad to be here, this place is a lot of fun, and there's nothing I'd rather do at this moment than ensure your great experience" transmits effortlessly from team member to guest.

You understand how to be both the leader of the entire team, but more specifically the well-organized and direction-setting "manager of the managers." You like to spend plenty of time out on the floor, and by the front door, and sometimes even behind the bar interacting with guests and ensuring that your team is executing as you intend. If need be you can run a mean expo station or even pitch in on the line! You support your floor managers, supervisors, kitchen management and their teams both front of house and behind the scenes.

Because you walk the talk, you are a level-headed and meticulous individual whose appearance is sharp and who models the cleanliness necessary for both food safety and professional credibility. And you take it as a compliment being referred to as "a real operator."

Qualifications and Requirements

- Four years of current upscale casual salaried management experience, including demonstrated accomplishments in the areas of guest service, labor management, people training and development and variable cost control.

- Some experience with high volume fine dining concepts a real plus, such as Ruth's Chris, Fleming's, J. Alexander's, Capital Grille, Morton's, McCormick & Schmick, Truluck's, etc. (Fine dining management experience can substitute for up to half of the required casual dining management.)

- Relevant career experience in the kitchen and/or formal culinary education.

- Fundamental understanding of the principal beer styles, makers of craft beers, Texas and national popularly-priced restaurant wine labels, and popular tequila styles and "craft" distilleries.

- Above-average ability to clearly communicate both orally and in writing.

- Demonstrated abilities to create plans and budgets and manage to desired outcomes.

Compensation and Benefits

- Base compensation $60,000 - $70,000 based on qualifications and experience.

- Initial bonus program based on achievement of guest experience and financial performance benchmarks.

- Long-term phantom equity partnership program which could develop into a true legal partnership interest.

- 12 days paid time off annually (17 days after five years' service).

- 401(k) program with generous employer match.

- Full health benefits, including Humana medical, dental and vision.

Reply
Please reply confidentially to Christi Hahn, Manager of Talent Acquisition, Hospitality Investors Inc.
christi@homefieldgrill.com