New Restaurant Opening Manager

The New Restaurant Opening Manager is responsible for driving the successful launch and stabilization of new full-service restaurant locations. This role ensures operational excellence, team readiness, and cultural alignment from pre-opening through post-launch. Working cross-functionally with Operations, HR, Finance, and Brand, this leader delivers a seamless, on-brand opening experience while coaching store teams to uphold our hospitality standards from day one. We’re looking for a dynamic, results-driven professional with a strong background in food and beverage operations which includes multi-unit new restaurant opening experience. The ideal candidate is an exceptional problem-solver and team builder who thrives in fast-paced environments, fosters a positive and accountable workplace culture, and ensures each new location consistently delivers outstanding guest experiences, meets performance targets, and operates in alignment with company values. 

ESSENTIAL FUNCTIONS & RESPONSIBILITIES:

· Lead New Restaurant Openings from pre-opening through stabilization, acting as the primary on-site operational leader to ensure a successful launch.

· Coordinate cross-functional efforts with Operations, HR, Finance, and Brand teams to deliver a seamless and on-brand opening experience.

· Oversee all hiring, onboarding, and training of FoH and BoH teams in partnership with HR and Culinary, ensuring full team readiness on day one.

· Utilize systems like Toast, 7shifts, and Paylocity to set up schedules, payroll processes, and POS workflows for new locations.

· Set up restaurant systems using company SOPs, including inventory, safety logs, opening/closing routines, service flow, and kitchen operations.

· Lead daily operational run-throughs and service simulations to ensure food quality, guest experience, and hospitality standards meet brand expectations.

· Coach store teams through “train-the-trainer” models, hands-on instruction, and digital modules using Opus, our digital training platform. Reinforce service standards and brand culture to ensure long-term success.

· Provide hands-on support during high-volume shifts in the first weeks of opening to stabilize operations and mentor leadership.

· Audit team performance and proactively address training gaps, service issues, or process inconsistencies in real-time.

· Maintain accountability for pre-opening checklists, health inspections, permits, and compliance requirements.

· Collaborate with vendors, facilities, and technology teams to ensure all systems and equipment are installed and functioning.

· Deliver concise daily opening reports and performance updates to Senior Leadership for the first 4–6 weeks post-opening, including key metrics (e.g., sales, labor, guest experience) and operational highlights. Proactively flag issues and include actionable recommendations for resolution.

· Transition operational ownership to the GM, empowering them to lead their team and drive long-term success post-launch.

· Participate in post-opening evaluations and recap sessions, providing a comprehensive review of wins, gaps, and future opportunities.

· Travel as needed to support new or existing market openings, including extended hours and weekends during critical development and launch phases.

· Model our core values and cultivate a positive, accountable culture rooted in hospitality and operations excellence. 

· Travel up to 75% of the time, including extended stays (up to 8 weeks) at new locations during pre-opening and stabilization.

· Perform other duties as assigned to support successful execution of the NSO process.

KNOWLEDGE, SKILLS, & ABILITIES 

· 3–5 years of experience leading both FoH and BoH teams in a high-volume, full-service restaurant, including at least 1–2 years opening new restaurants or entering new markets. Multi-unit leadership experience preferred.

· Proven success in training and developing salaried leaders and hourly teams, with a strong focus on performance coaching, accountability, and team engagement

· Working knowledge of our Company’s pre-opening processes, including hiring, onboarding, systems setup, and compliance preparation

· Strong operational background in both dining room service and kitchen execution, with expertise in food safety, labor planning, and inventory management

· Hands-on experience with key platforms such as Toast (POS), 7shifts (scheduling), Paylocity (payroll), and Opus (digital training) strongly preferred

· Valid Food Handler’s Card and all required local and state permits (e.g., liquor license, ATC, ServSafe Manager Certification)

· Demonstrated ability to make sound decisions in fast-paced, high-pressure environments, especially during launch and stabilization periods

· Financial acumen with a strong grasp of budgeting, P&L management, cost control, and forecasting

· Highly organized with excellent time management and project coordination skills across multiple workstreams

· Skilled in written and verbal communication, with the ability to deliver training, provide feedback, and build trust across all levels

· Strong emotional intelligence and interpersonal skills; capable of managing conflict, building culture, and motivating teams through change

· Deep commitment to hospitality, guest satisfaction, and leading with integrity and positivity

· Self-directed, adaptable, and solution-oriented with a continuous improvement mindset

SUPERVISORY RESPONSIBILITES: Directly leads newly hired Assistant General Managers (AGMs), front-of-house (FoH), and back-of-house (BoH) team members during the pre-opening and stabilization phases. Carries out leadership responsibilities in alignment with company policies and applicable laws. Responsibilities include overseeing new location setup and daily operations; planning, assigning, and directing work; interviewing and hiring team members; facilitating onboarding and training; evaluating readiness and performance; coaching for growth; and addressing issues with professionalism and urgency. The New Restaurant Opening Manager is accountable for building strong team culture, ensuring operational consistency, and preparing the leadership team to independently sustain performance and standards post-opening.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

EDUCATION and/or EXPERIENCE: Minimum of 3–5 years of progressive leadership experience in high-volume, full-service restaurant operations, including both front-of-house and back-of-house oversight. Prior experience managing salaried leaders and hourly staff is required. Demonstrated success in opening new restaurant locations is required and leading major operational transitions strongly preferred. Must possess a solid understanding of service execution, dining room operations, and hospitality standards, along with foundational knowledge of kitchen procedures and food safety.

LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and interpret procedure manuals. Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public.

REASONING ABILITY: Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists. Ability to successfully re-prioritize tasks in a moment’s notice. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios. Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll.

CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO.

Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. 

Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. 

Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. 

It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.