Ordinary People. Extraordinary Results.

At HANKKi, work is an opportunity to grow, develop leadership, and make a meaningful impact.

Since opening our first location in 2019, HANKKi has grown into a multi-location Korean quick-service restaurant brand with corporate and franchise operations across Alberta.

Our philosophy is simple: More than a meal. It’s HANKKi.

Great food brings customers through our doors. Consistent quality, genuine hospitality, and a welcoming experience bring them back. Delivering that experience across every location takes capable restaurant leaders, practical operating standards, and a Head Office team that actively supports the people on the floor.

We are looking for a hands-on Operations Manager who takes ownership, works alongside restaurant teams, and turns operational challenges into lasting improvements.

The Role

This is a field-based leadership role with substantial time spent in restaurants.

Working closely with Head Office leadership, Store Managers, and Franchise Partners, you will support assigned locations, help new stores open and stabilize, and develop managers and supervisors who can lead their teams independently.

You will need to step into kitchen and service operations, support busy shifts, respond to staffing gaps, and help resolve problems where they happen. Your responsibility includes implementing solutions, checking that they work, and addressing the causes of recurring issues.

New store openings require intensive on-site support for at least the first two weeks after opening. Further support will depend on the store’s staffing, leadership capability, and operating performance.

Success means stronger restaurant teams, consistent execution, and stores that operate reliably with less ongoing intervention from Head Office.

Key Responsibilities

1. Hands On Store Support and Problem Solving

- Support day-to-day operations across assigned corporate and franchise locations, respecting each location’s management structure and applicable franchise agreements.
- Visit stores regularly, including during peak periods, to assess food quality, service flow, staffing, and management effectiveness.
- Respond to operational disruptions and urgent staffing gaps, providing direct kitchen, service, or shift leadership support when needed.
- Work alongside managers to improve preparation routines, task allocation, and kitchen and service coordination.
- Resolve recurring issues through practical changes to staffing, training, or operating procedures, and follow through to confirm improvement.
- Help managers establish reliable staffing coverage so emergency assistance does not become a permanent operating arrangement.

2. New Store Openings and Stabilization

- Coordinate operational readiness with Head Office, the opening team, and the Store Manager.
- Confirm staffing coverage, training readiness, opening schedules, inventory, equipment readiness, and operating procedures before launch.
- Help managers build schedules that reflect expected demand, employee experience, and training needs.
- Provide intensive on-site support for at least the first two weeks after opening, including direct participation in restaurant operations.




- Adjust staffing, preparation levels, workflow, and training priorities as actual operating needs become clear.
- Continue targeted support until managers and supervisors can run shifts reliably, maintain standards during peak periods, and handle routine problems independently.
- Complete a clear handover of outstanding issues, responsibilities, and follow-up actions.

3. Manager and Supervisor Development

- Coach Store Managers, Assistant Managers, and Supervisors through direct observation, practical instruction, and explicit feedback.
- Identify employees with leadership potential and prepare them to take responsibility for shifts.
- Train leaders in opening and closing procedures, scheduling, team deployment, peak-period execution, customer issue resolution, and staff accountability.
- Confirm that training is consistently applied during actual shifts.
- Support recruitment, onboarding, and performance reviews with the relevant manager, Franchise Partner, and Head Office.
- Support HANKKi Academy initiatives and build leadership coverage that reduces dependence on any single manager or Head Office team member.

4. Food Quality Hospitality and Operating Standards

- Reinforce consistent standards for food preparation, portions, presentation, hospitality, cleanliness, and food safety.
- Conduct scheduled and unannounced operational assessments, explain required improvements, and verify that corrective actions are completed.
- Monitor cooking, holding, inventory handling, and kitchen practices to address issues affecting freshness, consistency, and waste.
- Work with managers to resolve recurring customer concerns and improve the guest experience.
- Help develop clear, practical Standard Operating Procedures that restaurant teams can understand and execute.
- Adapt staffing, preparation schedules, and workflow to each store’s volume, layout, and equipment while maintaining required quality, service, and safety standards.
- Address urgent food safety and workplace safety concerns promptly, escalating matters that require additional authority or specialist support.

5. Business Performance and Franchise Support

- Review sales, labour productivity, food costs, inventory, waste, and customer feedback to identify priority improvements.
- Turn findings into specific actions with clear owners, deadlines, and follow-up.
- Help managers align staffing and preparation with demand while protecting food quality and service.
- Build productive relationships with Franchise Partners, communicate operating expectations clearly, and support corrective action.
- Escalate unresolved franchise compliance issues to Head Office with a clear summary of the issue, actions taken, and recommended next steps.
- Coordinate with Head Office, suppliers, service providers,



and contractors to resolve issues affecting restaurant operations.
- Support promotions, catering, food truck operations, and company events when assigned.
- Keep operational updates concise and focused on results, unresolved issues, and decisions needed.

What Success Looks Like

· Operational problems are resolved promptly, with fewer repeat issues.

· New stores establish reliable staffing, consistent execution, and capable shift leadership.

· Managers and supervisors handle routine challenges with greater independence.

· Food quality and hospitality remain consistent, including during busy periods.

· Labour, food cost, and waste improvements support a strong customer experience.

· Agreed actions are completed without repeated follow-up from Head Office.

What You Bring

· Experience leading a restaurant team and taking responsibility for a store or shift.

· Practical knowledge of kitchen and service operations, staffing, scheduling, and food safety.

· Ability and willingness to work alongside restaurant teams in kitchen and service roles when needed.

· Ability to train employees, communicate expectations clearly, and provide constructive feedback.

· Sound judgment under pressure and a track record of following through.

· Understanding of basic restaurant performance measures, including sales, labour, food costs, and waste.

· Basic proficiency in Excel, Word, and restaurant operating systems.

· A valid driver’s licence and the ability to travel regularly between assigned locations.

· Availability for extended on-site opening support, including overnight travel when required.

· Flexibility to work evenings, weekends, and holidays according to operational needs.

Experience That Would Be an Asset

· Experience as a Store Manager, Assistant Manager, Area Manager, or in a comparable leadership role.

· Supporting multiple restaurants or coaching other managers.

· Participating in new store openings or improving an underperforming restaurant.

· Working with franchise operations.

· Developing supervisors or managers.

· Implementing SOPs, operational assessments, or training programs.

· Quick-service restaurant experience.

· Familiarity with Korean cuisine and food culture.

We assess candidates based on the responsibilities they have handled, their ability to solve problems and lead people, and their potential to grow. Previous job titles and a specific number of years are not the only measures of suitability.

Candidates who show strong potential but need further experience before taking on the full Operations Manager role may be considered for another operations leadership position, depending on available opportunities. Any alternative role, responsibilities, and compensation will be discussed separately.

Pay: $60,000.00-$70,000.00 per year

Benefits:

- Dental care
- Employee assistance program
- Extended health care
- Flexible schedule
- On-site parking
- Paid time off
- Store discount
- Vision care

Application question(s):

- A brief introduction highlighting your restaurant leadership experience and an example of an operational problem you helped solve.

Work Location: In person

📌 Operations Manager (Downtown)
🏢 HANKKI CANADA
📍 Downtown