Operation Director

Operation Director

Los Angeles, California, United States

$ 120,000.00 - 160,000.00 (US Dollar)

About the Job Operation Director

Job Title: Operation Director Location: LA, CA

Job Description: The Operation Director is responsible for achieving the highest standards in restaurant operations, driving revenues and profits through the development, marketing, finance, and staff management. The role involves overseeing the operation of all branches, supervising regional general managers and branch managers, and ensuring the maintenance of all facilities. The Operation Director acts as an expert in all office, administrative, and computer work.

Main Duties and Responsibilities:

• Overall management of operations for 8 branches in the Western region
• Supervision and management of 2 General Managers
• New branch development and opening (Business Development)

Detailed Duties and Responsibilities:

• Lead strategic initiatives for restaurant expansion and growth.
• Conduct comprehensive market analysis and develop expansion strategies.
• Establish restaurant business plans by surveying restaurant demand.
• Achieve budgeted revenues, control costs (including labor, food, maintenance, etc.), and maximize profitability related to operations.
• Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives.
• Oversee operations by preparing policies and standard operating procedures.
• Supervise regional General Manager, Branch Manager, and Floor Manager of each branch.
• Participate in and advise on recruiting, hiring, training, and providing career development for all staff members.
• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures for each branch; complying with health and legal regulations; maintaining security systems.
• Supervise Corporate Chef and oversee new menu development.

Qualifications:

• Bachelor's degree in business, hospitality, or a related field
• 6+ years of managerial/leadership experience in hospitality and food service
• Ability to work in multiple regional locations
• Ability to work in cross-functional roles as needed (front-of-house & back-of-house)
• Flexibility to adapt to a schedule according to business needs
• Ability to read and analyze a P&L and use it effectively to drive business
• Proficiency in English and Korean (speaking, writing, reading, and understanding)
• Working knowledge of MS Office programs

Benefits:

• Medical Insurance (Dental & Vision included)
• Paid Vacation
• Employee Discount