Director of Operations

The Director of Operations is responsible for the overseeing the day to day operations of each restaurant within the company. The main objective is to ensure all staff is as efficient, productive and effective within their job responsibilities. He/She is responsible for delegating all directives from the CEO to the proper employees to achieve the overarching goals of the company. THE RESPONSIBILITIES: Lead decisions appropriate to all internal operational procedures, budget and planning areas, priorities of inventory movement, maintenance projects, and personnel; Review, recommend, and standardize prices and budgetary allotments regarding food, beverage, and labor costs. Connects with restaurants needs to standardize portions used and is responsible for the control of food, beverage, and labor costs. Be in close liaison with restaurant management to ensure consistency, profitability and sustainability in short and long-term projections. Develop accurate and aggressive long and short-range financial objectives for units consistent with objectives; maximizes sales potential through aggressive marketing and public relations campaign. Support the General Managers for his/her locations. Establish and maintain effective internal controls at all units, ensuring all employees are performing and excelling in their positions and duties. Maintains existing programs and works with Corporate Members to develop new concepts that ensure the highest possible quality of food and service. Manage and develop on-site management for all responsible units. Partner with General Managers, and Executive Chefs to ensure consistent delivery of our product and service within the standards of budget, policies, procedures, and quality to satisfy the requirements of the sales and finance divisions. Works with Human Resources to ensure that policies and procedures are being followed and ensures that the clients’ complaints and grievances are handled immediately. Ensures that the operations are maintained and follow local, state and federal guidelines. Ultimately responsible for the resolution of all client concerns and complaints. THE REQUIREMENTS: Minimum 5 years’ high-level supervisory experience in a multi-unit environment, must understand importance of cost controls. Degree in Hospitality, Marketing, Business, or applicable degree specializations required. Must have previous related experience in restaurants or food and beverage operations and client relationships. ServSafe certification required. Food Safety Handler certification required. Training for Intervention Procedures (TIPs) certification required. Candidate must be passionate for culinary excellence and customer service. Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Must have excellent leadership, organizational, communication, decision-making, and problem solving skills. Must be able to multitask in a demanding, high volume environment under limited supervision. Impeccable service standards, attention to detail, and time management. Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members. Previous experience with pre-opening of a food and beverage venue is a plus. The ability to speak a secondary language is convenient but not necessary DIRECTOR OF OPERATIONS RESPONSIBILITIES AND EXPECTATIONS Reports to: CEO OVERVIEW The Director of Operations is responsible for the overseeing the day to day operations of each restaurant within the company. The main objective is to ensure all staff is as efficient, productive and effective within their job responsibilities. He/She is responsible for delegating all directives from the CEO to the proper employees to achieve the overarching goals of the company. THE RESPONSIBILITIES: Lead decisions appropriate to all internal operational procedures, budget and planning areas, priorities of inventory movement, maintenance projects, and personnel; Review, recommend, and standardize prices and budgetary allotments regarding food, beverage, and labor costs. Connects with restaurants needs to standardize portions used and is responsible for the control of food, beverage, and labor costs. Be in close liaison with restaurant management to ensure consistency, profitability and sustainability in short and long-term projections. Develop accurate and aggressive long and short-range financial objectives for units consistent with objectives; maximizes sales potential through aggressive marketing and public relations campaign. Support the General Managers for his/her locations. Establish and maintain effective internal controls at all units, ensuring all employees are performing and excelling in their positions and duties. Maintains existing programs and works with Corporate Members to develop new concepts that ensure the highest possible quality of food and service. Manage and develop on-site management for all responsible units. Partner with General Managers, and Executive Chefs to ensure consistent delivery of our product and service within the standards of budget, policies, procedures, and quality to satisfy the requirements of the sales and finance divisions. Works with Human Resources to ensure that policies and procedures are being followed and ensures that the clients’ complaints and grievances are handled immediately. Ensures that the operations are maintained and follow local, state and federal guidelines. Ultimately responsible for the resolution of all client concerns and complaints. THE REQUIREMENTS: Minimum 5 years’ high‑level supervisory experience in a multi‑unit environment, must understand importance of cost controls. Degree in Hospitality, Marketing, Business, or applicable degree specializations required. Must have previous related experience in restaurants or food and beverage operations and client relationships. ServSafe certification required. Food Safety Handler certification required. Training for Intervention Procedures (TIPs) certification required. Candidate must be passionate for culinary excellence and customer service. Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Must have excellent leadership, organizational, communication, decision‑making, and problem‑solving skills. Must be able to multitask in a demanding, high‑volume environment under limited supervision. Impeccable service standards, attention to detail, and time management. Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members. Previous experience with pre‑opening of a food and beverage venue is a plus. The ability to speak a secondary language is convenient but not necessary More detail about Hank's Oyster Bar part of Hank's Oyster Bar , please visit #J-18808-Ljbffr