Director of Operations

Director of Operations Overview A Director of Operations is an energetic restaurant operations leader capable of leading 3 above store leaders towards restaurant operations excellence. As a Director of Operations, you will have the responsibility of overseeing the people, processes, and operations to drive brand excellence in day-to-day operations of all assigned stores. This person must have proven experience to turn around low performing restaurants. Operations and Leadership Mentors each above store leader in the market and ensuring customer satisfaction Ensure above store and store level leaders work the designated schedule that prioritizes the business during peak hours Monitors McLane orders and provides necessary training ensure forecasting and bill to processes are applied Delivers RCP (Restaurant Controllable Profit) and meets targeted flow‑thru/EBITDA in each restaurant Analyzes reports to identify opportunities of growth Top‑line orientation through operational focus, and correct operational procedures by the brand standards Increases sales over the previous year for each assigned unit Executes the highest FSCC and HQSC standards, local health & safety codes to ensure compliance Takes ownership, identifies, and determines R&M (Repairs & Maintenance) issues and works with Area Coaches to resolve issues and implement preventive maintenance checklist & processes based upon sales volume Works a customer‑based 50‑hour plus work week; reports directly to the Chief Executive Officer Operates well in a hands‑on working environment; contributes to maximizing P&L management, cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and demonstrates a sense of urgency in taking appropriate action; multitasks and quickly prioritizes tasks Communicates effectively to each level of our organization to provide timely verbal and written feedback to protect and grow our business Conducts effective and consistent visits using period and weekly calendars and provides verbal and written feedback documents to above store and store‑level leaders Has a working knowledge of local store marketing techniques and sales building; high level of integrity and business ethics; the ability to recruit and develop people who will move the organization forward; strong analytical skills to assess situations, determine root cause, initiate a plan of action, and follow through to resolve Exhibits excellent communication and delegating skills; strategic goal‑setting skills, the ability to make tough decisions in a fast‑paced work environment; and strong collaborative and team‑building skills Demonstrates knowledge and understanding of our competitors’ current activities and the ability to anticipate trends and effectively manages emerging business needs Monitors COGS (Cost of Goods Sold) by mandating Area Coaches actively engage in daily inventory counts Develops an action plan to address stores with B2B over 7% Develops an action plan to address all restaurant speed concerns to meet brand standards Develops an action plan to address delivery driver and staffing needs Develops an action plan to address stores with COGS above 28% Plans, establishes, and maintains a sound and effective restaurant management organization capable of achieving or exceeding the desired sales, profitability, and customer satisfaction goals Motivates restaurant management team to improve customer satisfaction, increase revenue and profits, and for optimum restaurant performance Management and Training Director of Operations supports the above store leaders by encouraging their management teams to improve performance and capability through continuously upgrading and developing high level talent across all levels Hires, develops, and promotes a strong staffing bench/surplus by consistently preparing Area Coaches and General Managers Ensures internal promotions and external hiring processes are executed at the Area Coach and restaurant level Takes personal accountability in developing Area Coaches and General Managers to ensure proper training and development is received prior to promotion Fosters active development of talent and results by continuously ranking and upgrading talent Holds Area Coaches accountable for being 100% staffed at all levels – Team Members, Shift Managers and RGMs who demonstrate celebrity treatment to everyone Ensures execution of the selection and training processes, through Hiring Zone and completion of Learning Zone courses in their restaurants and to hire and train and model behaviors that develop talent to achieve bench and staffing targets Collaborates with all other leaders in the Region to build know‑how, share best practices and resources to support the Region; builds a culture of recognition by celebrating successes of our teams Involved in new employee orientation and monitoring training processes to ensure quality training Ensures all Restaurant Managers are Gold Seal certified Ensures Area Coaches and Restaurant Managers are using progressive discipline and proper documentation to address underperforming staff Trains and enforces Area Coaches conducting daily cash audits and addressing concerns specified by the daily recaps to control loss prevention Creates and proposes (to CEO) monthly contest to promote competition focused on driving company goals and targets Completes all administrative duties in a timely manner that meets deadlines and follows instructions Possesses interpersonal skills that will allow the effective candidate to manage, coach, develop and motivate current managers Directly and manages overall operations of restaurants through on‑site visits and analysis of reports; ensures assigned area achieves financial commitments and guest satisfaction standards Provides strategic and tactical guidance to develop restaurant operations, standards and guidelines including service, product preparation, sales, guest relations, safety/security, marketing and GM development Ensures direct reports perform all necessary administrative and accounting duties promptly and properly, including preparing/overseeing and submitting accurate daily/weekly/monthly paperwork, ensuring cash handling procedures, maintaining and controlling restaurant assets, maintaining food and beverage inventory, compliance with local, state and federal laws, regulations and guidelines, adhering to the restaurant operating budget, and managing service contracts Monitors capital expenditures within each restaurant and for the assigned area Analyzes systems and procedures for continual improvement; provides strategic direction for sales, operations and promotions Qualifications Proven experience managing multiple above store leaders to meet restaurant standards and target Good communication skills and strong interpersonal and conflict resolution skills Proficient business math and accounting skills Can make strong analytical decisions Proficient computer literacy College or University Degree Preferred Three to five years of successful high sales volume Operational management experience in the Quick Service Restaurant industry Demonstrated track record of workplace achievement in the selection, coaching, and development of managerial employees Proven ability to drive customer satisfaction, financial performance, and employee satisfaction Operates with integrity and confidentiality Must be able to analyze a general ledger document Must be able to put together weekly rack and stack based upon prior week’s profitability data, i.e. labor %, COGS%, allowances %, etc. Must be able to analyze P&L profitability and create reports for the field that highlights results for period end P&Ls Must able to analyze sales and transaction trends to develop local store marketing strategy, driving a consistent message Must be able to implement AHA Hut’s overall vision without fail Must be able to create bonus programs that motivate team members to implement AHA Hut’s vision Must be able to create and implement a successful delivery driver program that includes hiring of drivers and retaining of drivers to drive delivery sales and meet speed standards according to the brand standards Must be able to use EXCEL Must have 10 years experience at multi‑unit level Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. #J-18808-Ljbffr