Director of Operations

Job Description

Job Description

The Directorof Operations is a senior executive who leads all aspects of restaurant operations to ensure excellence in food quality, guest service, and profitability across all locations. This role is a strategic leader who drives operational efficiency, fosters a high-performance culture, and effectively scales the business. The ideal candidate is a hands-on, results-oriented professional with extensive multi-unit restaurant leadership experience, a passion for developing people, and a deep understanding of operational metrics.

Essential Job Functions:

1. Strategic Leadership and Execution

• Develop and implement the company's operational strategy to achieve business goals related to sales growth, profitability, and guest satisfaction.
• Collaborate with other executive leaders, such as Marketing, Finance, and HR, to align operational initiatives with overall company objectives.
• Lead the development and execution of new market entry and restaurant opening plans.

1. Operational Excellence and Performance

• Oversee all aspects of daily restaurant operations, ensuring adherence to brand standards, policies, and procedures.
• Utilize key performance indicators ( KPIs ) like prime cost, guest feedback scores, and labor metrics to monitor performance and identify areas for improvement.
• Implement effective cost control measures and productivity improvements to maximize profitability without compromising quality.

1. Team Leadership and Development

• Lead, mentor, and inspire a team of Director of Operations to achieve their performance targets.
• Foster a positive and accountable work environment, championing the company's culture and values.
• Oversee talent management for the field operations team, which includes recruitment, training, and succession planning for key leadership roles.

1. Guest Experience and Brand Standards

• Ensure a consistent and exceptional guest experience at every touchpoint.
• Maintain the highest standards of food quality, cleanliness, and food safety across all locations.
• Act as the ultimate guardian of the brand's integrity, ensuring all operational decisions reflect the brand promise.

Responsibilities:

The Vice President of Operations is responsible for leading all aspects of restaurant operations. The role also entails developing and implementing the company's operational strategy and leading a team of regional and district managers. They are also in charge of ensuring a consistent and exceptional guest experience and maintaining the highest standards of food quality, cleanliness, and food safety.

Qualifications/Requirements:

• Education & Experience: A Bachelor's degree in Business Administration, Hospitality Management, or a related field is required. An MBA is a plus. The position requires a minimum of 10+ years of progressive leadership experience in multi-unit restaurant operations, with at least 5 years in a senior leadership role such as Regional Vice President or Director of Operations.
• Job Specifications: You need a proven track record of successfully driving sales and profitability in a high-growth environment. A deep understanding of restaurant finance and operational metrics is also required. You must possess exceptional leadership, communication, and interpersonal skills.

Physical Demands:

• Primarily field-based with extensive travel to restaurant locations.
• Ability to work in a fast-paced environment with multiple priorities.
• Occasionally required to lift and carry materials for meetings or events.

Work Environment:

This role is a pivotal executive position with direct influence on the company's strategic direction and success. It requires frequent travel to restaurant locations and markets as needed.

Disclaimer:

The job description is designed to outline the essential functions, responsibilities, and qualifications of the role. It is not an exhaustive list of duties and may evolve based on business needs.