Director of Operations

As the Director of Operations for our growing Chef Driven Fast-Casual Restaurant Group, you will be instrumental in overseeing all operational aspects of our establishments. Reporting directly to the CEO, you will play a pivotal role in ensuring seamless day-to-day operations, driving efficiency, and maintaining the highest standards of quality and service. The ideal candidate will have a strong background in restaurant operations management, exceptional leadership skills, and a passion for delivering an exceptional dining experience.

Key Responsibilities:

1. Operational Leadership: Provide strategic direction and leadership to the restaurant management teams to ensure smooth and efficient operations across all locations. Establish and communicate operational policies, procedures, and standards to uphold brand consistency and quality.
2. Performance Management: Oversee the performance of individual restaurants, monitoring key metrics such as sales, profitability, labor costs, and customer satisfaction. Implement initiatives to drive performance improvements and achieve business objectives.
3. Quality Assurance: Uphold the highest standards of food quality, safety, and cleanliness in accordance with health regulations and company policies. Conduct regular inspections and audits to ensure compliance with operational standards and brand guidelines.
4. Menu Development and Innovation: Collaborate with the culinary team to develop and refine menu offerings that align with the brand's culinary vision and customer preferences. Introduce new dishes, seasonal specials, and promotional items to drive sales and enhance the dining experience.
5. Vendor Management: Build and maintain strong relationships with suppliers, vendors, and service providers to ensure timely delivery of high-quality ingredients, supplies, and equipment. Negotiate favorable terms and pricing agreements to optimize cost efficiency.
6. Training and Development: Develop and implement training programs for restaurant staff to ensure proficiency in operational procedures, customer service standards, and product knowledge. Foster a culture of continuous learning and professional development to empower team members.
7. Guest Experience Enhancement: Champion a customer-centric approach to service excellence, striving to exceed guest expectations at every touchpoint. Solicit feedback from guests, analyze customer satisfaction data, and implement initiatives to enhance the overall dining experience.
8. Financial Management: Manage restaurant budgets, forecasts, and financial performance metrics to achieve revenue and profitability targets. Identify opportunities for cost savings, revenue growth, and operational efficiency improvements.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or related field. MBA preferred.
• 5+ years of progressive experience in restaurant operations management, preferably in fast-casual or upscale dining environments.
• Proven track record of success in driving operational excellence, financial performance, and guest satisfaction.
• Strong leadership skills with the ability to motivate and inspire teams to achieve results.
• Excellent communication, problem-solving, and decision-making abilities.
• Knowledge of restaurant POS systems, inventory management software, and industry best practices.
• ServSafe certification or equivalent food safety training.
• Flexibility to travel between restaurant locations as needed.