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Director of Restaurant Operations
We are a growing QSR/Fast-casual restaurant group whose goal is to bring their products and experience to as many satisfied patrons as possible in the Greater Boston area.
We currently have two locations open with a third slated to open this fall, 2019.
The Director of Restaurant Operations provides strategic direction, oversees operations, builds quality teams, implements new concepts, drives sales, and is ultimately responsible for the quality and profitability of our restaurants. The Director of Restaurant Operations must convey the companys culture to his/her staff and be a creative team player who likes to work hard, have fun, and show sincere dedication to the overall success of our establishments. The Director of Restaurant Operations will have the full responsibility for the financial performance and public reputation of our area restaurant operations.
Responsibilities
Create and implement new concepts to grow sales including starting, from the ground up, new restaurants in our designated locations.
Oversee and grow all aspects of our restaurant and hospitality division.
Adhere to company operating systems, company policies, and procedures.
Drive sales and maximize profits through an aggressive outreach to bring in new guests.
Development of your team through mentoring.
Create a culture that is focused on each guest having a quality experience.
Make sure our staff performs with the goal of getting each customer to return.
Complete all necessary and assigned administrative duties.
Ensure each aspect of each location is clean, maintains healthy standards, and is a safe and fair environment for all employees.
Analyze business trends and financial data to assess and improve area performance, both operationally and financially. Detailed P&L analysis, sales growth strategies, and budgeting.
Develop marketing plans and manage the changes and improvements required for the specified marketing area.
Support, reinforce, and align decisions with our corporate culture.
Mentor all positions within his/her operational area to ensure a high level of engagement and success. Maintain availability for the development of your staff.
Trains and develops employees and manages career expectations for the management team; clearly conveys standards.
Ensuring compliance with company requirements, including reporting.
Working irregular hours including working nights, weekends and holidays as needed.
Some travel and training will be required.
Understands, defines, and delivers the purpose, requirements, and desired results of all programs. Leads his/her respective operational area in the execution of these programs.
Utilize support personnel and agencies to identify and mitigate any needs or gaps in current business practices. Lead support personnel in the planning, development, and implementation of operational improvement practices.
Works with the corporate team to develop, implement, and manage a business plan for the local restaurants; analyzes the external and internal environments to detect where improvements may be made and how those changes should be implemented.
Requirements
College degree preferred
Minimum of 10 years restaurant experience preferably at the management level, with multi-unit store management experience preferred; or combination of experience and education (must demonstrate a proven record of success).
Strong knowledge of the restaurant business, including analyzing financial statements, cash flow management, understanding the operations of a fast-paced restaurant environment, food and labor cost analysis, budgeting, inventory control, system implementation and compliance
Excellent supervisory skills including communications, organization, interviewing skills, strong leadership skills, and recruitment
Strong computer skills, strong accounting/math skills preferred, decision making skills
Ability to conceive and implement effective marking and sales building plans
Valid Drivers License
May be required to lift, carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects
Ability to lead, motivate, and empower managers to higher levels of performance
Ability to align crew with our culture by balancing seriousness and having fun
Ability to manage basic tasks and fiscal operations for a district
Takes initiative in solving operational personnel problems quickly
Has excellent interpersonal and communication skills
Ability to manage all public dealings
Ability to recognize problems and problem solve
Ability to recognize personal shortcomings and willingness to improve
Ability to set goals, create plans, and convert plans into action for individual restaurants and the entire area
Ability to measure performance, objectively and subjectively
Compensation / Benefits
Competitive salary and performance based incentive bonuses- Negotiable depending on qualifications
Relocation can be available for the right candidate
Note: Performance will be evaluated based on several categories, including, but not limited to, the financial success of the restaurants.
Job Type: Full-time
Experience:
Restaurant Management: 5 years (Required)
Management of multiple locations: 5 years (Preferred)
Education: Bachelor's (Preferred)
Location: Greater Boston Area (Preferred)
Work authorization:
United States (Required)
Additional Compensation:
Bonuses
Job Type: Full-time
Salary: DOE, negotiable
Experience:
Management: 5 years (Required)
Restaurant Management: 5 years (Required)
Inventory: 3 years (Preferred)
Labor Cost Analysis: 1 year (Preferred)
Administrative: 1 year (Preferred)
