The Company Operations Director will cover our South Florida market.  The idela candidate should reside in the Miami or West Palm Beach area. 

  

POSITION SUMMARY

A Company Operations Director is responsible for supervising restaurant District Managers and overseeing the operations of a district as well as providing excellent Guest service, preparing high quality food and maintaining a clean work environment. The Company Operations Director ensures maximum sales and profitability through sales activities, Guest service, cost controls, marketing programs and people management.

 

A Company Operations Director Level I is responsible for supervising 6-10 District Managers and overseeing the operations of multiple markets outside their home market with around 50 -75 Restaurants.

 

The Company Operations Director exhibits Leadership and Technical competencies necessary to be successful in this position.

 

POSITION ACCOUNTABILITIES 

 

Sales and Profits

Meets budgeted sales and controllable costs targets.Partners with District Managers to develop sales building strategies to increase restaurant profitability.Works with District Managers to develop plans for controlling all aspects of P&Ls at a restaurant level and provides guidance on troubleshooting restaurant level issues.Develops and executes a district-wide local store marketing plan in response to market conditions such as competitor pricing and other competitor activities.Responds to competitor activities aimed at diverting restaurant business.Develops and executes plans to improve sales and profits.Analyzes the P&L and other tools to develop appropriate plans to resolve unfavorable trends in controllables, QSC, sales and profits.

 

Guests (Guest & Restaurant Operations)

Works with District Managers to train employees on responding to Guest complaints and providing a high level of Guest service while meeting Guest service times company targets.Reviews Guest feedback metrics and works with District Managers to increase Guest satisfaction.Sets budget goals monthly and meets regularly with their team to discuss current budget trends, communicating any variances as appropriate.Works with District Managers to identify, evaluate and respond appropriately to labor efficiency problems, cash/security issues, and health department inspections.Ensures that company standards for product quality and product safety are consistently met and oversees execution of restaurant cleaning plans, maintenance plans and operational checklists.Implements safety guidelines and practices, ensuring that they are followed through at all levels in the restaurant.Maintains, modifies as necessary, and utilizes restaurant systems to provide consistent operations and Guest satisfaction.

 

People Management

Determines management staffing requirements and creates a pool of talent for bench strength.Ensures restaurant personnel are trained to execute products to company standards(Quality, Service and Cleanliness) and ensure the use of restaurant “systems” for QSC and cost controls.Trains District Managers to identify problems and develop alternative solutions.Trains and develops District Managers on running effective shifts, coaching and developing their employees and creating engagement within the restaurant and market.Reviews trends in turnover and meets turnover goals.Understands and complies with employment laws and administrative requirements and ensures that the District is in compliance.Works with managers on performance concerns and manages the employee complaint and resolution process, addressing escalated issues as required.Conducts District Managers’ meetings regularly to discuss key business priorities.Provides feedback regularly to District Managers on their performance and annually, completes the performance review process.Performs other related duties, tasks and special projects as required.

 

EMPLOYMENT STANDARDS

 

Education & Licensing

Bachelor’s degree preffered.  Consideration for experience will be given if not obtained.Food Safety certified.Valid Driver’s License.

 

Experience

At least 5 to 7 years of multi-unit restaurant management and/or training experience; or equivalent combination of education and experience.Microsoft Office and general system experience required. 

 

Essential Physical Requirements

Ability to travel 60% of the time.Ability to regularly stand for extended periods of time, talk, see, and hear.Ability to read, analyze and interpret written information such as procedure manuals, Company communications or governmental regulations.Ability to perform intermediate math functions.Ability to occasionally lift and/or move up to 50 pounds.Ability to work in a normal restaurant environment where the noise level is usually moderate and occasionally be exposed to outside weather conditions.Ability to tolerate frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.Ability to work flexible schedules and extended hours may be required to meet deadlines, handle unusual workloads or to accomplish organizational priorities.

 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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REQ# 8328
LOC#