Job Description

Job Description :

The Director of Operations for a restaurant oversees the day-to-day operations of multiple restaurant locations (if applicable), ensuring smooth functioning, excellent customer experiences, and the achievement of business goals. The role involves leadership in all areas of the restaurant's performance, including managing staff, controlling costs, ensuring compliance with regulations, and driving growth.

Key Responsibilities:

1. Operational Management :

   • Oversee the daily operations of the restaurant(s) to ensure efficient and smooth service delivery.
   • Ensure adherence to health and safety standards, food safety regulations, and company policies.
   • Manage inventory control, ordering, and supplier relationships to ensure product availability and cost management.

2. Staff Leadership and Development :

   • Recruit, train, and supervise restaurant managers, supervisors, and staff.
   • Provide leadership to the team, fostering a positive work environment and ensuring high levels of employee satisfaction.
   • Set performance expectations and conduct regular performance reviews.
   • Ensure staff are consistently trained on customer service, food quality, and operational procedures.

3. Financial Management :

   • Monitor and manage operating costs, ensuring profitability while maintaining high service and food quality standards.
   • Prepare and manage budgets, financial reports, and forecasts.
   • Implement and maintain cost-control strategies to maximize profit margins, including monitoring labor costs, food costs, and waste management.
   • Work with finance teams to analyze restaurant performance and implement corrective actions when needed.

4. Customer Experience :

   • Ensure excellent customer service, quality of food, and restaurant cleanliness at all times.
   • Handle customer complaints or issues and take appropriate action to resolve them promptly.
   • Ensure all customer interactions contribute to a positive brand image and repeat business.

5. Compliance and Quality Control :

   • Monitor restaurant operations to ensure compliance with local, state, and federal regulations (e.g., labor laws, health and safety codes, food handling practices).
   • Oversee and enforce high standards of food safety and hygiene, cleanliness, and sanitation practices.

6. Marketing and Business Development :

   • Collaborate with the marketing team to develop and execute promotional strategies to drive traffic and sales.
   • Identify opportunities for growth, including new restaurant openings, expanding services, or diversifying the menu.
   • Analyze market trends and competitor activities to stay ahead of industry trends and customer expectations.

7. Technology and Systems Implementation :

   • Implement and optimize restaurant management systems, POS systems, and other technologies to streamline operations.
   • Use data and analytics to track performance, assess trends, and make data-driven decisions.

8. Strategic Planning and Reporting :

   • Develop and execute short-term and long-term operational strategies to meet business objectives.
   • Prepare regular reports on restaurant performance for ownership or senior management, including financial results, customer satisfaction, and operational challenges.

Qualifications and Skills:

• Education : Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred).
• Experience : Minimum of 5+ years of multi unit management leading at least 20 locations
• Leadership : Strong leadership and team-building abilities with experience managing a diverse group.
• Financial Acumen : Proficient in budget management, cost control, and profit optimization.
• Communication Skills : Excellent verbal and written communication skills with the ability to interact effectively with customers, staff, and senior management.
• Problem Solving : Strong analytical skills and ability to resolve operational challenges efficiently.
• Time Management : Ability to manage multiple tasks and priorities while maintaining a focus on customer satisfaction and operational excellence.

Working Conditions:

• Full-time position with potential evening and weekend hours.
• May require travel between restaurant locations (if applicable).
• Work in a fast-paced environment, requiring long hours, quick thinking, and adaptability.

This role is essential for ensuring that all operational aspects of the restaurant are running efficiently, contributing to a positive customer experience, and ultimately achieving financial and business goals.

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