Description

Inspired by Old World European café culture and a distinctly LA casual elegance, the Bottega Louie Restaurant, Gourmet Market & Patisserie provides a Guest experience that is as formal and luxurious as it is relaxed and accessible. With over 15,000 reviews on Yelp and credited as one of the most Instagrammed restaurants in the country, the Bottega Louie environment is one in which cuisine, service, and ambiance provide a superior guest experience. Featured in Martha Stewart Weddings, Eater, LA Times, Refinery 29, and more, Bottega Louie is notably at the forefront of pastry innovation.

As an employee at Bottega Louie, you will work in a team environment where everyone strives for excellence. We offer a competitive salary and benefit package and an opportunity for growth and development for each employee. We pride ourselves on our fast-paced culture that is supported by leaders who propel you to your full potential. Come to Bottega Louie to work with some of the finest individuals in the industry and a chance to create luxury products enjoyed by thousands of Guests. The VP of Operations position is based in Los Angeles, but will require travel within the market as we open West Hollywood and beyond in 2019.

As the Bottega Louie VP of Operations, you are fundamental to the success of the company. The VP of Operations understands the necessity for outstanding Hospitality and driving business results through operations. Your duties include but are not limited to:

• All operations consistently achieve Bottega Louie standards of excellence
• All managers and employees deliver superior guest experiences
• Food & Beverage quality standards are consistently achieved for all business segments
• All managers and employees consistently reflect Bottega Louie standards for image, grooming, and attire
• Operations are rigorously audited to ensure adherence to Bottega Louie standards of performance
• Strict adherence to all product and service specifications delivering a superior guest experience
• Coordinate between all departments and business segments to ensure proper execution
• Effectively manage culinary, whether internal staff or consultants, to ensure menus remain fresh and compelling to the guest
• Audit and enforce all company policies and operating standards
• Monitor Key Operating Indicators for every business segment to identify trends and potential problem areas
• Reinforce Bottega Louie quality and performance standards to management and employees
• Business Plans for all business segments are consistently achieved
• Free cash flow goals are achieved
• Financial milestones for each business segment are consistently achieved
• Anticipate economic and consumer trends and propose initiatives to ensure continued sales growth
• Aggressively audit financial systems, tools, procedures and protocols to ensure maximization of financial performance
• Recommend strategies to improve productivity, increase efficiencies, reduce costs, and seize opportunities
• Financial analysis and projections are timely and accurate
• All new products and initiatives are launched on schedule and according to budget
• Ensures facility, equipment, and procedures foster effective and efficient use of resources
• Preserves company assets
• Segment sales increase annually
• Seek and recommend opportunities to expand in designated market
• Management teams are trained, coached, and held accountable to deliver Bottega Louie standards
• Exceptions to quality and performance standards are quickly identified and resolved
• Business segments recruit, hire, train and develop talent managers and staff with demonstrated skills necessary to achieve the business objectives. The best leaders in the industry are hired
• All managers achieve their position plan results
• Appraises performance in a timely, honest, and direct manner resulting in a positive outcome
• Strategic Succession Plan governs Human Resources’ objectives and initiatives
• Departments are in strict compliance with all Bottega Louie policies and procedures, and federal, state and local laws
• Establish and foster an achievement-oriented work environment
• Excellence is achieved through aggressive performance management
• Good performance is recognized, poor performance is quickly eliminated
• Aggressively monitor and review performance of subordinate managers
• Provide managers and staff with direct, honest and timely feedback on a consistent basis
• Promote an environment that challenges the status quo and the constant pursuit of excellence
• Challenge managers and staff to grow professionally
• Recipe adherence for all food and beverage products is consistently achieved
• Exceptions to food and beverage quality standards are quickly identified and resolutions are enduring
• Functions of management are utilized to achieve results
• All necessary HR, operations, financial information, and documents are accurate and submitted in a timely manner
• Seeks every opportunity to improve efficiency and effectiveness in everything that we do
• Leads by example with integrity and purpose
• Provides inspiration to the organization
• Proactively acts on exceptions to company standards
• Challenges her/himself to continuously improve
• Communicates consistently and respectfully to the entire organization
• Takes ownership of all issues and problem areas
• Has a sense of urgency in everything that s/he does
• Has broad external awareness, and turns observations into action items, follows up, and follows through on deliverables
• Strong communication exists
• Lead weekly department meetings
• Shares the success and opportunities with the management team
• Bottega Louie is immaculately maintained and presented to the guest including furniture, fixtures, and equipment
• Facility audits conducted frequently throughout business segment
• Work with facility director to monitor & audit R&M and spot trend and problem areas
• Work with facility director to properly vet service technicians and vendors
• Review and ensure service contracts are upheld
• Audit FF&E workbook to ensure information is up to date and current
• Audit daily facility walk-throughs and check lists
• A rating from Health Department is maintained in all business segments
• Average of 90% Everclean Food Safety score is maintained throughout the year
• Facilities are in compliance with all federal, state, and local safety regulations
• Sanitation and food safety standards are rigorously applied and enforced. Exceptions are immediately resolved
• Safety of Guest, managers, and staff are a primary concern
• Workplace injuries are kept to a minimum through rigorous management of safety standards
• Control procedures and monitor sanitation/ food safety standards (OSHA logs, temp logs, Serve Safe Certifications)
• Audit internal food safety checklists and inspections
• Audit and ensure Worker’s Comp protocols are followed by management team
• All marketing materials and activities are professional and presented according to brand standards of excellence
• Marketing efforts contribute to increasing sales
• All marketing initiatives are cost effective and contribute to achieving overall financial objectives
• Understands that the most important marketing activity is providing superior Guest experience
• Compare operations to industry leaders and provide strategies for improvement
• Rigorously monitors guest satisfaction reports (Fishbowl, Yelp, Instagram, informal customer comments, etc) and recommends appropriate actions
• All major events that affect a department are anticipated
• Resources are effectively allocated to issues of greatest importance and returns
• Annual and quarterly plans are developed resulting in maximum performance
• Regularly inform managers and staff of progress in achieving annual and quarterly goals
• Have an effective use of time and resources
• Effectively utilize assigning work and delegation to achieve results from others
• Understanding and commitment are achieved through effective communication
• Able to remain positive, calm, and effective under stressful situations
• Quality and frequency of measurement reflects the importance of the results
• Maintains focus on exceptions to ensure resolutions are timely and long lasting
• Consistent in approach
• Excellent oral and written communication skills
• Active listening skills are clearly evident
• Regular team meetings are effective in achieving results
• Demonstrate commitment to the end objective, never wavering or become discouraged
• Demonstrate perseverance
• Is assertive without being overly aggressive
• Deflect praise; allow others to shine
• Demonstrate extremely high energy level and stamina
• Work tenaciously to see projects through to completion
• Aware of where he/she stands compared to desired results
• Focused on desired goals; not easily distracted
• Teams have clear direction and motivation to achieve desired objectives
• Continually challenges team to improve and builds strong diverse teams
• Creates a focused, collaborative team environment
• Includes team members in decisions, but willing to take an unpopular position

Qualifications

As our organization expands, we are looking for a Vice President of Operationswith the following qualifications:

• You have at least ten (10) years of experience in a similar position, ideally ina high volume restaurant with relative experience in fiscal and operational performance in a preferred high volume, upscale to fine dining restaurant group
• You are an expert in Microsoft Office and technology
• You are able to work independently and as part of a team, and are able to effectively manage your time. You exhibit a helpful, supportive communication style, and are collaborative within a structured job environment
• The VP of Ops is a salaried, full time, exempt position with a varied schedule with business operations that can include early mornings, nights, weekends, holidays, and on-call at times
• You must be able to lift up to 50 lbs., be able to sit at a computer or desk, and stand on your feet for extended period of time. Must be able to easily sit, stand, stoop, reach, and walk
• Manager Certification in Sanitation and Food Handling is required