The Director of Back of House and Food Safety Operations should:

· Work a maximum of up to 45 hours per week in the restaurant

· Have a strong food safety focus

· Be personally and consistently present on the last day of every month to take part the Month End Process

· Focus on systematically and effectively communicating all Back of House related goals and success factors to Back of House Team Members and Leaders

· Effectively coach and give direction 

· Intentionally and methodically grow and nurture relationships with the staff

· Align hiring, training, daily practices and evaluation practices with the Mission Statement of the organization "To be Woodstock's Most Caring Company"

· Be self-disciplined to constantly assess the “Who, What and When” of the Kitchen. Who needs the most coaching, What is the plan for improvement, When do I personally need to be there to correct it?

· Be prepared to invest time personally. (ie: If success factors are not being reached at night, spend time there until the problem is corrected.

· Have a passion for cleanliness and organization

· Meet bi-weekly with Operator and all Directors to review Success Factors and Matching Measurements to identify areas of improvement/accountability

· Meet bi-weekly with Operator one-on-one to review Success Factors and Matching Measurements to identify areas of improvement/accountability

· Hold all Team Members and Leaders accountable for policies and procedures agreed to at hiring

· Address and document all disciplinary conversations and/or actions that occur thoroughly and within 24 hours of event

· Have a passion for creating moments of care through remarkable food

• Enjoy and thrive in an extremely fast paced, results driven environment
• Lead people with a clarity of expectations and purpose