Description

Infuse Hospitality shines as an innovative contract food service management company for the modern day. Dedicated to creating authentic, hyper-local dining experiences, infuse services to a diverse range of clients such as office buildings, co-working communities, hotels, universities, and traditional retail spaces nationwide. From mobile carts to cafés, restaurants, and comprehensive amenity floors, Infuse Hospitality serves as a one-stop destination for premium specialty food and beverage experiences, encompassing branding, design, full operational services, and more. At the heart of the Infuse Hospitality portfolio is its flagship concept, Fairgrounds Coffee & Tea, a unique café offering an array of specialty coffee roasters and artisan teas all under one roof, with locations in Chicago, Dallas, Milwaukee, and Minneapolis.

As Director of Ops, you are responsible for creating an environment where every person on the team takes responsibility for their performance in crafting extraordinary hospitality experiences for our guests and clients. This position leads, manages, and grows all aspects of the company's food and beverage operations. This includes working with clients and company leadership to develop and implement a business plan for your assigned accounts, instill the company mission and vision in your teams, and ensure continued growth, profitability, and overall success.

Core Responsibilities:

• Serve our guests, team, and vendor partners passionately and carefully.
• Create hospitality experiences that inspire our guests to keep coming back.
• Treat others with fairness and respect.
• Solve problems, get results, and have fun doing it.
• Ensure the health and safety of our team, guests, and business is never compromised.
• Understanding each assigned client's brand and core business, including the business objectives for Management contracts with Infuse.
• Direct accountability for food and beverage operations at assigned account locations, including service, hospitality, prep and menu execution, sales building, guest and client relations, alcohol awareness, and managing team development.
• Auditing of assigned account locations to ensure compliance with documented operational, safety, service, hospitality, and brand standards.
• Creation of annual operating budgets for assigned account locations; determining Sales, COGs, Labor, OpEx, and EBITDA performance goals and ensuring they are achieved.
• Assurance that payroll and accounts payable. Reporting and other administrative processes are completed correctly and on time.
• Ensuring accurate sales forecasting, scheduling, purchasing, prep production, and theoretical vs. actual inventory at assigned account locations.
• Compiling local, state, and federal laws, regulations, and guidelines, adhering to the operating budget and management contract requirements.
• Rolling out new operational changes, menu items, limited-time offers, and other initiatives.
• Supervising people development, i.e., recruiting and hiring, onboarding, training, development, motivation, performance documentation and reviews, and promotions.
• Serving as an Ambassador of the Infuse brand and brands of assigned clients.
• Monthly reporting to clients on monthly P&L results for assigned locations.
• Leading comprehensive quarterly business review sessions with clients for assigned locations.

Additional Responsibilities for New Accounts and New Concept Openings:

• Providing feedback on financial pro forma models for prospective new clients and operations.
• Layout and equipment planning for assigned new concepts in development to ensure a high level of operational execution.
• Creating and managing a pre-opening capital expenditures budget for assigned new concepts based on client guidance and the account contract.
• Participation in branding brainstorms, menu research and development, and other concept-creation exercises.
• Working collaboratively with outside partners, including architects, food service equipment consultants and suppliers, general contractors, and agencies.
• Managing pre-opening project responsibilities and deadlines and adhering to schedule and budget.
• Leadership of new location operation process.

Qualifications

• Previous experience as a district manager, area manager, or similar role is preferred.
• Previous experience in contract food service management is a plus.
• Hospitality-driven mindset with a passion for restaurants, bars, coffee, and tea.
• Proficient in P&L management.
• Flexibility for travel to support local and national expansion - up to 25% out of state.
• Excellent time management and prioritization skills.
• Strong learning agility, an ability to navigate ambiguity, willingness to speak up, and ask for help when needed.
• Excellent communication skills, including active listening and the ability to ask great questions.
• Operating with a sense of urgency and purpose, meeting aggressive deadlines.