Overview

The Director of Operations leads and directs all aspects of operations for company restaurants located in multiple states. The role maintains a strong presence in restaurants within the region ensuring the proper execution of operational standards by frequently visiting restaurants to ensure company’s standards of operations excellence, food safety and sanitation are met, and individuals are held appropriately accountable.

Responsibilities

The position includes but is not limited to below key responsibilities:

• Direct a team of Area Managers to ensure the achievement of operational standards and priorities. Provides leadership and development to strengthen the team and the quality of restaurant operations
• Utilize and coordinate resources and supports Human Resources, Marketing, Accounting, Training, Facilities and Op Services departments
• Work closely with the Marketing Director to develop and implement strategic plans and market specific initiatives that ensure aggressive unit and region growth in terms of store openings, same-store sales and profitability
• Provide direction for financial operations of all restaurants
• Examine areas which may need cost reduction and/or program improvement 
• Plan, budget, analyze and implement effective action steps to achieve financial objectives for restaurants and G & A expenses for each region
• Work with HR to ensure the restaurants are properly staffed with managers and associates; that proper succession planning for management positions exist; that proper and appropriate working development plans for all managers
• Contribute to the strategic direction of the company as a member of the Senior Management team. Works closely with other department heads to ensure alignment throughout the brand
• Work with HR and payroll to ensure compliance as related to employment risk at the federal and state levels in areas such as unemployment, workers’ compensation, wage and hour laws, prevention of claims of discrimination or harassment
• Ensure the proper communication and implementation of company directives and initiatives within each region.

Requirements

• Bachelor’s Degree and/or applied equivalent
• A minimum of 10 years of experience in the Restaurant Operations; can rely upon experience to make sound judgments and accomplish goals
• Strong Financial and Administrative Skills; define problems, collect data, establish facts, draw valid conclusions and provide recommended solutions
• P & L Accountability – 3rd Level
• Excellent Presentation skills; Computer skills; Written and Verbal communication skills
• Proven ability to work various projects simultaneously and prioritize the most critical, wide degree of creativity and flexibility
• Bilingual in Spanish preferred