Responsibilities:

• The Director of Operations has the responsibility of overseeing the Managers of all the locations within LaGuardia Airport, profit and loss responsibility, and overall business health.

• This position is responsible for day-to-day supervision of operations associates, assigning work to both management and non-management associates, monitoring unit/concept/store level.

• The Director of Operations will provide multi-unit leadership and supervision over the operation, team members, and will be held accountable for achieving operational standards, food safety, profitability.

• Manage Operations and Drive Results

• P&L evaluation of each restaurant and identification of potential and existing issues within the unit operations

• Ensure that Managers adhere to sales forecasts, labor budgets, food cost budgets, inventory processes, payroll review and approval, and personnel documentation (new hire, terminations, leaves of absence, injuries, etc.)

• Develop a regional strategy plan that includes frequent reporting on sales, productivity, operational performance, labor, budget analysis, and customer satisfaction.

•Skilled at developing annual plans, setting initiatives, and budgets.

• Find and hire the best Team Members and Shift Leads.

• Working with Managers to conduct orientation and on boarding for all new Team Members.

• Create a positive working environment in your restaurants that results in high team member engagement and retention.

• Ensure that the Managers are constantly promoting team member safety inside and outside of the store by consistently communicating the importance of safety.

• Provide Best in Class Customer Service.

• Identify high level customer trends and create and implement solutions for improvement.

• Coach and develop Managers on front of house, and courier operations, along with back of house, to ensure an elevated customer experience from food creation to delivery or pick-up.

• Lead by example and ensure accountability from team.

• Customer focused and happy to resolve customer complaints.

• Ability to jump in and assist where needed.
Qualifications:

• Requires 5 or more years of experience as a supervisor or unit-level manager in high volume and/or multi-unit Food and Beverage or Merchandise operations or other related management experience.

• Minimum 5 years’ leadership experience managing a team of more than 15 people.

• Strong project planning and management skills and demonstrated ability to effectively manage multiple business relationships.

• Must be willing to work 45-50 hours a week on a regular basis.

• Experience managing a P&L, food cost, and hitting labor targets.

• Excellent verbal, written, and communication skills.

• Great communicator both in handling difficult situations and a diverse team

• Leader (track record of achievement); Desire for ongoing training/education

• Excellent time management skills

• Ability to set goals and implement plans to achieve them

• Ability to build a high functioning team dedicated to achieving common goals

• Analytical savvy, ability to use data to make educated decisions

• Must be able to pass a background check

• Comfort and ability to communicate effectively with executive team

Benefits:

• Medical and vision plans

• Paid Sick-Time and Vacation Time

• Flexible Schedule

• $110,000 base Salary with performance based bonuses.