What are the responsibilities and job description for the Director of Operations position at BLVD Bistro NY?
Company Description BLVD Bistro NY is a restaurant company based at 2149 Frederick Douglass Blvd in New York, NY, serving guests in a vibrant neighborhood setting. The restaurant focuses on delivering a welcoming dining experience, combining quality food with attentive service. Being located in a busy and diverse area of the city, BLVD Bistro NY attracts a wide range of guests and offers team members exposure to a dynamic hospitality environment. The company values reliable leadership, strong operational standards, and a commitment to guest satisfaction. Team members are encouraged to contribute ideas that help improve service, efficiency, and overall guest experience.
Role Description The Director of Operations is a full-time, on-site role based in New York, NY, responsible for overseeing day-to-day restaurant operations across the business. This position manages staffing levels, scheduling, and performance standards to ensure efficient service and consistent guest satisfaction. The Director of Operations monitors financial performance, including budgeting, cost control, and inventory management, while identifying opportunities to improve margins and reduce waste. This role also develops and implements operational procedures, ensures compliance with health and safety regulations, and coordinates with ownership on strategic planning and business growth. The Director of Operations regularly coaches managers and team members, addresses escalated guest concerns, and fosters a culture of accountability, collaboration, and continuous improvement.
Qualifications
- Strong operations management skills, including process optimization and multi-location oversight.
- Analytical skills to interpret financial reports, operational data, and performance metrics.
- Team management abilities, including coaching, performance evaluation, and conflict resolution.
- Budgeting experience, with proven capability in cost control, forecasting, and resource allocation.
- Customer service skills, with a focus on hospitality, guest satisfaction, and service recovery.
- Experience in restaurant or hospitality operations leadership; multi-unit experience is an advantage.
- Knowledge of health, safety, and food service regulations applicable in New York, NY.
- Excellent communication and interpersonal skills, with the ability to collaborate across teams.
- Proficiency in using POS systems, scheduling tools, and basic office software.
- Bachelor’s degree in Business, Hospitality Management, or a related field, or equivalent experience.