POSITION DESCRIPTION:

The Director of Operations will be responsible for maintaining and delivering exceptional hospitality service standards across all restaurants under his/her supervision. Key performance indicators for this position include: delivering monthly food, beverage, and labor costs within prescribed budgets, maintaining proper staffing levels throughout all restaurants, maintaining aggregate social media scores above prescribed standards, maintaining above average employee retention, employee and management development, effective and timely troubleshooting of existing problems, the strategic development of standards and procedures to address restaurant needs and the efficient communication with the executive team. Additionally, the position will be responsible for maintaining all restaurant facilities, operating supplies and equipment, and the ongoing procurement of those items as well as during new restaurant openings.

This position will also ensure each restaurant follows the company’s Standard Operating Procedures and Food Safety and handling by conducting regular site visits and coordinating ongoing trainings. The position will require daily onsite restaurant presence focusing on maintaining all standard operating procedures and actively coaching management teams to achieve our promise of exceptional hospitality and ensure operational alignment with our core values.

Lastly, this position will be responsible for contributing to the sales growth for existing and new restaurant concepts and liaison with the Marketing team in the creation and roll-out of onsite programming as well as offsite events.

The position requires someone who enjoys being a problem solving and being part of a dynamic entrepreneurial team. Strong organizational, troubleshooting, and prioritization skills will provide a foundation for success, while professional dedication and a team-oriented attitude will assure the highest levels of service and quality.

ACCOUNTABILITIES/RESPONSIBILITIES

Controlling overall corporate cost of goods sold and assist with the creation and roll out of systems and processes to assist teams with the adherence of prescribed budgets.

Ensuring operating teams are controlling weekly, monthly, and annual labor costs.

Maintaining Toast and Restaurant 365 systems updated (ex. items creation, inventory updates, terminal buttons, price changes, reporting, troubleshooting, etc.) and integrated with all other auxiliary software’s related to culinary production (ex. kds integration systems, online ordering systems etc.).

Responsible for all equipment and facility maintenance contracts and maintaining all tracking processes and software up to date (example iauditor).

Responsible for hiring and training all front of the house managers.

Overseeing monthly inventories.

Responsible for the training and ongoing development and coaching of all front of the house managers to ensure the delivery of exceptional hospitality at all times in all restaurants.

Conducting regular site visits at each restaurant to ensure SOP’s and specs are being followed.

Enforcing safety and sanitary practices, maintenance, and regulatory compliance of all restaurant operations.

Ensuring that operational fundamentals and standards are always followed.

Ensuring menu items are made according to recipe and plating standards.

Maintaining proper operating supplies pars.

Ensuring all marketing materials within the restaurants are up to date and in good condition (including menus).

Overseeing and coordinating the proper roll out of all food and beverage items.

Keeping up to date on industry trends and assist with the ongoing development of systems and process to improve restaurant operations.

Provide operational support to all restaurants including hands on engagement when special circumstances arise (ex. staffing shortages, restaurant special events, buyouts and offsites).

Contributing and overseeing all menu development initiatives.

Attending weekly Executive meetings to report and present on project status updates.

EDUCATION and/or EXPERIENCE

• 10 years of previous Restaurant Management experience.
• Multi-unit experience preferred.
• Advanced restaurant operational knowledge and ability to identify and troubleshoot problems and develop self-sustaining and cost-effective strategies to avert recurring operational issues.
• Scheduling, labor management, inventory, management development and purchasing experience.
• Strong/Stable work history.
• Availability to work a flexible schedule.

Job Type: Full-time

Pay: $90,000.00 - $110,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Parental leave
• Tuition reimbursement
• Vision insurance

Schedule:

• 10 hour shift
• 12 hour shift
• Holidays
• Weekends as needed

Application Question(s):

• Do you have open availability?
• Our employment process requires an in-depth background investigation verifying clear criminal history. Are you willing to proceed with this application?

Experience:

• Director of Operations: 3 years (Required)

Ability to Commute:

• Fall River, MA 02724 (Required)

Ability to Relocate:

• Fall River, MA 02724: Relocate before starting work (Required)

Work Location: In person