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Director of Operations

3 months ago

Abbotsford Fraser Valley Regional District, CA Blue Shock Full time

New Concept Opening - Entertainment Venue like no other

Director of Operations

The Director of Operations is an experienced restaurant and bar operator with excellent communication skills and a dynamic and hardworking leader. They are full of fresh ideas and keen to take on all operational responsibilities. They are a detailed and caring leader who is deeply committed to sharing their knowledge with our teams. They are committed to developing future GMs and Chefs and their teams. The position's overall purpose is to achieve company objectives by driving sales through building guest count and generating industry-leading restaurant revenue, profit, expansion, and guest service goals by planning, leading, and directing the total operations of all locations.

KEY RESPONSIBILITIES
  1. Responsible for creating and enhancing a restaurant culture that drives excellence in every aspect of hospitality success: Making guests feel special, top-line revenues, excellent service, high-quality products, strong morale, and superior profit management to achieve financial goals.
  2. Establish, direct, and review performance standards in food preparation, and production to ensure effective, controlled, and coordinated results are achieved i.e. quality, recipe adherence, service, cost controls, etc.
  3. Monitors directs, and coordinates effective sanitation, cleanliness, and organization efforts throughout the operations.
  4. Establishes, directs, and reviews beverage procedures to ensure adequate security, accountability, quality, presentation, and service performance.
  5. Remains current on federal, provincial, and municipal laws and regulations concerning our industry.
  6. Produces approved budgets, and operates within established guidelines regarding costs, expenses, sales, and profits.
  7. You are directly overseeing the recruitment, training, development, and mentoring of the General Managers and Chefs and future GMs and Chefs.
  8. Direct involvement in and follow up with all disciplinary action, performance management working in conjunction with Human Resources with all management team members.
  9. Conducts frequent site reviews and audits of restaurants to ensure excellence in all areas.
  10. Handles or assists with any guest-related complaints and/or comments as well as coordinate the proper follow-up.
  11. Oversees the development of management and crew to ensure training and guidance.
  12. Prepares all local financial and operational reporting required delivering and analyzing the financial results of the restaurants on a regular basis.
  13. Review any significant variances from the budgeted figures.
  14. Ensures practices meet or exceed yearly financial targets.
  15. Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place.
  16. Evaluates training procedures to ensure that all employees are contributing to a high level of guest satisfaction.
  17. Management, teaching, and coaching of our business success foundation – “The Triangle” - Enduring High-Level Profitability – Shareholders, Care, and Hospitality For Guest, Employer of Choice, and Focus on Team Members
  18. Monitors any legal or labor issues related to the management of all properties.
  19. Key contributor to long-term planning and brand positioning.
  20. Project management of multiple programs and priorities Multiple department communication and execution details for alignment of all food related activities.
  21. Coordinate and implement food promotions, and menu planning to maximize guest experience and sales growth
  22. Develop and maintain positive relationships with key suppliers, influencers, and industry stakeholders through communication and support for operational teams
  23. Senior member of the Strategy Panel for the company, and delivery and implementation of tactics to the restaurant operators.
QUALIFICATIONS & EXPERIENCE

Minimum of 3 years of successful multi-unit restaurant operations, of a full-service restaurant Minimum 2 years as a successful restaurant General manager with proven financial management, in a high-volume full-service restaurant (preferably premium casual). Proven strength and success with analytical costing work including cost controls, spreadsheet analysis, and recipe preparation. Knowledge of premium casual kitchen equipment, design, and systems. Excellent knowledge and high-level skills with all computer desktop systems, including but not limited to Microsoft Windows, Excel, Word, and PowerPoint as well as various POS and Business Applications Excellent understanding of and proven experience with sanitation, health and safety, and systems that support same. Exceptional work ethic, combined with highly detailed communication both written and verbal. Uses time productively, maximizes efficiency, and meets challenging work goals. Takes initiative and pursues opportunities aligned with a strong ability to multi-task. Strong communication skills, rapport skills, and presentation skills Willingness to travel extensively throughout your region and Canada, as well as having a valid driver’s license and reliable vehicle are required. A college or university degree in hospitality, restaurants, and culinary arts, or a business education background is an asset.

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