Director of Restaurant Operations, Fine Dining

2 months ago

Halifax, Nova Scotia, Canada Auberge du Pommier Full time

About the Role

The Fine Dining Director of Restaurant Operations at Auberge du Pommier is responsible for ensuring the highest standards of quality and service are maintained across our fine dining restaurants. This role requires a strong leader who can drive operational excellence, maximize sales and profitability, and develop high-performing teams.

Key Responsibilities

  • Plan, evaluate, and monitor operations and financial areas within multiple facilities to maximize sales and profitability through the efficient execution of company programs and the maintenance of company standards;
  • Coach and hold teams accountable for financial budgets and targets;
  • Monitor expenses to ensure effective cost-containment practices are in place and operating expenses are in line with industry standards;
  • Understand, effectively follow, and enforce all company values, policies, and procedures;
  • Initiate and oversee the rollout of new corporate initiatives, operational decisions, and programs to business units;
  • Identify inefficiencies, gaps, and obstacles at restaurant level and collaborate with directors and members of the executive leadership team to address challenges and achieve operational excellence;
  • Review analysis of guest feedback and guide restaurant leadership in completing vision workbooks and corresponding goal sheets;
  • Conduct regular meetings with Restaurant Managers to provide feedback, set goals, and evaluate performance;
  • Assist with recruitment and staff planning and facilitate the flow of talent across multiple units;
  • Develop a management pipeline, work on career progression, and learning for new and existing managers;
  • Initiate and oversee the development and execution of formal and informal recognition of management and staff;
  • Share best practices across restaurants to increase performance levels and guest satisfaction.

Requirements

  • Experience in fine dining operations and management;
  • Bachelor's degree in Hospitality and/or Business, considered an asset;
  • Proven track record in building high-performance teams, leading cross-functionally, developing and retaining employees, and driving organizational goals;
  • Strong financial and business acumen;
  • Demonstrated project management and experience;
  • Strong collaborative skills with the proven ability to drive results and leadership ownership/accountability;
  • Strong interpersonal communication and creative problem-solving skills required;
  • Strong assessment and decision-making skills;
  • Proven ability to influence and build relationships both within the organization and with external sources;
  • Passion for creating excellent guest experiences.

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