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Director of Operations

3 months ago

River Falls, United States Jama Investments, LLC Full time
Job DescriptionJob DescriptionBenefits:
  • 401(k)
  • 401(k) matching
  • Bonus based on performance
  • Competitive salary
  • Dental insurance
  • Health insurance
  • Paid time off
  • Training & development
  • Company parties
  • Employee discounts


Location: Multiple (Wisconsin)

Salary: $90,000 to $100,000 annually, inclusive of bonuses. Compensation package will be commensurate with experience and qualifications.

Qualifications:

Proven experience as an Operations Manager or Director in the hospitality industry, specifically within Wisconsin.
Strong background in back-of-the-house operations, with a focus on kitchen management and food safety.
Excellent leadership and organizational skills, with the ability to motivate and develop teams.
Solid understanding of regulatory requirements and compliance issues relevant to the restaurant industry.
Demonstrated success in vendor negotiations and cost management.
Bachelors degree in Hospitality Management, Business Administration, or a related field preferred.
Certification in Food Safety and Sanitation (e.g., ServSafe) preferred.

About Us:

JAMA Investments LLC is a restaurant management group dedicated to delivering exceptional dining and entertaining experiences. With a diverse portfolio of culinary concepts, we are committed to excellence, continuously striving to deliver outstanding customer experiences within the hospitality sector.

Position Overview:

We are seeking a dynamic and experienced Director of Operations to oversee the strategic and operational aspects of our restaurant management group. The ideal candidate will possess strong leadership skills, a proven track record in restaurant operations management, strong back of the house experience, and a passion for delivering exceptional guest experiences. As the Director of Operations, you will play a pivotal role in driving growth, optimizing operational efficiency, and ensuring consistency across all our culinary concepts.

Key Responsibilities:

1. Leadership and Team Management:
a. Provide visionary leadership to the operations team, fostering a culture of excellence, collaboration, and accountability.
b. Recruit, train, and mentor restaurant managers and operational staff to ensure a high-performing team.
c. Set clear performance objectives, conduct regular performance evaluations, and provide ongoing coaching and feedback.

2. Operational Excellence:
a. Develop and implement standard operating procedures (SOPs) to optimize efficiency, consistency, and quality across all restaurants.
b. Monitor key performance indicators (KPIs) such as revenue, profitability, guest satisfaction, and operational metrics, taking proactive measures to address any deviations.
c. Work closely with the culinary team to streamline kitchen operations, menu execution, and inventory management processes.
d. POS Oversight: Ensure smooth functioning and optimization of the Point of Sale systems across all restaurant locations. Implement improvements and updates as needed to enhance efficiency and customer experience.

3. Financial Management:
a. Develop and manage annual operating budgets, forecasting revenue and expenses to achieve financial targets.
b. Identify opportunities for cost optimization, revenue enhancement (develop marketing strategy to drive top line sales, online delivery, etc. ), and margin improvement while maintaining the highest standards of quality.
c. Analyze financial reports and performance metrics to assess business performance and make data-driven decisions.
d. Price Setup: Develop pricing strategies in alignment with market trends, cost structures, and competitive analysis. Regularly review and adjust menu prices to maintain profitability while meeting customer demand.
e. Vendor Negotiations: Lead negotiations with vendors to secure favorable terms, pricing, and quality of supplies. Establish and maintain strong relationships with key suppliers to ensure timely deliveries and consistent product quality.
f. Promotions and Marketing: Develop and execute marketing strategies to drive foot traffic, increase brand visibility, and promote special offers and events. Collaborate with General Managers and Regional Manager to create promotional campaigns across various channels, including digital and traditional media.
g. Top Line Sales: Set ambitious sales targets and develop initiatives to achieve revenue goals. Analyze sales data and market trends to identify opportunities for growth and expansion.
h. Expense Optimization: Monitor expenses closely and identify areas for cost savings and optimization. Implement efficient budgeting strategies to maximize profitability without compromising quality or customer satisfaction. Review and approve expenses within designated budgets, ensuring adherence to financial guidelines and policies. Provide guidance and support to regional manager and general managers regarding expense management and budgetary decisions.

4. Guest Experience:
a. Champion a guest-centric culture, ensuring that all guests receive exceptional service and hospitality.
b. Monitor guest feedback and implement strategies to continuously enhance the dining experience and build guest loyalty.
c. Stay abreast of industry trends and best practices, incorporating innovative ideas to elevate our offerings and stay ahead of the competition.

5. Compliance and Risk Management:
a. Ensure compliance with all health, safety, and sanitation regulations, maintaining a safe and clean environment for guests and staff.
b. Oversee regulatory inspections and audits, implementing corrective actions as needed to address any non-compliance issues.
c. Mitigate operational risks by implementing robust internal controls and procedures.