Director of Service Operations

3 months ago

Los Angeles, United States Scratch Restaurants Group Full time
Job DescriptionJob DescriptionBenefits:
  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance
  • Wellness resources

Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants

Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal from scratch approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts.

Position Title
Director of Service Operations

Position Summary
The Director of Service Operations is responsible for ensuring that the highest standards are met for all beverage and service at Scratch Restaurants Group, and all associated projects. Provides hands on involvement and decision making in planning, logistics, production and execution of all aspects of Front of House (FOH) operations. Responsible for demonstrating leadership, creativity, integrity and resourcefulness as it pertains to quality, consistency and profitability. Key areas of focus are leading and managing FOH operations, beverage menu and recipe development, recruiting and training of FOH talent. Additionally, this role supports fiduciary performance responsibility for FOH operations including all relevant cost metrics. Director of FOH Operations serves as a conduit between owner/operations and GMs of each concept.

Essential Duties and Responsibilities
  • Assist in defining and enforcing management/company ethos through policies, behavior standards and systems.
  • Drive innovation while maximizing revenue opportunities
  • Maintain standard operating procedures, brand standards, company policies, specifications, programs and initiatives relating to all revenues across the company
    • Including checking for adherence to cleanliness, grooming, uniform, facility, HR and beverage standards.
  • Elevate the guests experience in all FOH operations
  • Participate in opening of new concepts and outposts, including but not limited to:
    • Overseeing the hiring and onboarding of FOH staff
    • Working with development to identify and order all necessary FOH equipment
    • Presence on the ground where requested to ensure smooth opening processes
  • Developing and implementing ordering systems and protocols to ensure a 30% beverage cost at all restaurants.
  • Assist in menu engineering in line with concept and beverage programs
  • Assist in interviewing, hiring, and supervising FOH management and staff, specifically GMs and lead bartenders, as well as regional FOH management where applicable.
  • Develop training programs and coordinate all professional development for staff.
  • Maintain and inspect facilities to ensure compliance with quality, sanitation, and safety standards.
  • Serve as FOH/GM for special functions as needed.
  • Assist in developing and updating recipes and menus.
  • Oversee the purchase of FOH items and equipment used in FOH preparation.
  • Source and assist in designing plateware, service ware and tools needed for the FOH.
  • Identify FOH gaps and provide solutions
  • Collaborate in crafting upscale themed menus and events for catering
  • Design and implement staff review process.
  • Build training platforms and ensure deployment/execution
  • Identify trends and best practices from within our business and externally/competitors
  • Conduct research & development as needed
  • Provides direction to FOH team to assure compliance with all concept programs and initiatives.
  • Overseeing the implementation and enforcement of corporate policies including (but not limited to) PlateIQ, Sheets, and other policies as developed.
  • Engage in weekly (or as needed) meetings with on the ground management in all locations, and provide support and assistance with any issues that arise.
  • Other duties as relevant to front of house business operations
Minimum Requirements
Ability to manage multi-operational units
  • Knowledge of food and beverage fine dining industry
  • Effective communication skills to clearly articulate the needs of the business
  • Able to multi-task in a fast-paced environment
  • Ability to travel domestic and internationally
  • Be able to communicate through Microsoft Office or G-Suite, Knowledge of POS systems and reporting

Benefits and Wages
Company Provided Medial, Dental, Vision, 401K with matching, PTO, Sick, Wellness Resources

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