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Executive Director of Culinary Operations

2 months ago

Jackson, Wyoming, United States Fine Dining Restaurant Group Full time

Job Summary

The Executive Director of Culinary Operations is responsible for leading and managing all aspects of the company's restaurant and retail shop operations. This includes developing and implementing strategies to improve operational efficiency, drive revenue and service excellence, and maximize customer satisfaction. The Executive Director will work directly with the senior leadership team to oversee a team of Directors and Managers and ensure that all restaurants adhere to company standards and policies.

Key Responsibilities

1. Leadership and Strategy:

Foster a culture of high performance, continuous improvement, and accountability within the restaurant team.

Develop and implement operational strategies aligned with company goals, focusing on revenue growth and customer satisfaction.

Lead and inspire the restaurant team to achieve operational excellence, maintaining high standards of quality, service, and cleanliness.

2. Operational Management:

Oversee daily operations of all locations, ensuring seamless execution of company policies and procedures.

Monitor and analyze performance metrics to identify areas for improvement, driving data-driven decision making.

3. Guest Experience:

Implement initiatives to enhance the overall guest experience, focusing on exceptional service and high guest satisfaction.

Monitor guest feedback and address issues promptly, ensuring a positive and memorable dining experience.

4. Innovation and Growth:

Identify opportunities for innovation and growth within the restaurant operations, staying ahead of industry trends.

Collaborate on the development and implementation of new technologies and processes to enhance operations, driving efficiency and productivity.