Restaurant Operations Director
4 days ago
The Restaurant Operations Director is responsible for achieving exceptional standards in all aspects of Food & Beverage and banquet operations, including Team Member and Guest experience, as well as financial results. This includes overseeing the training and development of all FOH restaurant team members and leading the way in providing a safe, clean, and inviting atmosphere.
Key Responsibilities:
• Maintains profit and loss authority in partnership with the Property Controller, Executive Chef, and General Manager.
• Manages the reservation system, service flow, staff scheduling, schedule adjustments, and attendance notices.
• Facilitates daily staff briefings and ensures subject matter expertise on all menu items and general guest information.
• Identifies talent internally and externally, interviews, hires, and on-boards new Associates, with the intention of finding future leaders.
• Monitors staff performance, trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder-to-shoulder education to excel in their current role and prepare for future career opportunities.
• Motivates and inspires the team to achieve at their highest level, recognizes and rewards excellent performance, and quickly improves or removes low performers through coaching and documentation.
• Ensures staff understand and embody the Company's Mission and Values, displaying a passion for restaurant hospitality, guest service, and quality improvement, upholding the attitude that we continuously strive to enhance the overall dining experience, quality, guest service, efficiency, and revenue.
• Maintains current knowledge of Company and departmental policies and procedures, communicating expectations to staff.
• Promotes exceptional guest service, handles guest concerns promptly and professionally, and ensures Associates conduct themselves in a professional manner with awareness that all actions and communications are visible to guests.
• Maintains restaurant cleanliness according to company standards, ensuring sanitation standards meet OSHA regulations and local health and safety codes, participating in daily safety and cleanliness inspections, assigning cleaning tasks during slow periods, and reporting maintenance requests timely.
• Ensures restaurant equipment is properly maintained and safely operated, emphasizes and adheres to safety and security standards, and trains Associates in responding to unsafe situations.
• Performs and understands managerial functions with the POS system, ultimately responsible for all cash handling and accountability.
• Assists with marketing and promotional programs to build restaurant sales.
• Creates schedules that meet business needs while ensuring an exceptional guest experience.
• Approves payroll hours daily and weekly for all restaurant personnel.
• Performs Host, Server, and Server Assistant duties when needed.
• Communicates daily with the Executive Chef and maintains a positive working relationship with Kitchen staff.
Requirements
• Reading, writing, and oral proficiency in English language.
• Ability to supervise many employees in a high-volume environment.
• Analyze and solve problems effectively.
• Adapt to change, new situations, staffing changes, and procedures.
• Organize and prioritize under pressure in a fast-paced environment.
• Knowledgeable of basic sanitation and computer operations.
• Outgoing, sociable, and well-spoken, with effective communication skills for guests, coworkers, and supervisors.
• Ability to absorb large amounts of information: service procedures, menus, dining room floor plan, register operation, and Company policies.
Salary Range
$60,000 - $65,000 depending on experience.
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