Executive Director

23 hours ago

New York, New York, United States STK Steakhouse Full time

Job Summary

The Executive Director will be responsible for overseeing all operational aspects of the business, ensuring that the highest level of quality service is maintained at all times. This individual will be the central point of contact for the Restaurant and will be responsible for clearly distilling information and communicating to staff and Director of Operations.

Key Responsibilities

  • Operations Management: Oversee the day-to-day operations of the Restaurant, ensuring that all aspects of the business are running smoothly and efficiently.
  • Manage, Lead and Mentor: Manage, lead and mentor Managers and Staff, ensuring that they have the necessary tools and resources to perform their jobs effectively.
  • Service Quality: Ensure that service is maintained at the utmost of quality levels through proper execution of the sequence of service.
  • Business and Marketing Objectives: Maintain overall vision - Business and marketing objectives, ensuring that the Restaurant is meeting its goals and objectives.
  • Risk Management: Develop risk management and mitigation strategies, ensuring that the Restaurant is protected from potential risks and liabilities.
  • Representative: Represent the Restaurant in investigating, answering, and settling grievances, ensuring that the Restaurant's interests are protected.
  • Corporate Mandates: Maintain all corporate mandates, ensuring that the Restaurant is in compliance with all relevant laws and regulations.
  • Reporting: Update and track daily reports, ensuring that the Restaurant's performance is accurately reflected.

Staffing and Team Development

  • Staffing Requirements: Analyze staffing requirements, develop iteration plans, and assess opportunities for future growth.
  • Recruitment: Interview, screen, and recruit job applicants, ensuring that the Restaurant has the necessary talent to meet its goals and objectives.
  • Training and Development: Coach, train and develop management and hourly staff, ensuring that they have the necessary skills and knowledge to perform their jobs effectively.
  • Team Performance: Responsible for Team performance - morale, productivity - Rally the troops, ensuring that the Restaurant's team is motivated and engaged.
  • Performance Management: Manage regular review of performance for Management and Hourly staff within the Performance Management guidelines.

Fiscal Responsibility

  • Financial Management: Monitor activities and expenses, ensuring that the Restaurant is operating within its budget.
  • Sales and Profitability: Set and monitor sales forecasts and profitability reports, ensuring that the Restaurant is meeting its financial goals and objectives.
  • Communication: Keep Director of Operations informed of sales and key issues, ensuring that the Restaurant's performance is accurately reflected.
  • Revenue Growth: Increasing sales through marketing, networking and incentives for staff to raise guest check average.
  • Budget Management: Maintains budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF). Reviews monthly profit and loss statement and acts on all variances.

Qualifications/Primary Job Requirements

  • Experience: Minimum 8 years professional hospitality experience; ideally of projects exceeding $10 million.
  • Training: Food and Safety training (OSHA preferred).
  • Skills: Excellent management, delegation and presentation skills, Strong influence, interpersonal, verbal and written communication, problem solving and creative solution generation skills, General business acumen, Expert knowledge of all Restaurant computer systems (e.g., MICROS, Squirrel, and Aloha).

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