Restaurant Operations Director
1 month ago
Role Overview:
The Restaurant Operations Director is responsible for driving business growth and profitability through strategic development, marketing, and staff management. This role oversees the overall direction and execution of restaurant operations, ensuring the highest standards are maintained in all areas.
Duties and Responsibilities:
- Develop and implement strategic initiatives for restaurant expansion and growth.
- Conduct market analysis and develop expansion strategies to achieve budgeted revenues and maximize profitability.
- Establish business plans by surveying restaurant demand and preparing financial reports, annual budgets, and monthly forecasts.
- Oversee operations by preparing policies and standard operating procedures, supervising regional General Managers, Branch Managers, and Floor Managers.
- Participate in recruiting, hiring, training, and providing career development for all staff members.
- Maintain safe, secure, and healthy facilities by establishing and enforcing sanitation standards and procedures, complying with health and legal regulations.
- Supervise the Corporate Chef and oversee new menu development.
Requirements:
- Bachelor's degree in business, hospitality, or a related field.
- Over six years of managerial/leadership experience in the hospitality and food service industry.
- Ability to work in multiple regional locations and perform cross-functional roles as needed.
- Adaptability to a flexible schedule according to business needs.
- Proficiency in reading and analyzing P&L statements to effectively drive the business.
- Fluency in English and Korean.
- Working knowledge of MS Office programs.
Compensation and Benefits:
- Wage: $120,000 - $160,000 annually.
- Medical insurance.
- Dental and vision insurance.
- Paid vacation.
- Employee discount.
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