Director Of Operations

Epic Hospitality is a multi-brand restaurant organization based in the Charleston area. Our two brands (Islander 71 Fish House & Mex1 Coastal Cantina) are well established in the local community and we are looking for an organized leader to work with us to grow our operations.

The Director of Operations will oversee the daily operations of all company properties. Key priorities for the Director of Operations are instilling and fostering company culture as directed by ownership, maintaining operational excellence across all facets of Operations and achieving financial targets. The key to success is to think and act like an owner, and represent the best long term interests of the company.

Requirements:

• 2+ years of multi unit manager / Director of Operations experience
• Experience managing at least 5 salaried restaurant managers / general managers as direct or indirect reports.
• Experience with a restaurant of $7mm AUV or greater
• Strong P&L skills

Leadership Attributes and Characteristics:

• The Director of Operations is one of the most important leaders of the organization. As such, the DO must always lead by example in order to instill our desired culture across the business.
• The DO is results oriented, and must be good at prioritization. The DO ensures that management and staff are aligned with company priorities.
• The DO must be an excellent manager of people, able to hire, train, retain and motivate staff to get the best results.
• A DO must be a great communicator, able to resolve conflict and able to listen to staff constructively for new ideas and ways to improve the business.
• The DO must be organized and able to manage a wide variety of tasks and assignments. The DO is in charge of implementing and maintaining systems.
• The DO should be excellent at hiring, training,retaining and motivating staff. The DO needs excellent writing and verbal communication skills.

Operational Results:

• Oversee day-to-day operations
• Oversee Private Event sales and development
• Foster company culture and implement programs for systematic instillation
• Train and maintain service standards across all properties
• Increase operational efficiencies for higher profits and customer satisfaction
• Monitor and improve customer satisfaction
• Hold employees and managers accountable to operational and service standards
• Ensure proper uniform and appearances are maintained

Systems:

• Create, maintain, and improve Management, BOH, and FOH systems
• Implement owner-designated incentive programs for staff
• Implement systems to maintain operational standards
• Ensure opening and closing procedures are followed
• Meet weekly with ownership
• Meet weekly with managers

Staff Development:

• Ensure that staff is continually being educated on our products and concept (at least 1 training per month)
• Present on the floor 4 times a week (including 1 private event)
• Review employees and managers quarterly to give feedback on performance
• Create training programs for all FOH positions
• Conduct bi-annual feedback and planning sessions with management team to assess how things are going from a higher level and work on continuously improving the business and work environment
• Ensure team members have the tools necessary to complete their jobs
• Hiring and training of all FOH positions in coordination with GM
• Uses engagement strategies to recognize, motivate and celebrate individuals and teams delivering outstanding performance throughout location
• Perform required disciplinary action for key employees, including terminations
• Attend weekly meetings with each manager

Controls:

• Make sure that weekly inventory reporting is completed in a timely and accurate fashion
• Periodically check Beverage for variances
• Monitor inventory levels and ensure that levels are within targets
• Ensure that managers are following proper HR procedures including breaking, overtime, terminations, write ups and other policies designed to protect the business and comply with the law

Facilities:

• Ensure that the entire property is clean and properly maintained
• Ensure that ambiance is up to standards; proper music is being played at each venue and lighting is at the right level
• Monitor all 3rd party review sites, implement operating changes in response to customer complaints

Customers and Ambiance:

• Inspect menus to make sure all information is presented accurately and formatted correctly
• Periodically audit POS terminals to ensure that they are reporting accurately with correct prices
• Monitor website and other outlets to ensure that menus and information is up to date
• Obtain feedback from guests to monitor satisfaction
• Ensure that online reviews (Resy, Yelp, Google, Trip Advisor) are being responded to, and respond to serious issues personally

Financial Results:

• Oversee P&L, hold managers accountable to P&L and work with managers to ensure that financial objectives are met
• Oversee that accurate accounting information is presented in timely manner
• Ensure that gratuities are being accurately reported for tax purposes
• Maintain cash controls
• Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
• Achieves assigned budget goals
• Oversees execution of required daily reporting
• Manage Monthly Financial meetings

Food and Beverage:

• The Director of Ops will insure that the timelines and system for food and beverage development is followed and adhered to by the team. The DO will seek feedback from Ownership where designated in the process.
• The Director of Ops will also be responsible for menu analysis relative to financial performance.

Decision Making:

Director of Ops Can:

• Hiring and firing of all unsalaried employees that are not in managerial positions
• Routine operations
• Staffing schedules and levels
• Implementation of new FOH systems unrelated to financials, cash controls and banking
• Expenditures on maintenance and repairs under $500
• Disciplinary action of any level staff

Director of Ops Cannot:

• DO needs to immediately inform owners on any issues or events that include the police or fire department, and any issues that create risk or liability to the business.
• Major creative or concept changes to service style, food, beverage, design, or operations
• Changes to company core values, guiding principles, mission statement, non-negotiable, vision statement
• Termination and Hiring of Salaried Employees and Bar Directors
• Changing of business hours
• Major expenditures of over $1,000
• Changes to reporting requirements
• Financial Targets Reporting

Reporting:

• Director of Ops runs weekly meetings with GM and teams
• Director of Ops manages weekly Events and Marketing meetings
• General Managers report directly to Director of Ops
• Director of Ops reports weekly to ownership

Benefits:

• Paid Time Off
• Medical Insurance / Health Insurance
• Training & Development
• Dental & Vision insurance
• Employee discount on food and merchandise

Equal Opportunity Employer