Director Of Operations

The Director of Operations, NYC reports to Ownership and is responsible for overseeing the day-to-day operations of all NYC restaurants. They will work with each location’s leadership team to accomplish service and financial goals. This is a hands-on, entrepreneurial team looking for someone to take the lead on operations and help grow the business. This position requires consistent initiative, excellent communication, and strong administrative and organizational skills.

Financial Responsibilities

• Maintain real-time understanding of each store’s performance and develop ongoing action plans for attaining specific financial goals
• Work with Controller to review sales, labor and COGs figures on a daily/ weekly basis - comparing to budget, last week and previous years
• Establish financial goals and communicate action plans to Ownership
• Help identify opportunities to grow sales: operational improvements, sales initiatives, marketing opportunities

Administrative Responsibilities

• Write the employee schedules for all NYC locations
• Oversee proper timekeeping procedures (clocking in, out, breaks)
• Oversee payroll processes for all locations, with support from Human Resources.
• Oversee key food cost functions with support of
• Review invoices for accuracy and pricing
• Proper ordering procedures, waste and spoilage, product handling and production, properportioning, equipment maintenance, inventory procedures.
• Maintain company email and correspondence in a professional, clear and effective manner
• Be the point of contact for operations- focused IT challenges (POS, Timekeeping,
• etc).

People Development Responsibilities

• Maintain “open door” policy with all employees
• Work with Human Resources to oversee compliant practices associated with hiring, performance management and termination processes across NYC locations
• Identify hiring needs and maintain proper management and hourly staffing levels in the units
• Work with Human Resources to maintain a consistent pulse on employee performance, staying proactive to address challenges and acknowledge development opportunities
• Oversee employee training and development, including
• Creation and maintenance of training materials and SOPS
• Performance conversations, as needed
• Training Leads to assist in store operations in the absence of DO presence
• Supporting the staff training in new restaurant openings
• Report performance issues to Ownership as needed

Service/ Operational Responsibilities

• Provide consistent, reliable, and inspirational leadership to the team.
• Monitor service standards during store visits, addressing performance challenges as needed
• Ensure all Standard Operating Procedures fulfill La Esquina’s standards of service and that standards are communicated company wide
• Monitor food quality standards through line checks and quality control inspections to ensure adherence to recipes, food specs, proper food handling, proper sanitation procedures
• Ensure proper sanitation standards are being met in accordance with NYC DOH guidelines
• Oversee equipment maintenance and repairs across locations
• Set performance goals per location and assure that the staff performance during service is successful, professional, and meeting all standards set forth by the company
• Manage relationships with VIP clients and guests planning large events.
• Support operational planning and execution of all new unit openings
• Assist Ownership with other projects as assigned

QUALIFICATIONS

Essential Functions:

• The ability to speak, understand, read, and write in English.

• The ability to comprehend and communicate written and verbal direction and complex ideas.

• The ability to be mobile and perform necessary physical tasks for 8-10 hours a day.

• The ability to withstand exposure to high volume of business and the movement, noise and temperature extremes associated with a busy restaurant.

• The ability to perform all job functions and maintain professionalism when working under stress.

• The ability to travel to various locations as necessitated by business needs.

• The ability to work an average of 50 hours per week.

Work Experience Requirement:

• 3+ years’ experience in a multi-unit operations, General Manager or Service Director role, in a full-service concept of similar caliber

Education Requirements:

• Bachelor’s of Culinary Arts, or similar degree, preferred