Director Of Restaurant Operations

Overview:

• Provide visible leadership to management and employees while generating a restaurant atmosphere focused on great hospitality where the expectations of the guests are exceeded routinely.
• Attain the financial objectives of the business through effective management of people, product, service and facility processes, including a focus on the revenue and profit components.
• Help develop policies and procedures to ensure the achievement of goals related to cash flow, revenue growth, and cost of goods sold, labor costs and other operating expenses on a daily basis.
• Manages to budget and follows-up daily on the operating numbers.
• Conduct P&L performance analysis and troubleshoots areas of interest while assisting in developing appropriate solutions to identified problems and opportunities.
• Ensure all management and employees are focused on exceeding guidelines related to: food quality and excellence, facility cleanliness, maintenance practices and service procedures.
• Ensure that Regional Managers, General Managers, and Executive Chefs recruit, hire, train and retain high quality employees and management.
• Conduct performance evaluations and recommend promotions or corrective actions where appropriate.
• Conducts all necessary inspections and audits; develops and implements plans of actions.
• Ensures that operational and training standards are consistently followed and executed.
• Responds to guest concerns, both written and verbal, with the ability to creatively solve problems.

• Must have 8+ years of proven success in a high volume, multi-unit restaurant/hospitality environment
• Strong ability to analyze data, diagnose issues and coach the operations team accordingly
• Excellent people management skills, including resolving conflict, coaching and developing, promoting teamwork, and performance management
• Proven track record in leading operations to meet sales and profitability objectives
• Willingness to learn and accommodate industry changes and company directives
• Strong communicator with excellent interpersonal skills
• Flexibility to travel 50% of the time

• Competitive salary and a yearly incentive opportunity
• Medical, Dental, Vision and Life Insurance
• Retirement savings program (with company match)
• Paid time off
• Dining Discount

About Us:

Our story begins with Sam Fox, a man passionate about hospitality and endlessly inspired by food and design. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands. Now, 25 years later, we have 12 unique concepts with over 60 locations across the U.S., including fan favorites like Culinary Dropout, The Henry, Blanco Cocina + Cantina, and more. The Fox Restaurant team is a community of creative thinkers who help bring Sam’s concepts to life. We believe the best stories are shared over food, we challenge ourselves to find ways to make our best ideas even better daily, and we keep our people and guests at the heart of all we do. We see every brand as a way for us to connect with and serve those who matter most—our people and our guests.

Fox Restaurant Concepts, an entity of The Cheesecake Factory, is an Equal Opportunity Employer Proof of eligibility to work in the United States is required.