Director Of Restaurant Operations

Job Description

Job Title:Director of Restaurant Operations

Department: Operations

Reports to: VP of Operations

SUMMARY

The Director of Restaurant Operations is an advocate and ambassador of Goode Company hospitality and understands the critical role that promoting brand values and exceeding expectations plays in the success of the operation. This position will supervise and develop restaurant and operational management to ensure an excellent product, superior guest service, facility management and maximum profitability. The ideal candidate should have experience in supervising others, possess strong attention to detail in planning, and demonstrate advanced organizational skills. This candidate will be the liaison for multiple locations; therefore, they must have exemplary communication and organizational skills.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Develop and Maintain Effective Management Teams:

• Recruit, interview, hire, and select employees for the management growth program.
• Conduct effective employee meetings, counseling sessions, and actively participate in staff meetings.
• Directly supervise employees to enhance productivity and satisfaction.
• Collaborate with the Director of People & Culture to implement mandated trainings and develop Managers in Training.
• Oversee employee relations situations requiring involvement of the P&C Department.
• Ensure fair and consistent counseling and/or disciplinary procedures.
• Collaborate with the restaurant management team to develop performance improvement plans.
• Provide guidance and coaching to location managers with regards to employee relations.

Promote Company Culture:

• Instill and promote Goode Company Brand Values through training and communication.
• Conduct regular 1:1 meetings with GMs to reinforce company culture.

Ensure Operational Excellence:

• Conduct audits covering operations, hospitality, safety, cash handling, and food and beverage.
• Oversee safety audits and implement a company-wide safety program.
• Analyze daily sales, PPA, staffing, and productivity compared to the previous year.
• Manages the balance of Restaurant Operations, onsite events, and live music across all locations.
• Provide feedback on operational aspects of the Commissary as it relates to restaurant services.
• Create, enhance, and implement System Operating Procedures (SOPs).
• Assess restaurant service and hospitality, providing corrective action or training as needed.

Maintain Regulatory Compliance:

• Ensure all managers and supervisors are fully versed in legal compliance.
• Maintain and monitor relationships with city and local governments to ensure compliance.
• Ensure adherence to Goode Co. sanitation standards and safety rules.
• Inspect buildings and equipment for repairs and routine maintenance with the maintenance manager.
• Oversee and coordinate building maintenance modifications as directed by the VP & CDO.
• Communicate and enforce all company policies and procedures.
• Ensure that all Federal, State, and local labor laws are followed at all restaurants.
• Oversee the risk management at each restaurant.

Financial Management:

• Develop the annual operating expense budget.
• Conduct P&L reviews on a monthly, quarterly, and annual basis.
• Ensure financial targets are met and appropriate accounting procedures are in place.
• Analyze restaurant labor and cost of sale to develop corrective strategies.
• Assess and communicate findings of Restaurant performance results to the Executive team.
• Forecast sales and implement local store marketing strategies at each restaurant to build sales.

Communication and Follow-Up:

• Maintain constant communication across departments, particularly regarding roll outs and events.
• Attend weekly meetings with the VP of Operations and provide reports focusing on follow-ups from previous discussions.
• Identify and communicate successes and best practices to the leadership team to help improve consistency, quality, and financial results across the company.
• Oversee all operational and procedural initiatives in the field from planning through implementation and ensure thorough follow-up.

QUALIFICATIONS & COMPETENCIES:

• 5+ years of related experience; 5 years of experience in a similar role with multi-unit experience and/or training.
• High school diploma or equivalent required; College degree preferred.
• High volume experience of gross revenue per year.
• Upscale dining experience is a plus.
• Positive attitude and a passion for Hospitality.
• Team and guest focused.
• Must be able to read and interpret documents such as financial reports and technical and procedure manuals.
• Ability to solve practical problems and deal with a variety of concrete variables.
• Effectively manage workplace issues, including anticipating, preventing, identifying, and resolving problems as needed.
• Handle high-pressure situations adeptly while maintaining mastery and objectivity.
• Demonstrate effective project management, communication, and follow-up skills.
• Proficiency in current versions of Microsoft Office, Excel, Word, Teams.
• Knowledge of R365, Service Channel, Toast, ADP, 7Shifts is a plus.
• Must have Allergen, TABC, Food Handler’s certification.

BENEFITS & PERKS:

• Joining a culture that lives its brand values and brings people together to create meaningful connections since 1977.
• Complimentary food and beverage allowance at any Goode Co. location and discounts on merchandise.
• Access to an internal career coach that will provide development related to personal and professional skills.
• Competitive salary, annual incentives, and bonus structure.
• Medical benefits plan tailored to you, including health insurance, dental insurance, vision insurance.
• Generous paid time off that includes personal time off, wellness days and a floating holiday.
• 401(k) retirement plan