Director of Operations for DRG Group
GENERAL MANAGER
Responsible for all food and beverage production for restaurant, bar & catering. Works hand in hand with Executive Chef, Catering Manager, and Front of House Manager(s). Plans and implements budgets, hires, trains and supervises subordinates and applies relevant marketing principles created by the marketing team. to assure the wants and needs of all guests are consistently exceeded.
Main function-to assure all profit centers are run properly and cost effectively.
Reports to: Regional Manager
Supervises: Everyone: Executive Chef, Kitchen Manager, FOH Managers.
Job Duties
- Establishes restaurant business plan by preparing financial and sales projections, analyses, and estimates.
- Meets restaurant financial objectives by following weekly budgets; analyzing inventory variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase overall profitability of each revenue center.
- Attracts patrons by implementing marketing and advertising plans created by marketing team; and ensuring guest satisfaction.
- Controls purchases and inventory by reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Maintains operations by enforcing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; implementing system improvements.
- Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, reviewing scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
- Consults with Executive Chef, Catering Manager, and Front of House managers daily to ensure highest level of service at minimum cost.
- Completes all other tasks assigned according to business need, which will be fluid over time and may change frequently.
Job Requirements
- Bachelor's degree or equivalent combination of education and experience highly preferred.
- Minimum of 2 years of experience as salaried manager in full service, casual dining.
- Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
- Demonstrated leadership skills, including coaching, directing, and motivating a team.
- Some exposure to P&L and sales building highly desirable.
- Reliable transportation
- Be able to lift 50 pounds.
- Ability to work flexible shifts including nights, weekends, and holidays.
- Ability to work in a fast-paced environment.
- Ability to stand, bend, lift in order to perform normal job functions.
- Demonstrated ability to interact with public and coworkers in a friendly, enthusiastic and outgoing manner.
*** Responsibilities will change according to location. This outline is to be used as a guideline. It is not meant to summarize ALL job responsibilities. Job responsibilities are fluid and may change often according to business need. ***
Director of Operations for DRG Group