Job Description

The Director of Operations oversees the overall operation and financial oversight of multiple restaurant locations and consistently delivers an exceptional guest and employee experience while leading, training and developing the management and hourly teams. Works closely with company leadership including Partners, Operators, General Managers and Corporate leadership to ensure effective and efficient daily and long-term operations, manage costs, increase the sales of existing locations, and support the opening of new locations. Essential Functions

• Oversee, lead and direct the overall operation and financial oversight of multiple restaurant locations and consistently deliver an exceptional guest and employee experience while leading, training and developing the FOH and BOH management and hourly teams
• Works closely with company leadership including Partners, Operators, Corporate leaders and General Managers (GM) to ensure effective and efficient daily and long-term operations, manage costs, increase the sales of existing locations, and support the opening of new locations.
• Oversee and participate in financial aspects of the restaurant including but not limited by example: partnering with restaurant operational leadership to create annual budget for restaurants, and oversee and review midmonth and end of month financial statement preparation
• Oversee and administer the marketing and public relations plans for designated restaurants, including but not limited by example: working with Marketing leadership at restaurant, divisional and Corporate level to develop marketing plans for restaurants; and overseeing and working with the Graphics team on online and print collateral including advertising, menus and signage
• Shadow Partners and other Company leaders as directed and participate in the new restaurant opening process
• Review and approve the GMs\xe2\x80\x99 manager schedules
• Partner with GMs to organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience
• Monitor and ensure the restaurants\xe2\x80\x99 and the teams\xe2\x80\x99 compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations and alcohol management) and represent the restaurant and Company in interactions with legal and regulatory authorities Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Respond immediately and effectively to guest and employee needs and feedback
• Maintain proficiency in job functions of all FOH and BOH positions and provide active back-up support when business needs require
• Partner with GM to interview, hire, onboard, train, schedule, supervise and develop all management and FOH and BOH hourly employees (including proficient use of online applicant tracking, training and other HR systems and tools)
• Schedule, supervise and develop the management team; and partner with recruiters, trainers and divisional leaders to interview, hire, onboard and train new management team members
• Monitor, address and document individual employee performance (including hourly and management teams) through ongoing feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination
• Perform opening sanitation checklist, FOH & BOH facility checklists, pre-shift line check and shift walk-throughs
• Oversee, prepare for and conduct pre-shift and other employee meetings
• Oversee capital expenses and ensure repair and maintenance needs are addressed
• Understand and follow the food allergy procedure and special orders/restrictions
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Perform regular and ad hoc inventories of food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries
• Work with the Trainers and Human Resources department to organize and conduct periodic informational seminars for employees
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple locations (including local and out of market locations requiring overnight travel) on a regular basis
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Successfully complete alcohol awareness training
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed