Director of Operations

Key Responsibilities of the Director of Operations:

• Promote, work, and act in a manner consistent with the mission of the company
• Additionally, review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Moreover, direct and coordinate operations, service, menu, restaurant environment, cleanliness standards, management development service style/system, food safety and internal marketing initiatives at the units.
• Furthermore, coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.
• In addition, prepare staff work schedules and assign specific duties.
• At the same time, monitor suppliers to ensure that they efficiently and effectively provide needed goods or services within budgetary limits.
• Moreover, direct or coordinate financial or budget activities to fund operations, maximize investments, or increase efficiency
• As part of this, provide leadership and coaching to management in the areas of recruiting, hiring, training, coaching, and motivating employees in order to achieve goals and objectives.
• Furthermore, identify training needs and initiate development of all general managers and management.
• Additionally, lead the design, implementation, and integration of new and existing training programs, operations manuals, continuing education, assessments, resources, processes, and initiatives that establish a brand-wide culture of continuous learning.
• Alongside this, establish or implement departmental policies, goals, objectives, or procedures in conjunction with board members, organization officials, or staff members.
• To ensure accountability, conduct weekly briefing reports for general managers that include follow-up on all important items discussed in previous briefings.
• Also, conduct weekly unit management meetings with a standard agenda.
• Moreover, plan or direct activities such as sales promotions that require coordination with other managers.
• In addition, attend weekly meetings with the president/owner to discuss follow-up on all important items discussed in prior meetings and those that are directly/related to the company objectives.
• Lastly, facilitate open discussions and communication with team members and other business or vendor partners to improve organizational efficiencies and practices.
• When necessary, conduct field visits to all locations as necessary to assist with operational items, continuous improvement, and further develop best practices that drive sales and profit.

Supplemental Responsibilities:

• Analyze menu, cost of items, price of items, and movement to maintain the most profitable product mix.
• Develop or implement product-marketing strategies, including advertising campaigns or sales promotions.
• Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conservation, or waste management.
• Furthermore, Assist with planning and implementation of annual events and company meetings as required.
• Recommend locations for new facilities, plan restaurant layouts, or oversee the remodeling or renovating of current facilities.
• Complete other tasks, projects and job duties as assigned and/or deemed appropriate.
• Troubleshoot issues with POS provider on issues that cannot be resolved internally.

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