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The purpose of the Director of Operations I role is to manage all revenue-generating and operations activities of approximately six restaurants and staff support functions within the location, ensuring all restaurants are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s)and staff accountable. The DO-I is responsible for building a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders. The DO-I uses broad discretion and judgment to make great leadership decisions.
Job Responsibility
Manage all revenue-generating and operations activities of approximately six restaurants and staff support functions within the location
Ensure all restaurants are clean, staffed, open for business, and operating to high operational and financial standards
Build a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders
Ensure all GMs and staff recognize the importance of preparing each restaurant for next-day opening
Facilitate the development and implementation of the annual budget, financial forecasts, and other business goals
Develop, maintain, and foster the growth of landlord, brand, and DBE partner relationships
Interview candidates for key jobs, make hiring, termination, advancement, promotion or any other status change decisions
Authorize hiring, firing, advancement, promotion or any other status change of location associates
Schedule managers to ensure the branch has a leader-decision maker on-site during all hours of operations
Hold GMs accountable for on-boarding and off-boarding of all restaurant associates
Understand, adopt, and consistently demonstrate defined manager behaviors designed to create an environment where employee engagement thrives
Support company recognition initiatives and develop and implement plans that will motivate and recognize restaurant staff
Provide restaurant staff with consistent support, coaching and encouragement
Ensure company and branch diversity and inclusion philosophy is understood and actively executed
Read and understand financial and operational data and reports
Regularly meet and collaborate with the VPO/RDO about issues, decisions, people, and strategy
Engage with Ops Controller and regional leadership on financial decisions
Ensure daily orders are prepared and units are stocked with appropriate levels of product
Ensure restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability
Ensure GMs and staff are proficient in company used tools like MIV, Crunch Time, Kronos and other programs
Monitor/maintain restaurant equipment, schedule routine service or repairs as needed
Champion minimization of waste, records as needed and participates in food donation program
Assess skill levels of restaurant associates and conduct and coordinate on-the-job and other training/education activities
Emphasize technology and inspire employees to understand and adopt new technologies
Maintain a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols
Develop and implement creative strategies to increase revenue
Manage the day-to-day activities of associates within the branch
Use judgment and discretion to resolve customer and associate questions and problems
Recognize, understand, and utilize subordinate leaders’ strengths
Ensure planned maintenance is conducted and address all maintenance and repair items as needed
Implement marketing programs as directed by OSC or brand initiatives
Maintain an in-depth understanding of all federal, state, and local sanitary, safety, and health standards
Hold GMs accountable for ensuring all safety standards are understood and met
Train new managers and associates in wellness check protocols and adhere to new COVID 19 requirements
Understand and perform all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety
Requirements
Progress toward a bachelor's degree in Hospitality Management or varying combinations of formal post-secondary education or successful years of hands-on experience managing multiple restaurant concepts and multiple restaurant units
Multi-unit restaurant experience, to include brands and service styles of varying complexity (e.g.: QSR, FSR, Union, Non-Union, etc.), with overall accountability for the success and failure of those restaurants
Multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 7 years
Solid understanding of the drivers of growth and profitability and how key financial metrics are used
Knowledge of restaurant product and service quality, safety and operations standards
Ability to interact with the public, team and various stakeholders in a friendly, enthusiastic and inclusive manner
Ability to make sound hiring decisions
Ability to manage multiple and concurrent priorities and apply critical thinking to solve problems
Ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals
What we offer
Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus