Director Operations I Job at HMSHost (Cleveland)

Job Description

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 by holding assigned General Manager(s) and staff accountable
Build a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders
Use broad discretion and judgment to make great leadership decisions
Ensure all GMs and staff recognize the importance of preparing each restaurant for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements
Facilitate the development and implementation of the annual budget, financial forecasts, and other business goals and leads unit management to ensure budgeted sales and profit goals are achieved
Develop, maintain, and foster the growth of landlord, brand, and DBE partner relationships
Interview candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone
Authorize hiring, firing, advancement, promotion or any other status change of location associates
Responsible for scheduling managers to ensure the branch has a leader-decision maker on-site during all hours of operations, and that all restaurants have a person-in-charge on-site during all operating hours
Hold GMs accountable for on-boarding and off-boarding of all restaurant associates, including all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes
Understand, adopt, and consistently demonstrate defined manager behaviors designed to create an environment where employee engagement thrives
accept, understand, adopt, train and champion all Employee Engagement behaviors
Support company recognition initiatives and develop and implement plans that will motivate and recognize restaurant staff for their contributions and performance
Provide restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
Ensure company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants
Read and understand financial and operational data and reports to monitor progress towards zone goals and assigns associates to meet those objectives
Regularly meet and collaborate with the VPO/RDO about issues, decisions, people, and strategy, communicate leadership’s vision and goals to branch leadership
Engage with Ops Controller and regional leadership on financial decisions and enacting needed controls
Make purchasing decisions for repairs, maintenance and supplies
Ensure daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures
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 as utilized by the company
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 as necessary
Embrace technology and inspire employees to understand and adopt new technologies implemented by the company
Maintain a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards
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 and determines when to refer more complex issues to senior level leaders
Recognize, understand, and utilize subordinate leaders’ strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals
Ensure planned maintenance is conducted and addresses all maintenance and repair items as needed
Implement marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed
Maintain an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law
Hold GMs accountable for ensuring all safety standards are understood and met
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
Demonstrated 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
ability to easily navigate the P&L and understands the drivers of key line items that impact restaurant level profitability
Knowledge of restaurant product and service quality, safety and operations standards, and ability to teach and coach these standards to a team
Ability to interact with the public, team and various stakeholders in a friendly, enthusiastic and inclusive manner including clients, executive team, union representatives, branded partners and a diverse group of hourly associates
Ability to make sound hiring decisions
Demonstrates team management, delegation and issue resolution skills
history of leading successful teams
has developed associates and leaders
applied strong coaching behaviors and ongoing feedback on performance
Ability to manage multiple and concurrent priorities and apply critical thinking to solve problems
Uses sound communication practices to facilitate initiatives and change
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

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Director Operations I

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