Job description

The Director of Operations is the market leader who sets the pace with their team and support partners to execute the strategic market plan and drive results. They translate the business strategy into day to day responsibilities providing direction and coaching for each of their Restaurant Managers while removing barriers and sharing best practices. They collaborate with and influence broader business units and build strong relationships with their restaurant leaders. The Director of Operations ensures each restaurant upholds the standards of the brand while enhancing guest satisfaction and restaurant profitability. They role model effective business planning, restaurant excellence through continual evaluation and coaching, and building effective relationships through mutual trust and respect.

The Director of Operations lives and breathes the vision and mission of the company. They align all restaurants to be the BEST restaurant in their markets that we operate in by delivering exceptional and unforgettable guest experiences to every guest every time. They incorporate on a daily basis the operational pillars of execution within the four walls, outreach within a 4 block radius bringing awareness to the brand with local store marketing, managing the books through open table for reservations and maximizing capacity thus driving more revenue and dominate take-out and delivery with 100% accuracy. Areas of influence are broken down into 4 core areas: Revenue Generation, Cost Control, Guest & Employee Experience, and Culture. For each category the objective is to teach and mentor the management team (with focus on the General Managers) so they can positively affect all four areas. The majority of time is spent at the venues during service working with the teams and requires travel 50% of the time.

Responsibilities:

• Manage daily restaurant operations
• Build a cohesive, supported team
• Hire, train, support, manage, develop, and inspire staff
• Complete financial, administrative, and payroll duties
• Ensure compliance with safety and sanitation rules and guidelines
• 50-55 hour work week/needs to have 7 day availability but will work a 5 day work week.
• A strong passion for guest service, team-building, and sustainable and local purveyors
• High-level leadership skills
• Knowledge of restaurant systems and methods

This position comes with a starting salary as high as $130k, plus 30% bonus, benefits, perks, development opportunities, and more!

To learn more, please forward your resume and I’ll be in touch with more details and to help you get your foot in the door if it feels like a good fit for your career.

I look forward to working with you!

Job Type: Full-time

Pay: $120,000.00 - $130,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• Jacksonville, FL 32202: Reliably commute or planning to relocate before starting work (Required)

Willingness to travel:

• 50% (Required)

Work Location: One location

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