Creative Culinary Management Company Hiring for Director of Restaurant Operations Job at New York, NY Full Time

POSITION SUMMARY

The Director of Operations will be responsible for ensuring effective operating procedures across the company in order to increase current sales and assist with developing new locations. The overall responsibility will be to develop and implement systems and satisfaction, maintaining, and improving our standards, achieving financial objectives, and maintaining a positive work environment.

The essential functions include, but are not limited to the following:

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of a multi-unit operation.
• Is responsible for the administration all applicable CCMC Restaurant Standard Operating Procedures.
• Develops and executes creative growth initiatives; includes strategies to generate and enhance revenue
• Facilitates proper inter-departmental communication and organization
• Maintains controllable expenses and establishes effective cost control systems
• Ensures applicable health and safety requirements are met or exceeded.
• Partners with managers to ensure all policies, procedures and service standards are followed.
• Partners with the HR department to maintain effective staffing levels through establishing strategic plans for recruitment, training, retention, career development, diversity and the identification of high potential talent that supports the organization’s future growth and expansion
• Manage in a fiscally responsible manner, controlling food & beverage costs, labor and indirect costs and inventory practices
• Execute and deliver consistent and successful and new venue openings and as planned
• Review every restaurant’s operational performance daily, weekly, and quarterly, as well as taking corrective action with urgency
• Provide guidance and support to General Managers and the restaurant management teams
• Ensure the highest level of customer satisfaction, operational standards, quality of product, and facilities management
• Has a strong understanding of company background, core values and philosophy.
• Performs other work-related duties as assigned

The successful candidate will have a minimum of 15 years of experience in hospitality with a diversity of food and beverage management positions. A candidate with experience running multiple operations is preferred.

A college degree preferably specializing in hospitality management / business administration, or equivalent experience is required.

FLSA WORKING CONDITIONS:

· Ability to work a flexible schedule as needed.

Job Types: Full-time, Contract

Pay: Up to $160,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday
• Weekend availability

Supplemental Pay:

• Bonus pay

Education:

• Bachelor’s (Preferred)

Willingness to travel:

• 25% (Preferred)

Work Location:

• One location

Work Remotely:

• No