Orange Beach Concierge Services Inc Hiring for Director of Operations Job at Orange Beach, AL Full Time

The Director of Operations position at DMP Hospitality Group is a new leadership role that is critical to our purpose-driven organization’s existing operations and projected growth. This leader will focus on strategic development and operational preparation for all DMP Hospitality Group’s entities. Providing strategic direction and operational oversight, this role will be charged with building and maintaining a high-performing, hospitality-oriented team, working in partnership with the owners of DMP Hospitality Group.

The Director of Operations must convey the company’s culture to the entire team, embodying and upholding our core values.

2 areas of focus:

Orange Beach Concierge Services Inc. provides off-site catering, bespoke tasting menu experiences at our Chef’s Table at The Wharf, and the primary focus on personal chef and private dining services.

The Pantry at The Wharf provides Convenient + Good Food To-Go™ by Chef David Pan and krewe via OBCS. The Director of Operations will be responsible for the oversight of the OBCS + The Pantry teams and daily event operations, in partnership with the owners.

RESPONSIBILITIES CULTURAL

°Support, reinforce, and align decisions with the company’s purpose, vision, mission, and values.

°Embody and uphold core values at all times, utilizing them as a foundation for leadership.

°Lead periodic all-team meetings that inspire, inform and motivate

°Responsible for maintaining high company morale, positive and clear communication, and creating a culture of accountability.

TEAM

°Hire, onboard, and thoroughly train all front-of-house leadership positions.

°Create job descriptions for all FOH managers, make updates as needed, and hold them accountable for those responsibilities.

°Support hiring and onboarding of all BOH management positions, in partnership with Chef David Pan.

°Demonstrate and actively maintain collaborative and respectful work relationships between the front and back of house teams.

°Lead recruitment (interviewing, reference checks, hiring) and training for the commercial kitchen and The Pantry, team of hourly employees in partnership with the owners.

°Lead scheduling, hiring, training, disciplinary action, and termination for the kitchen and The Pantry on an ongoing basis in partnership with the owners.

°Support the entity with all proper and thoroughly trained front-of-house staff to meet performance and behavioral standards.

°Commit to ongoing coaching to encourage development and maintain engagement; support the owners in doing the same for hourly front-of-house employees.

OPERATIONS

°Support the execution of restaurant, pantry, and OBCS services, always striving to exceed DMP Hospitality’s standards of quality, timeliness, and expectation of hospitality.

°Oversee the organization and maintenance of all major operational software systems, including reservations, point of sale, and financial management.

°Work in partnership with Chef David Pan to establish and maintain vendor contracts, including maintenance.

°Ensure that all operations are following appropriate health, safety, and cleanliness protocols as dictated by the Department of Health and company guidelines.

°Lead the procurement and renewal of all necessary licenses and permits. °Lead ongoing education efforts for the front-of-the-house team including hospitality, service, product knowledge, and other relevant topics for personnel development.

ORGANIZATION + ADMINISTRATION

°Develop and implement standard operating procedures to support an efficient and high-performing team.

°Maintain active and thorough communication with the owners at all times.

°Ensure that all HR and administrative guidelines set forth by the company are followed by all leaders.

°Maintain invoicing procedures consistent with company policy.

°Understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.

°Lead end-of-period financial reviews and develop improvement plans when needed, in partnership with the owners.

FINANCIAL

°Responsible for developing long-term plans to drive sales, minimize costs, and maximize profitability in partnership with the owners.

°Conduct P&L analysis, sales growth strategies, and budgeting.

°Ensure payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.

REQUIRED SKILLSET + KNOWLEDGE

°5+ years in a management position

°Extensive restaurant operations experience

°Demonstrated record of success in leading management teams, front of house hospitality teams, and in managing financially successful businesses

°Strong organizational, administrative, and strategic thinking skills

°Strong written and verbal communication skills

Job Type: Full-time

Pay: $79,000.00 – $99,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Professional development assistance
• Referral program
• Relocation assistance
• Vision insurance

Schedule:

• 4×10

Supplemental pay types:

• Bonus pay

Education:

• Associate (Preferred)

Experience:

• Management Experience: 5 years (Preferred)
• Leadership Experience: 5 years (Preferred)

Work Location: One location