World Duty Free
Sr Director Operations II
World Duty Free, Atlanta, Georgia, United States, 30383
With a career at HMSHost, you really benefit! 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
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus
*Benefits may vary by position so ask your recruiter for details.
Airport Location:
Atlanta Airport F&B Advertised Compensation:
$141,067.00 to $190,855.00 Purpose: The purpose of the Senior Director of Operations II role is to manage all revenue-generating and operations activities of the approximately 20 to 30 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 Multi-Unit Food and Beverage Managers and staff accountable. The SDO-II is responsible for building a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders. The SDO-II uses broad discretion and judgment to make great leadership decisions. Essential Functions: Operations:
Ensures all Multi-Unit F&B Managers, 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. Facilitates 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. Develops, maintains, and fosters the growth of landlord, brand, and DBE partner relationships.
Staffing/Deployment:
Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone. Authorizes 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.
Product Availability/Working Equipment:
Ensures daily orders are prepared and units are stocked with appropriate levels of product. Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability.
Brand Knowledge/Proficiency:
Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary. Embraces technology and inspires employees to understand and adopt new technologies implemented by the company.
Safety:
Maintains 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. Holds Multi-Unit F&B Managers, GMs and staff accountable for ensuring all safety standards are understood and met.
Minimum Qualifications, Knowledge, Skills, and Work Environment: Education and management knowledge: Must have demonstrated progress toward a bachelor’s degree in Hospitality Management or through varying combinations of formal post-secondary education or successful years of hands-on experience managing multiple restaurant concepts. Restaurant experience: Must have demonstrated multi-unit restaurant experience covering approximately 20 to 30 operating units, with overall accountability for the success and failure of those restaurants. Financial acumen: Possesses a solid understanding of the drivers of growth and profitability. Technical skills and abilities: Demonstrates knowledge of restaurant product and service quality, safety and operations standards. Communication: Requires the ability to speak, read and comprehend instructions and converse comfortably with individuals. Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
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Atlanta Airport F&B Advertised Compensation:
$141,067.00 to $190,855.00 Purpose: The purpose of the Senior Director of Operations II role is to manage all revenue-generating and operations activities of the approximately 20 to 30 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 Multi-Unit Food and Beverage Managers and staff accountable. The SDO-II is responsible for building a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders. The SDO-II uses broad discretion and judgment to make great leadership decisions. Essential Functions: Operations:
Ensures all Multi-Unit F&B Managers, 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. Facilitates 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. Develops, maintains, and fosters the growth of landlord, brand, and DBE partner relationships.
Staffing/Deployment:
Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone. Authorizes 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.
Product Availability/Working Equipment:
Ensures daily orders are prepared and units are stocked with appropriate levels of product. Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability.
Brand Knowledge/Proficiency:
Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary. Embraces technology and inspires employees to understand and adopt new technologies implemented by the company.
Safety:
Maintains 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. Holds Multi-Unit F&B Managers, GMs and staff accountable for ensuring all safety standards are understood and met.
Minimum Qualifications, Knowledge, Skills, and Work Environment: Education and management knowledge: Must have demonstrated progress toward a bachelor’s degree in Hospitality Management or through varying combinations of formal post-secondary education or successful years of hands-on experience managing multiple restaurant concepts. Restaurant experience: Must have demonstrated multi-unit restaurant experience covering approximately 20 to 30 operating units, with overall accountability for the success and failure of those restaurants. Financial acumen: Possesses a solid understanding of the drivers of growth and profitability. Technical skills and abilities: Demonstrates knowledge of restaurant product and service quality, safety and operations standards. Communication: Requires the ability to speak, read and comprehend instructions and converse comfortably with individuals. Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
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