Director of Operations

Summary Oversee and coordinate planning, organization, training, and leadership to achieve operational excellence and profitability for three of The Kitchen restaurants. Responsible for ensuring management employees are performing their job responsibilities, supporting culture, and developing leadership capabilities. Provide support and commitment to restaurants and management teams regarding strategy, policies, service operations, employees, and guest experience. Help to organize and maintain an exciting, inviting and progressive environment through consistency, efficiency, and hospitality. Essential Duties/Responsibilities In addition to following our policies and procedures, principal responsibilities include, but are not limited to: General Maintain favorable working relationships with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity, and effectiveness; create an environment of accountability and excellence. Responsible for selection and training of new General Managers. Keep Home Office departments informed of appropriate issues and take prompt directive action where necessary. Oversee the successful opening of future bistros in restaurant operations, finances, personnel, and service. Oversee all aspects of the organization’s beverage planning and service including menu planning, preparation, adherence to quality and standards. Maintain an inspiring beverage program. Update POS accordingly. Be informed of each restaurants’ financial performance and guide General Managers in making decisions that will drive profitability while maintaining operational standards. Assist General Managers with P+L responsibility, including reporting on variances and drill downs. Lead annual budgeting process with General Managers and Home Office including annual budgets, re-forecasting, and declining balances. Hold General Managers accountable for educating in-store managers on P+L activity and responsibility. Oversee and communicate capital expense needs. Ensure success in bonus program with each restaurant team. Adhere to company standards and service levels to increase sales and minimize costs. Ensure financial and payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures. Operations Ensure General Managers are promoting a safe work and guest environment by maintaining facilities and enforcing the company safety programs. Assure Culinary and Training teams enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies and procedures, federal/state/local laws. Adhere to company-driven and outsourced safety/health audits. Administer roll-out and implementation of new training programs and policies. Audit training and staff education and make recommendations for enhancements and changes related to development and implementation. Coordinate with the operations team on facilities maintenance, budgeting, and timing. In collaboration with the operations team, provide guidance to restaurant managers in overseeing all needs of the facility, including but not limited to general cleanliness (internal and contract cleaning), equipment repair, IT needs, and landlord/CAM relations. Ensure quality assurance for food and beverage service through training, product mix analysis, guest feedback, and daily operations. Manage and delegate customer service response to feedback, including positive reviews and guest recovery action. Audit operations goals to execution (timing, consistency, etc.) Model expertise in service operations SOP and cycle of service. Personnel Management Provide ongoing constructive feedback, guidance and training to current and new General Managers, Marketing, Events, Culinary, and Training while supporting their growth, independent decision making, and people management. Coach/counsel in-store managers regularly, and drive General Managers, Culinary and Training to manage staff accordingly. Have accurate knowledge of staffing needs in respective restaurants and lead recruiting efforts. Promote internal growth and skills development. Ensure positive culture, communication, and workflow between front and back of house. Perform employee performance reviews according to policy and as necessary. Guide employee discipline and oversee terminations as necessary. Planning and Development Lead and manage all new restaurant openings, including personnel acquisition, restaurant set up, training and launch. Follow timeline/critical path and own individual responsibilities for new openings. Support General Managers to execute PR/Marketing campaigns on the ground. Work with Directors, Founders, and CEO to set and drive vision for all bistro concepts. Collaborate with the Home Office team on large scale policy/planning activities, from ideation to implementation. Oversee creation and maintenance of training and service manuals. Qualifications Minimum 5 years of experience in restaurant management. Bachelor’s degree in Restaurant Management or related field preferred. Restaurant operations experience, preferably in a Management or leadership capacity, strongly preferred. Regular travel to restaurant locations (in and out of state) required. Demonstrated ability to manage and organize multiple competing priorities. Work under limited supervision; strong project management skills and operational knowledge required. Excellent written and verbal communication skills. Well organized and able to assume increased responsibility as the company grows. Proficient in Google Suite, and Adobe Creative Suite products; Experience with R365, Toast preferred. Working Conditions Ability to travel 20% of the time. Majority being local travel between Boulder and Denver, may need to travel to Chicago and Austin. Ability to perform all functions at the restaurant level and office level Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Working with hot, cold, and potentially hazardous equipment as well as operating office equipment. The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. Salary $130,000 - $150,000 annually Benefits we offer! Competitive salary PTO and Paid Sick Time Health, vision, and dental insurance 401K retirement plan with employer match Short-term and Long-term disability insurance Wellness reimbursement program Store discount Educational Reimbursement Advancement Opportunities Great Company Culture and Community Involvement! The Kitchen Restaurant Group is an EEO Employer. The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

#J-18808-Ljbffr