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Jinya Ramen

Director of Operations

Jinya Ramen, Washington, DC, United States

Job Title: Director of Operations

POSITION STATUS: Exempt Salaried

SALARY RANGE: $100k-$120k

Direct Oversight: Overall Store Operations

Reports To: CEO

JOB SUMMARY:

The Director of Operations sets business goals (e.g., maximizing revenue) and solves internal issues when needed. They supervise General Managers/Managers and evaluate each location's performance. They also ensure employee compliance with company policies and are charged with the general oversight and leadership of all aspects of food and beverage and hospitality execution.

PRIMARY RESPONSIBILITIES:

  1. Manage and lead entire restaurant operation.
  2. Oversee anywhere from 2-8 locations and work closely with the Vice President to shape the future of the company.
  3. Utilize extensive experience to oversee the operations of multiple restaurants within the Yummy Brands Restaurant Group, ensuring operational excellence, guest satisfaction, and adherence to brand standards.
  4. Develop and implement innovative operational strategies that optimize efficiency, consistency, and financial performance across all locations.
  5. Provide mentorship, guidance, and leadership to restaurant managers.
  6. Set ambitious performance metrics and targets for restaurant managers and regional directors, fostering a culture of excellence.
  7. Analyze complex performance data and KPIs, deriving actionable insights to improve financial and operational outcomes.
  8. Conduct thorough performance evaluations and provide constructive feedback to drive continuous growth.
  9. Communicate effectively with executive leadership, delivering insightful performance updates, strategic plans, and actionable recommendations.
  10. Foster a culture of collaboration and hard work by demonstrating a willingness to roll up your sleeves and get the job done alongside your teams.
  11. Drive successful restaurant openings and transitions through cross-functional coordination.
  12. Engage in in-depth financial analysis, identify variances, and make strategic decisions to drive profitability and cost management.
  13. Spot opportunities to enhance revenue generation, minimize expenses, and maximize overall financial performance.
  14. Review financial metrics and ensure operations are hitting all goals.
  15. All other duties as assigned.

REQUIRED COMPETENCIES:

  1. Extensive experience of more than 3 years in progressively senior leadership roles within the restaurant industry, overseeing multiple locations.
  2. Outstanding and professional verbal and written skills; strong ability to multi-task.
  3. Demonstrated track record of driving operational efficiency, growth, and profitability.
  4. Proven expertise in financial management, strategic planning, and business growth.
  5. Ability to read and comprehend simple instructions, short correspondence, and memos; ability to write simple correspondence.
  6. Ability to lead by example, inspire and motivate team spirit, and effectively present information in one-on-one settings and/or small group situations.
  7. Ability to work well under pressure.
  8. Knowledge of restaurant systems, including but not limited to ALOHA or other POS systems; knowledge of MS Office Suites; able to add, subtract, multiply, and divide in all units of measures, using whole numbers, common fractions, and decimals.
  9. Excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission; exceptional organization and leadership skills.
  10. Dependable and reliable.
  11. Must be 21 years of age or older.
  12. Experience working in a multi-cultural environment.
  13. Ability and willingness to work flexible hours, including weekends and holidays.

REQUIRED EDUCATION:

  1. High School Diploma preferred; College degree is a plus.
  2. Be able to write and speak English; preferably Spanish is a plus.
  3. Must have appropriate city, state, and federal certifications according to the location of the restaurant, including alcohol and food handling certificates.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The manager frequently is required to stand, walk, use hands to finger, handle or feel, and reach with hands and arms. The manager must be able to distinguish between sweet, savory, and other food flavors. The manager will work in an indoor kitchen environment, which might be hot, humid, and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time.

TRAVEL REQUIREMENTS:

Travel is primarily local during the business day but may require extensive travel as we grow outside of the home market.

Benefits:

  1. Generous employee discounts.
  2. Bonus programs.
  3. 401K for Managers.
  4. Insurance and PTO for full-time employees.
  5. Competitive wages.
  6. Fun and rewarding work environment.
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