Thornton Distilling Co.
Director of Operations
Thornton Distilling Co., Thornton, Illinois, United States, 60476
Job Title:Director of OperationsCompany:Thornton Distilling Co.Employment Type:Full TimeCompensation/Salary:$75,000.00 - $95,000.00 per YearLocation:400 E Margaret St, Thornton, IL, 60476Responsibilities:
Plan for and oversee the scheduling of labor, equipment maintenance, facility maintenance, and supply requirements for the front-of-house, private event space, tours, and merchandise displays.Assume responsibility for cleanliness, organization, and preventative equipment maintenance procedures and standards for all front-of-house facilities, including retail and tour spaces.Manage, plan, and implement regular special events to continuously generate sales.Promote private event spaces daily and show facilities as needed.Develop and implement policies and procedures for food and beverage, tours, and retail department operations.Monitor compliance with health and fire regulations regarding food and drink preparation, serving, and building maintenance.Ensure compliance with all federal, state, county, and municipal regulations regarding the health, safety, and labor requirements of the restaurant, its employees, and its guests.Investigate and resolve complaints regarding food quality, service, or accommodations.Ensure all products are received in the correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Financial and Inventory Management:
Minimum of 3 years verifiable experience managing the P&L of a business or businesses.Maintain accountability for the cost, utilization, and performance of employees and equipment.Control food and beverage, tours, and retail employee dress code policy, ensuring adherence to standards.Control cash and other receipts by adhering to cash handling and reconciliation procedures.Count money and make bank deposits.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Review menus (in conjunction with the Executive Chef) and analyze recipes to determine labor and overhead costs and assign prices to menu items.Assist in developing the annual food and beverage budget/plan and manage operations within that budget.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Staff Development and Human Resources:
Responsible for hiring, training, and proficiency (including performance reviews) of employees in the front-of-house, private events, and tours.Develop team members and continually strive to develop staff in all areas of managerial and professional development.Resolve personnel problems and make hiring and termination decisions.Administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.Monitor employee and guest activities to ensure liquor regulations are obeyed.Implement and monitor payroll policies, procedures, and controls, emphasizing minimizing labor costs.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Customer Experience and Service Quality:
Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.Work with the Executive Chef to ensure quality levels of food and beverage products and maintain quality standards in production.Create and post regular food and drink promotions to social media.Verify the accuracy of prices, State and Federal taxes, gratuities, and other charges on all guest checks.Accurately operate the point of sale system, ensuring compliance with operating guidelines as it relates to gratuity programs, and operating within all State and Federal laws, rules, and regulations related to the Illinois Liquor Control Commission.Communication and Leadership:
Maintain effective and clear communication with the TDC leadership team, culinary staff, and front-of-house staff.Attend all scheduled employee meetings and offer suggestions for improvement.Assume responsibility as the manager/supervisor for back-of-house operations as needed.Develop and operate within all established guidelines, policies, standards, and constraints, and implement mandatory operations standards related to front-of-house, private events, tours, and retail operations.
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Plan for and oversee the scheduling of labor, equipment maintenance, facility maintenance, and supply requirements for the front-of-house, private event space, tours, and merchandise displays.Assume responsibility for cleanliness, organization, and preventative equipment maintenance procedures and standards for all front-of-house facilities, including retail and tour spaces.Manage, plan, and implement regular special events to continuously generate sales.Promote private event spaces daily and show facilities as needed.Develop and implement policies and procedures for food and beverage, tours, and retail department operations.Monitor compliance with health and fire regulations regarding food and drink preparation, serving, and building maintenance.Ensure compliance with all federal, state, county, and municipal regulations regarding the health, safety, and labor requirements of the restaurant, its employees, and its guests.Investigate and resolve complaints regarding food quality, service, or accommodations.Ensure all products are received in the correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Financial and Inventory Management:
Minimum of 3 years verifiable experience managing the P&L of a business or businesses.Maintain accountability for the cost, utilization, and performance of employees and equipment.Control food and beverage, tours, and retail employee dress code policy, ensuring adherence to standards.Control cash and other receipts by adhering to cash handling and reconciliation procedures.Count money and make bank deposits.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Review menus (in conjunction with the Executive Chef) and analyze recipes to determine labor and overhead costs and assign prices to menu items.Assist in developing the annual food and beverage budget/plan and manage operations within that budget.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Staff Development and Human Resources:
Responsible for hiring, training, and proficiency (including performance reviews) of employees in the front-of-house, private events, and tours.Develop team members and continually strive to develop staff in all areas of managerial and professional development.Resolve personnel problems and make hiring and termination decisions.Administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.Monitor employee and guest activities to ensure liquor regulations are obeyed.Implement and monitor payroll policies, procedures, and controls, emphasizing minimizing labor costs.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Customer Experience and Service Quality:
Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.Work with the Executive Chef to ensure quality levels of food and beverage products and maintain quality standards in production.Create and post regular food and drink promotions to social media.Verify the accuracy of prices, State and Federal taxes, gratuities, and other charges on all guest checks.Accurately operate the point of sale system, ensuring compliance with operating guidelines as it relates to gratuity programs, and operating within all State and Federal laws, rules, and regulations related to the Illinois Liquor Control Commission.Communication and Leadership:
Maintain effective and clear communication with the TDC leadership team, culinary staff, and front-of-house staff.Attend all scheduled employee meetings and offer suggestions for improvement.Assume responsibility as the manager/supervisor for back-of-house operations as needed.Develop and operate within all established guidelines, policies, standards, and constraints, and implement mandatory operations standards related to front-of-house, private events, tours, and retail operations.
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