Director of Operations

Here’s what’s on the menu AKA the Essential Functions:

• Leader of Leaders; responsible for delivering annual budget and achieving EBITDA targets.
• Driving results is a top focus by developing and growing the team and elevating execution of operational processes and standards.
• Relentless focus to achieve & maintain operational excellence, through high field visibility, coaching and leadership with District Managers and General managers in your respective region.
• High field visibility: 80%+ of the time to be spent in the field, leading & developing the team. Is strategic with calendar planning of field visits to coach on the business during various dayparts and days of week.
• Ensure all Districts/Restaurants are focused on building the team and our culture, leading the team of District Managers to drive positive team member engagement and retention.
• Drive excellent customer service ensuring our guest experience is consistently above standard, seeks to understand trends in our customer service metrics and is proactive to reinforce processes and execution.
• Identify and diagnose ongoing operational gaps in districts & restaurants; develop formal action plans to resolve gaps. Focuses on the root cause and works with their team & functional partners to address the gaps.
• Hold District Manager accountable for executing action plans, tracking progress, and promoting a sense of urgency to uphold Operations execution that enables sales growth and profitability.
• Development of talent: Enforce systems and processes that drive effective hiring, training, retention, and development, including succession planning for DM/GM roles, performance appraisals, and monthly feedback with a focus on their development.
• Ensure appropriate cleanliness, sanitation, safety, and staffing standards are maintained.
• Review key financial variables daily. Analyze and track key financial/operational data to derive meaningful business insights. Develop executive presentations and present key trends and results to the VP of Operations. Present financial/operational weekly updates during DM & GM meetings. Ensure restaurants meet the operating plan through the use of P&L reviews and quarterly business reviews.
• Ensure that labor standards are followed in all restaurants.
• Ensures scheduling guidelines are executed with the goal of investing in labor to grow our business and looks to reduce/eliminate inefficiencies.
• Ensure all the restaurants in your region comply with local, state, and federal regulations & OSHA guidelines.
• Ensure that safety is always maintained as a priority, including but not limited to food preparation, employee hygiene, temperature checks, and employee work behaviors.
• Ensure that food quality is maintained in accordance with company standards by effectively managing the following: food ordering, storage, and rotation, preparation, presentation, and holding times.
• Ensure that the maintenance of all store facilities and equipment are properly maintained by training store management and working in conjunction with the Facilities Department and approved vendors.
• Frequent exposure to the executive leadership team. Key strategic role in the organization.