The Director of Operations is responsible for the operations and staff of multiple restaurants, including the execution of all Company policies, procedures, programs, and systems. They ensure the achievement of restaurant objectives is reached in all areas while following all Company guidelines. They also ensure compliance with all federal, state, and local laws and ethical business practices, as well as providing leadership, direction, training, and development to subordinate managers and crew.
This individual must have experience as a District Manager in the restaurant industry and be customer-focused.
Position
Directs and coordinates activities involved in operating retail restaurant units in an assigned area by performing the following duties personally or through subordinate Directors and General Managers.
Essential Responsibilities
· Directs compliance of area restaurants with established company policies, procedures, and standards such as safekeeping of company funds and property, personnel and grievance practices, and adherence to state and federal regulations.
· Inspects premises of assigned areas/restaurants to ensure that adequate security exists and that physical facilities comply with safety and environmental codes and ordinances as well as company operation standards.
· Reviews operational records and reports of multi-unit managers and restaurant managers to analyze sales and profitability for the region. Identifies potential problem areas and works through multi-unit managers to implement action plans for correction.
· Responsible for the accuracy and timeliness of all financial reporting required.
· Directs sales and promotional activities of assigned restaurants. Assesses the effectiveness of local marketing efforts conducted within the region.
· Facilitates the implementation of annual restaurant budgeting for the assigned region to include identification of emerging trends or situations that may impact the business, past financial analysis to project future sales and profitability, and preparation of capital spending requirements to maintain and/or enhance the business.
· Responsible for completing any requirement business and/or financial reports such as ROI analysis, food cost analysis, pricing impact, and breakeven analysis.
· Responsible for compiling and presenting formal presentations to represent the performance of the region.
· Collaborates with other operations management to develop new systems, and procedures and/or serve on company task forces regarding operational issues.
· Negotiates with vendors to enter into contracts for regional services and/or products not offered through national distribution.
Supervisory Responsibilities
Manages multi-unit managers who supervise multiple restaurants in the region. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Education and/or Experience
Bachelor's degree (B.A.) from a four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.
Physical Demands
Position may be required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.
Sun Holdings, is an Equal Opportunity Employer.
Job Type: Full-time
Pay: $80,000.00 - $84,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Life insurance
- Paid time off
- Vision insurance
Schedule:
- Monday to Friday
- Weekends as needed
Ability to Relocate:
- Columbus, OH: Relocate before starting work (Required)
Work Location: In person