Area Director of Operations Position Specs

POSITION OVERVIEW

The Area Director position is responsible for the oversight of restaurant and catering operations, human resources management and development, financial goals achievement, company policy and standards compliance, and facility maintenance.

ESSENTIAL FUNCTIONS

r Restaurant Operations

§ Ensures a Guest-focused and sales driven approach to operations

§ Demonstrates a thorough knowledge of all company policies, standards and procedures and enforces them at all times

§ Provides continual formal and informal feedback to the Operating Partners by celebrating successes and improving sub-standard performance

§ Is fully knowledgeable of and ensures food quality and plate presentation standards

§ Understands and upholds the companies 4P’s culture

§ Ensures Guest complaints are handled by the Operating Partners on the day the complaint is received; personally handles manager complaints

r Catering Operations

§ Oversees catering operations standards and supervises the Catering Sales Managers in the region

§ Conducts bi-monthly conference calls with the Operating Partner and Catering Sales Manager to discuss sales, upcoming events and strategic sales plans

r Human Resource Management

§ Guarantees fair and consistent treatment of all team members

§ Maintains proper management staffing levels. Actively participates in the interview and job preview processes

§ Completes semi-annual reviews and development plans for the Operating Partners and oversees the process for Assistant Managers

r Restaurant Financials

§ Ensures maximum profitability by achieving budgeted sales and controlling all operating expenses including cost of sales, labor and controllable expenses

§ Conducts weekly Monday conference calls with each Operating Partner to discuss restaurant financials and operations in general; requires weekly action plans

§ Ensures management teams are using Decision Logic and Hot schedules accurately, consistently and to their full extent

§ Promotes the business through the execution of a comprehensive marketing plan and ensures each restaurant is utilizing a designated Local Restaurant Marketing person

r Facility Maintenance

§ Completes the Operations Review in each restaurant once each quarter; requires Operating partners to submit a Operations Review each period

§ Oversees all repair and maintenance issues and approves any expenditure over $500

§ Follows up on all health inspections and requires an action plan to correct deficiencies

§ Complies with all applicable regulatory agencies


CANDIDATE PROFILE

The ideal candidate possesses:

A Bachelors Degree in a Business related discipline or 5 years of multi-unit restaurant management experience in casual dining
Personal characteristics that include strong team leadership skills, a high energy level, self-motivated, outstanding organizational and documentation skills, superior written and verbal communication capabilities, results driven and a passion for the service industry
A desire to grow and develop as an integral member of the organization’s management team


QUALIFICATIONS


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Education/Experience:

Bachelor's degree in Business or related discipline from a four-year college or university and/or a minimum of 5 years of applicable experience. Demonstrated skill in restaurant operations, P&L management, human resources management, problem solving and project management competency.



Language Ability:

Ability to communicate expectations to managers and employees, conduct meetings; respond to complaints from Guests, regulatory agencies, or members of the business community. Ability to effectively present information.

Math Ability:

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.


Reasoning Ability:

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.



Computer Skills:

To perform this job successfully, an individual needs to be computer literate and be proficient with Excel, Word, PowerPoint and other restaurant related software.

Certificates and Licenses:

ServSafe certified


Supervisory Responsibilities:

Responsible for managing numerous Operating Partners, Managers and hourly employees

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is moderately high.

Physical Demands:

The physical demands described here are representative of those that must 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 sit; talk; and/or hear. The employee is occasionally required to stand; walk; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.