Director of Operations - Southern Chicago & Northwest Indiana
- Req. Number: 2024-38434
- Posted Date: 11/27/2024
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Full Address (Line1, City, State Abbreviation):
450 S. Orange AveOrlando,FL
Overview
Director of Operations (DO) will serve as the market leader for approximately 8-10 Operating Company restaurants within a division. Reporting to a Regional Vice President of Operations, the Director of Operations ensures that restaurant leadership teams within the market execute at an optimal level in order to drive profitable Same-Restaurant-Sales and Guest Count growth. The Director of Operations will ensure 100% compliance to the Operating Company's HR, Finance, and other functional standards and processes. Additional emphasis will be placed on coaching and developing General Managers, coaching and developing high-potential Restaurant Managers, and contributing to the identification, development, retention, and promotion of high-potential, diverse talent within a market.
Required Skills & Experience:
• Experience leading a team of Restaurant Managers and creating accountability for performance including increased sales, high levels of guest and employee satisfaction, and consistent compliance of standards
• Experience in supporting new restaurant growth and coaching new restaurant management teams
• Able to execute business plans for profitable Guest Count and Same-Restaurant-Sales growth within a market
• Able to deliver Operations Excellence
• Able and willing to hold crucial conversations with leadership teams about guest service and employee experiences
• Demonstrated skill at coaching and providing feedback to developing leaders
• Able to monitor trends and make adjustments to operations as require Key Qualifications (Training, Knowledge, and/or Certification)
• Demonstrated strength in identifying and developing high potential leaders and building a diverse bench to support business growth
• Successful operation of a high volume unit that operates with operational excellence and high levels of guest and employee satisfaction
• Multi-unit operational skills at the restaurant level
• Demonstrated strength in identifying and building a diverse team; and coaching and developing managers
• Bachelor's degree preferred.
Director of Operations (DO) will serve as the market leader for approximately 8-10 Operating Company restaurants within a division. Reporting to a Regional Vice President of Operations, the Director of Operations ensures that restaurant leadership teams within the market execute at an optimal level in order to drive profitable Same-Restaurant-Sales and Guest Count growth. The Director of Operations will ensure 100% compliance to the Operating Company's HR, Finance, and other functional standards and processes. Additional emphasis will be placed on coaching and developing General Managers, coaching and developing high-potential Restaurant Managers, and contributing to the identification, development, retention, and promotion of high-potential, diverse talent within a market.
Required Skills & Experience:
• Experience leading a team of Restaurant Managers and creating accountability for performance including increased sales, high levels of guest and employee satisfaction, and consistent compliance of standards
• Experience in supporting new restaurant growth and coaching new restaurant management teams
• Able to execute business plans for profitable Guest Count and Same-Restaurant-Sales growth within a market
• Able to deliver Operations Excellence
• Able and willing to hold crucial conversations with leadership teams about guest service and employee experiences
• Demonstrated skill at coaching and providing feedback to developing leaders
• Able to monitor trends and make adjustments to operations as require Key Qualifications (Training, Knowledge, and/or Certification)
• Demonstrated strength in identifying and developing high potential leaders and building a diverse bench to support business growth
• Successful operation of a high volume unit that operates with operational excellence and high levels of guest and employee satisfaction
• Multi-unit operational skills at the restaurant level
• Demonstrated strength in identifying and building a diverse team; and coaching and developing managers
• Bachelor's degree preferred.
