Job Description

Job Description

Job Description

DIRECTOR OF RESTAURANT OPERATIONS – JOB DESCRIPTION

Director of Restaurant Operations Responsibilities:

The Director of Restaurant Operations is a position focused on growth and profitability of the Luke Family of Brands restaurant division in which the primary responsibility is to lead, develop and execute the food service strategy to achieve annual operation plan objectives. This role has day-to-day responsibility for all restaurant related activities including product forecasting, pricing approval, P&L management, and development of marketing initiatives. They will work closely with the Corporate Chef and Restaurant General Managers and will report directly to the Chief Operating Officer.

Director of Restaurant Operations duties will include, but are not limited to:

• Responsible for executing strategies that drive restaurant growth and profitability
• Building restaurant, systems and structure for the Company
• Review and approve labor hours while ensuring each restaurant complies with labor laws
• Lead product and process engineering, organization and inventory efforts for the restaurant division
• Develop metrics and manage operating budgets for the restaurant division to measure progress and success using industry comparatives
• Lead financial planning, training, management, and inspect hygiene and sanitation
• Investigate and resolve complaints regarding service, personnel or accommodations
• Analyze and present post promotion analysis for company executives, quantifying impact to brand and category
• Develop and execute a food safety training program including ongoing measurements of standards
• Monitor food and beverage preparation methods, portion sizes, and garnishing presentations in order to ensure consistency

Experience/Qualifications:

• Five (5) to seven (7) years of high-level leadership experience in the restaurant or food service industry
• Budget management experience
• Proficient in Excel, Word and PowerPoint
• General knowledge and understanding of nutrition
• Ability to maintain records and complete reports as required as it related to inventory, food and labor costs

Preferred Skills:

• BA/BS Degree
• Prior experience working on highly recognized, industry-leading brands
• ServSafe certified

Hours:

The Director of Restaurant Operations is a full-time position and works a minimum of 40 hours per week

Salary/Income:

The Director of Restaurant Operations is an exempt, salaried position

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