Modern Mexican Restaurants Inc

Compensation

Full Description

Description The Director of Operations will oversee the overall operations in the assigned region. This includes monitoring the overall financial performance of all F&B, engaging in the planning and implementation of all marketing and other campaigns, ensuring compliance with all corporate processes and legal requirements. The Director of Operations leads the General Managers and Chefs in each of the locations in their region, coaching and mentoring them to lead successful restaurants. Role models the Company Values. Essential Functions Ensures operation of all BOH & FOH is in accordance with prescribed RSH policies, procedures and practices. Ensures compliance with all Human Resources processes, including those related to New Hire and Payroll policies. Ensures compliance with RSH required standards in areas of staffing; FOH & BOH operations; employee and guest relations; labor costs; beverage costs, food costs, sanitation and food preparation – with Regional Chef; safety and working environment. Ensures compliance with state, federal and local laws (i.e. liquor, labor, OSHA, health and sanitation, etc.) Communicates, role models, enforces the Company Values. Performs all manager duties and responsibilities of the Front of the House, only when needed. Assists in coordination and implementation of promotions, new product rollouts, and point of sale materials. Interacts with guests in the dining room and bar, ensuring exemplary guest experiences. Provides input for performance appraisals and recommends appropriate salary actions for front and back of the house employees using our annual salary or hourly reviews. Oversees the recruitment, training and supervision of Managers. Coaches and mentors managers. Coordinates with Marketing team in the execution and implementation of Marketing programs and activities. Provides event sales support by reviewing contracts and assisting the events manager in planning and executing sales strategies. Participates in the introduction of new drinks, beverages, liquors and wines at a national level and administers local beverage programs. Attends weekly marketing call, weekly managers’ meeting, weekly financial reports meeting. Conducts monthly walk-through, on-site inspections and audits for all FOH & BOH operation. Develops action plans to improve areas of opportunities. Works with FOH & BOH Managers to execute menu changes, specials, price changes. Creates and maintains Standard Operating Procedure (SOP) documents for FOH & BOH. Serves as a spokesperson for Restaurant and all of the F&B Operations within the community. Region may be widely dispersed so the DO travels on-site regularly to each location. Requirements Education: BA/BS degree preferred. Culinary Arts and/or Hotel and Restaurant Management a plus Experience: Seven to ten years upscale restaurant or hotel management experience required. Two+ years multi-unit management experience with full P&L responsibility Technical Skills and Knowledge of Job: Prior experience with a computerized POS system and Reservation system Ability to recruit, develop, motivate, train and coach employees Ability to handle stress of interacting with employees and guests, handling guest complaints, and dealing with time constraints General knowledge of math/accounting principles Passion for the restaurant business Ability to do each of the hourly and salary employees’ job functions within the restaurant or bar Competency: Professional appearance and excellent interpersonal and communication skills Excellent organizational skills and attention to detail Excellent verbal and written communication skills Positive and determined attitude Work Environment Interior restaurant and kitchen; exposure to extreme temperature, grease, food, noise, appliances, and cleaning agents. Possible Hazards include but are not limited to, slipping, tripping, falling, cuts, scrapes, muscle strains and burns 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. While performing the duties of this job, the employee is regularly required to: Frequently bend, lift and carry trays weighing up to 20 lbs., flatware, glassware, cups, coffee pots, pitchers; cutlery, linen, chairs and tables Extensive mobility within and between work area, kitchen, storerooms, back of the house Ability to remain standing for the entire shift Ability to handle stress of interacting with employees and guests, handling guest complaints, and dealing with time constraints Position Type/Expected Hours of Work Travel This position is expected to travel a minimum of 70% of their time to property locations as assigned and directed. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.?