Senior Operations Leader — Hospitality & Team

The role of Director of Operations, PM role is one that embodies character, chemistry, competency, capacity, and the entrepreneurial spirit. The Director of Operations is a forward-thinking partner providing visionary leadership to ensure the overall effort of the director, shift leaders, team leaders, and team members achieve business goals. They must have integrity, a deep desire to do what is right versus “being right” to build a strong and healthy organization.

The leader must maintain chemistry with the team where they create a fun and caring environment for talent to be nurtured. This senior-level role would be responsible for cultivating harmony and a thriving culture among the team.

Additionally, the Director of Operations would primarily partner with the Operator to own, to grow, and to take the business to the next level through: excellent operations, a “REMARK”able Drive Thru experience, a thriving catering business, and development of senior leadership through consistent development meetings and one-on-one sessions. A Director must always be growing themselves through leadership material as well as developing others around them.

Directors must always be professional, mature, positive, growth-minded, and poised. They must always be a humble servant leader, willing to share success, receive and give feedback.

Requirements/Responsibilities
The Director of Operations is responsible for:
• Overseeing the Best-in Class Hospitality to guests
• Overseeing Front of House shifts and teams of 14-18 team members
• Directing the daily operations of a quick-service restaurant
• Ensuring that food safety and quality assurance standards are me
• Enforce team member handbook policies
• Handles and documents all Team Member coaching(s), disputes, and corrections with grace and clear communication.
• Passion for serving and helping others
• Finds opportunities to be generous with our guests and our team
• Leading and overseeing the coordination of all aspect of PM operations
• Maintains shift productivity and labor goals, including break compliance
• Ensures adherence to all safety and security procedures
• Cash management and flow during day part
• Excellence in daily operations of a high-volume, fast-paced restaurant
• Respectful and immediate response to guest needs
• Take and assemble catering orders
• Ensure stewardship of all resources, even the smallest things: paper goods, towels, etc.