POSITION SUMMARY: Reporting to the company’s COO, the Director of Operations is responsible for overseeing and managing all aspects of restaurant operations, for both new and existing entities. This position will lead the operating restaurants’ management team and ensure that all properties achieve stated objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and sanitation. This role will work to ensure standard operating procedures, best people practices and compliance, and service standards are consistently met at all properties.
GENERAL EXPECTATIONS
§ Act with integrity, honesty and knowledge that promote the culture, values and mission of MINA Group Restaurants and our Partners.
§ Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
§ Displays consistent attention to detail and follow through of all restaurant policies and procedures.
§ Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
§ Understands the value and relationship of partners and investors.
§ Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
§ Drives and creates a culture of learning and development.
§ Leads staff to ensure that MINA Group service standards are consistently adhered to through guest feedback, reviews and secret shop reports.
§ Drives financial performance within the operations
§ Understands and complies with all MINA Group Standard Operating Procedures (Book of Law).
§ Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.
ESSENTIAL JOB FUNCTIONS include the following. Other duties may be assigned.
The position’s responsibilities span several departments, both internal & external to the restaurant (individually or in a multi-unit capacity) and are organized into the following categories.
§ Implements corporate operations standards and practices to ensure consistency and excellence within the Restaurant Operations.
§ Oversee outlet leaders to ensure that they maintain restaurant brand, identity, vision and concept and articulate that vision to restaurant staff.
§ Ensure consistency of service, prices, restaurant image and improvements across all properties.
§ Train and development leaders within the operations as per Mina Group standards and procedures.
§ Collaborates with MINA Group Finance, Human Resources, Learning & Development, Development and PR/Marketing staff to ensure consistency of message and fluid communication.
§ Collaborate with MINA Group Marketing Department on all things related to marketing, PR and grassroots.
§ Participates in Weekly Manager Meetings. Understands and assists in unit economics.
§ Maintains profit and loss accountability for outlets as well as participation in corporate budget planning and forecasting.
§ Complies with all federal, regional and local legal and safety standards. Trains outlet leaders in best practices and corporate responsibilities to ensure legal compliance.
§ Manage and mentor the outlet leadership team, challenge them to learn, grow and lead our entities.
Review Daily Logs
§ Address financial issues and works with restaurant management to identify root cause issues
§ Address service issues and works with restaurant management to identify root cause issues
§ Address staffing issues and works with restaurant management to identify root cause issues
§ Address R&M issues and works with restaurant management to identify root cause issues
§ Address comps and QSA's (quality service assurance) and works with restaurant management to identify root cause issues
Weekly Meetings
§ Reviews financial information/key performance indicators for the restaurant including comps, check averages, gross revenue, cover count, and PDR sales)
§ Reviews labor cost, including overtime, and ensures restaurant is on track to budget
§ Reviews sales strategy plan with restaurant management and ensures consistent execution
§ Review grassroots plan with designated Events & Experiences Manager and/or restaurant management
Financial
§ Ensure restaurant comps/discounts/voids are in compliance as per SOP
§ Review and approve all financials
§ Participate in the annual budgeting process
§ Participate in the monthly financial review
§ Drives financial performance
§ Teaches and trains on financial acumen within the operations
Training
§ Ensure outlets are following hourly and management training syllabus
§ Ensure outlets are conducting knowledge tests
§ Ensures restaurant management is adhering to HR/people best practices
§ Ensures outlets are having weekly department meetings
§ Evaluates Pre-shifts and makes recommendations for improvement
§ Cross training of managers within our restaurants
§ Participate in MINA Group Orientation
§ Follows up on training standards
§ Follows up on new hire training
Scheduling
§ Reviews weekly manager schedules and ensures break compliance (meal & rest breaks) are scheduled
§ Reviews weekly department schedules
§ Approves manager vacations
§ Forwards manager vacations to HR department
Miscellaneous
§ Assist COO in assessing performance of General Manager/restaurant management and contributing/writing Performance Appraisals of management staff
§ Will assist with employee status change process oversight
§ Train and onboard new leaders to Mina Group
§ Build relationship with all partners
§ Follow up on china/glass/silver inventory and orders
§ Ensure guest complaint procedures are followed consistently
§ Drives Holidays and Special events
§ Follow up on any Quality Service Assurance, negative review and shops
§ Collaborate with COO & Finance Department in creating budgets
Physical Plant
§ Assists in driving preventative maintenance plans in the operations
§ Lighting
§ Sound
§ Technology
§ FF&E
§ Restaurant Cleaning
Sales and Marketing
§ Work closely with The Marketing Department to ensure restaurant sales/marketing initiatives are executed at a high level/efficiency in resources allocation and driving traffic to the restaurants
§ Manages and builds the following work relationships: hotel sales department, event planners, casino marketing, and concierge relationship
§ Assists/executes against restaurant grass roots marketing effort
§ Ensures guest database is completed on a timely and consistent basis
Service
§ Maintenance of MINA Group standards (physical plant)
§ Restaurant site inspections provided post visits
§ MINA Timing Standards adhered to
§ Restaurants operate service as per SOP’s and SOS
TRAVEL: 70% to 80% of travel required to perform the essential job functions aforementioned. Travel requirements will be at the discretion of MINA Group.
SUPERVISORY RESPONSIBILITIES: Supervises all leadership positions and assists restaurant management and task force. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
REQUIRED 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.
§ Minimum 8 years of restaurant management.
§ Minimum three restaurant openings (in a management position).
§ Experience in hiring/interviewing and training.
§ Minimum three years’ experience in standard Human Resources policies and procedures.
REQUIRED EDUCATION and/or EXPERIENCE:
§ Minimum of 10 years’ experience in the restaurant/hospitality industry.
§ Must have a working knowledge of FOH management and operations.
§ Must understand standard management and training principles and theories.
§ Must understand all health, safety, and sanitation practices.
§ Must have strong computer skills with working knowledge of Microsoft Office, Outlook and InDesign.
§ Four-year College Degree preferred.
REQUIRED COMPETENCIES:
§ Business Acumen and Agile Learner
§ Communication & Consultation Skills
§ Problem Solving and Critical Thinking
§ Company Cultural Awareness
§ Leadership & Navigation throughout the organization
§ Relationship Management
LANGUAGE SKILLS: Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers, customers and Mina Group Executives.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Director of Restaurants to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
§ Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
§ Must be able to stand and exert well-paced mobility for at least 8 hours in length.
§ Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
§ Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
§ Must be able to lift trays of food or food/inventory items weighing up to 30 lbs. on a regular and continuing basis.
§ Must be able to push and pull carts and equipment weighing up to 250 lbs. semi-frequently.
§ Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.
§ Must be able to exert well-paced ability in limited space.
§ Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
§ Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.
§ Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
§ Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
§ Requires manual dexterity to use and operate all necessary equipment.
While performing the duties of this job, the Director of Restaurants is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Director of Restaurants is occasionally required to stoop, kneel, crouch, or crawl. The Director of Restaurants must occasionally lift and/or move up to 30 pounds.
WORK CONDITIONS: The work environment characteristics described here are representative of those a Director of Restaurants 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 usually moderate, but can be high when working at sites during the construction process.
COMMENTS: This job description is not an exclusive or exhaustive list of all the job functions that a Director of Restaurants in this position may be asked to perform from time to time.
