Director of Operations functions as the strategic leader of all BLT Restaurant Group’s food and beverage/culinary operations in the New York area. The Director of Operations oversees the development and implementation of departmental strategies and ensures implementation of the service strategy and initiatives. The position ensures the food and beverage/culinary operation meets the BLT Restaurant’s target guest needs, and focuses on growing revenues and maximizing the financial performance of the department. 

Essential Functions

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments.
• Develop, implement and monitor schedules for the operation of all food outlets and bars to achieve a profitable result.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Work with and report to BLT Restaurants’ corporate managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, and promotion.
• Regularly review and evaluate the degree of customer acceptance of all facilities. Recommend to BLT Restaurants’ corporate management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market or a change in the competitive environment.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associated at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
• Is responsible for the administration all applicable BLT Restaurant Standard Operating Procedures.

Supportive Functions:

• Monitor food and beverage activities and troubleshoot problems. 
• Assist/Oversee F&B training programs, including Alcohol Awareness training, Proper Food handling training.
• Responsible for the hiring, training, and direction of new department associates.
• Responsible for assisting in employee termination.
• Ensure food and beverage quality standards are complied with and that all health and quality procedures are consistently applied.
• Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.
• Responsible for proposing capital improvement needs for property.
• Take every opportunity to amaze the guests.
• Ensures all guests are being treated in an efficient and courteous manner and that all BLT Restaurant standards are being applied.

Requirements:

• Requires good communication skills, both verbal and written.
• Ability to travel internationally to properties for trainings.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Extensive knowledge of the restaurant industry.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA.

Why BLT Restaurant Group:

• Paid Time Off
• Full benefits package after 90 days with 75% paid premiums
• 401k with employer match
• Flex Spending Accounts for Parking, Transit, Medical & Dependent Care
• Dining discounts in BLT restaurant locations