Director of Restaurant Operations

Position Summary

The Director of Restaurant Operations is responsible for overseeing effective operating procedures within all Boujis Group restaurant venues and for developing and retaining a successful management team.

Daily Responsibilities

• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency, and profitability.
• Possesses in-depth knowledge of all operational systems in use including but not limited to payroll, inventory and purchasing.
• Possesses in-depth knowledge of all food and beverage menus.
• Direct the administrative functions of the Food & Beverage department to meet the daily needs of each venue’s operations.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food & beverage positions.
• Possesses knowledge of all front-of-house job duties.
• Provides financial oversight and prepares and presents financial and operations reports.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Regulates all executive-level POS functions.
• Assists managers in establishing and achieving predetermined profit objectives and desired standards of quality of food, service, cleanliness and promotion.
• Responsible, with the Executive Chef and General Manager, for maintaining each venue’s monthly Profit & Loss statement standards while meeting or exceeding budget expectations through controlling P&L items.
• Oversees that training programs are in place for employees to update their knowledge on relevant industry practices.
• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.
• Oversees that all guest and employee concerns are resolved in a way that promotes guest retention
• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.
• Ensures front-of-house employees follow all policies and procedures by providing clear guidelines and expectations.
• Maintain professional appearance standards as directed in the Employee Handbook.
• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.
• Protects establishment, guests, and employees by adhering to and overseeing that the
• Department of Health and company sanitation standards are followed.
• Responsible for management interviewing, hiring, and training process decisions.
• Coaches front-of-house managers as needed and assists in their professional development.

Skills/Experience

• Must have recent restaurant management experience to be considered.
• Minimum five (5) years’ experience working in a general management role in hospitality/nightlife/bars.
• Passionate about hospitality, food and beverage and morale/culture.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Strong financial acumen.
• Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

Physical Requirements

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.