What are the responsibilities and job description for the Operations Professional position at Cafe Nunez?
Job description
Chief Business & Operations Officer (CBOO)
As the Chief Business & Operations Officer for our restaurant group, this leader drives operational excellence and revenue growth by balancing stringent cost control with dynamic, customer-centric restaurant strategies. The role oversees marketing, purchasing, employee management, restaurant operations, and business development to ensure a superior dining experience, high-quality food standards, and robust profitability.
Director of Marketing
Oversee the development and execution of local and digital marketing campaigns that drive foot traffic, takeout, delivery, and catering orders while maximizing ROI.
Craft promotions for all segments of the business’s offerings, such as seasonal menus and special events, to boost brand awareness and customer engagement.
Utilize data analytics and social media insights to refine marketing expenditures and optimize customer acquisition costs.
Director of Purchasing
Source premium ingredients and restaurant supplies at competitive prices to uphold high food quality while reducing costs.
Align purchasing decisions with seasonal menu offerings and sales forecasts to optimize food costs and minimize waste.
Enforce strict budget adherence and cost-control measures, ensuring that procurement supports overall revenue and profit targets.
Employee Management & Development
Define and refine roles tailored to the fast-paced restaurant environment to enhance productivity and service quality.
Develop staff scheduling strategies that meet fluctuating dining demands while maintaining labor costs within target percentages.
Implement ongoing training in food safety, customer service, and operational best practices.
Keep employee files up to date to ensure compliance with labor laws and support performance management.
Restaurant Operations
Manage vendor and supplier relationships to secure timely delivery of fresh ingredients and maintain consistent quality standards.
Conduct regular audits of inventory, kitchen equipment, and dining facilities to identify opportunities for cost savings and operational improvements.
Ensure adherence to food safety, hygiene, and local regulatory requirements at all times.
Business Development
Identify and implement innovative operational improvements that reduce costs while driving top-line revenue growth.
Research market trends to create new dining experiences, capture emerging customer needs, and boost engagement.
Develop additional revenue channels, such as catering services, event hosting, and enhanced online ordering systems.
Expand and optimize special event and catering operations to increase profitability across the restaurant portfolio.
Job Type: Full-time
Pay: $80,000.00 - $120,000.00 per year
Schedule:
10 hour shift
Ability to Commute:
New York, NY 10001 (Required)
Ability to Relocate:
New York, NY 10001: Relocate before starting work (Required)
Willingness to travel:
25% (Preferred)
Work Location: In person
Chief Business & Operations Officer (CBOO)
As the Chief Business & Operations Officer for our restaurant group, this leader drives operational excellence and revenue growth by balancing stringent cost control with dynamic, customer-centric restaurant strategies. The role oversees marketing, purchasing, employee management, restaurant operations, and business development to ensure a superior dining experience, high-quality food standards, and robust profitability.
Director of Marketing
Oversee the development and execution of local and digital marketing campaigns that drive foot traffic, takeout, delivery, and catering orders while maximizing ROI.
Craft promotions for all segments of the business’s offerings, such as seasonal menus and special events, to boost brand awareness and customer engagement.
Utilize data analytics and social media insights to refine marketing expenditures and optimize customer acquisition costs.
Director of Purchasing
Source premium ingredients and restaurant supplies at competitive prices to uphold high food quality while reducing costs.
Align purchasing decisions with seasonal menu offerings and sales forecasts to optimize food costs and minimize waste.
Enforce strict budget adherence and cost-control measures, ensuring that procurement supports overall revenue and profit targets.
Employee Management & Development
Define and refine roles tailored to the fast-paced restaurant environment to enhance productivity and service quality.
Develop staff scheduling strategies that meet fluctuating dining demands while maintaining labor costs within target percentages.
Implement ongoing training in food safety, customer service, and operational best practices.
Keep employee files up to date to ensure compliance with labor laws and support performance management.
Restaurant Operations
Manage vendor and supplier relationships to secure timely delivery of fresh ingredients and maintain consistent quality standards.
Conduct regular audits of inventory, kitchen equipment, and dining facilities to identify opportunities for cost savings and operational improvements.
Ensure adherence to food safety, hygiene, and local regulatory requirements at all times.
Business Development
Identify and implement innovative operational improvements that reduce costs while driving top-line revenue growth.
Research market trends to create new dining experiences, capture emerging customer needs, and boost engagement.
Develop additional revenue channels, such as catering services, event hosting, and enhanced online ordering systems.
Expand and optimize special event and catering operations to increase profitability across the restaurant portfolio.
Job Type: Full-time
Pay: $80,000.00 - $120,000.00 per year
Schedule:
10 hour shift
Ability to Commute:
New York, NY 10001 (Required)
Ability to Relocate:
New York, NY 10001: Relocate before starting work (Required)
Willingness to travel:
25% (Preferred)
Work Location: In person
Salary : $80,000 - $120,000
