What are the responsibilities and job description for the Director of Operations position at Culver's of Troy, Sidney, & Vandalia Ohio?
Join Our Family:
We’ve proudly served the northern Dayton market for over 20 years as a family-owned and operated business. Our team is at the heart of everything we do, and we genuinely treat each member like family—because we believe true success starts with the people who make it happen. Now, we’re looking for someone who shares our values to help support our existing locations and foster opportunities for future growth. If you’re driven, team-oriented, and ready to grow with us, we’d love to have you on board!
JOB DESCRIPTION
Director of Operations – Culver’s Franchises
Summary: Accountable for leading and directing restaurant operations leadership of franchise locations consisting of the following territory: Troy, Sidney and Vandalia. Responsible for leading, coaching and directing Restaurant Managers and [Assistant Managers] in support of strategic plan and company core values. Responsible for ensuring defined territory meets or exceeds operational standards, and adheres to systems, policies and procedures. Accountable for the growth and development of Restaurant Managers and building and developing staff for the successful operation of the restaurants.
Essential Functions:
Accountable for leading multi-unit restaurant operations leadership in driving same store sales and EBITDA goals in alignment with the company strategic plan. Partners with operations leadership to define territory budget and sales goals; aligns with restaurant leadership on execution of such plans. Providers coaching and support to Restaurant Managers on Profit and Loss statements; provides guidance and corrective action on labor, food, waste and other controllable measures on a periodic basis. Provides coaching and support to Restaurant Managers and Assistant Managers on inventory control, local store marketing, on premise and off premise order production and delivery in support of sales growth and the strategic plan. Responsible for territory reporting and administrative processes as directed by leadership.
Accountable for ensuring operations leadership adheres to company standards, systems, policies and procedures. Ensures Restaurant Managers comply with company policies and procedures on employee safety, food safety, brand standards, cash handling, facility maintenance, staffing levels, Federal, State and local employment laws and regulations. Coaches and trains local restaurant leadership on standards and redirects as necessary.
Accountable for effective leadership development of Restaurant Managers and Assistant Managers in support of the strategic plan. Responsible for the growth and development of the internal and external staff within defined territory. Executes performance management systems and processes in support of building and developing staff and a talent pipeline. Partners with training applications to ensure operations leadership receives necessary training tools and resources. Responsible for ensuring certified training locations are maintained in define territory. Collaborates with leadership and franchise to ensure locations adhere to federal, state and local laws and regulations. Ensures employee relations matters are investigated and resolved in a timely fashion. Establishes the company culture in alignment with core values in order to build and maintain retention.
Accountable for coaching and supporting Restaurant Managers and Assistant Managers and operations leadership in resolving guest matters and concerns. Provides training and resources to Restaurant Managers and Assistant Managers to ensure complete guest satisfaction. Responsible for ensuring guest satisfaction scores meet or exceed franchise and ownership standards.
Consistently exhibits the actions/behaviors which best demonstrate the company values; perform all other tasks as directed by the company leadership team to include all of the foregoing and to represent Culver’s and Ownership in a professional manner and demeanor in every aspect of performance.
Education and Work Experience Required:
Education: Bachelor’s degree in Marketing, Business or related field preferred or equivalent experience in Restaurant Management.
Certification: ServSafe Certification required.
Professional Experience 5 years Restaurant Management Experience; 5 year in a Multi-Unit Leader role or equivalent experience and education.
Required Knowledge, Skills, and Abilities:
Restaurant Operations
Financial Expertise
Consultation Practices
Organizational skills
Good communication and facilitation skills to multiple audiences
Marketing Skills
Computer Skills
Excellent conflict resolution skills
Excellent leadership and management
Must possess the ability to impart knowledge while fostering a partnership
Demonstrates the ability to quickly develop positive working relationships.
Ability to multi-task
Ability to serve in a self-directed role
Travel – 30%
Adherence to company core values
Physical and Cognitive Requirements:
While performing the duties of this job, this role is regularly required to communicate clearly, move, and remain in a stationary position. This role requires the occasional transport and/or moving of up to 50 pounds. This role requires the ability to regularly be able to detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in an office or remote office setting; or restaurant environment for productivity, efficiency, safety, security, and guest satisfaction.
Job Type: Full-time
Pay: $80,000.00 - $110,000.00 per year
Benefits:
- 401(k)
- Health insurance
- Paid time off
Schedule:
- 8 hour shift
- Day shift
- Evening shift
Experience:
- Restaurant management: 5 years (Required)
License/Certification:
- ServSafe (Preferred)
Ability to Relocate:
- Vandalia, OH 45414: Relocate before starting work (Required)
Work Location: In person
Salary : $80,000 - $110,000