MO Field Director of Operations

This position is in Missouri, and will be responsible for overseeing several stores in the region of St. Louis. The ideal candidate must already be living in the area to apply.

We are a leading Franchisee of GoTo Foods the Franchisor for Auntie Anne's, Carvel, Cinnabon, and Jamba Juice. We have locations across the United States and are looking to add to our amazing team! (We are projecting growth in the next couple of years.

Position Summary:

The Director of Operations oversees the district managers of several restaurants in a specific region, making sure they meet sales goals and follow operational standards and laws. They aim to improve sales, manage costs, and maintain high-quality service and safety. The Director of Operations provides the vision and helps provide the strategic plan to deliver expected results.

The Director of Operations leads district managers across multiple restaurants in a designated region, ensuring they achieve sales targets and adhere to operational standards and regulations. This role focuses on enhancing sales performance, managing costs and expenses, maintaining and improving revenue goals in addition to maintaining service standards and safety protocols, and adherence to state, federal, and local employment laws as applicable. The Director of Operations also plays a pivotal leadership role, guiding the region towards its strategic objectives and ensuring successful outcomes, leading with vision and modeling company values.

Essential Duties and Responsibilities:

• Leads, coaches, develops, trains, manages, and mentors District Managers in all aspects of the position, ensuring they meet performance standards (Target Budgets, Survey Scores, etc.) and adhere to operational goals and company standards. Accountability for the management team is a key focus.
• Visits restaurants, both announced and unannounced, to evaluate and ensure operational compliance. This includes assessing facilities, staff appearance, food quality and safety, inventory management, staff training, safety protocols for employees and guests, labor scheduling, and employee relations.
• Monitors and improves workflow, ensuring high productivity and quality standards.
• Analyzes monthly sales, profit, and budgetary reports, offering timely feedback and direction to the District Managers. Collaborate with District Managers to develop plans for cost reduction, increased sales, and maximizing profits compared to the previous year, aligning with budget standards.
• Exercises discretion and good decision making when addressing the changing demands of the business.
• Address employee relations issues that couldn't be resolved at lower levels, investigate and resolve security and cash violations, and represent the company at state and federal agencies when necessary. Partners with HR leadership to maintain a consistent delivery of performance and policy expectations through the region.
• Oversees the development and succession planning for management. Prepare high-potential District Managers for advancement through one-on-one training, role modeling, developmental assignments, and guided self-study. Assists in the development of General Managers through coaching, training, and our development platforms.
• Promotes communication within the geographic area, sharing company news, events, and best practices. Maintains open channels for employee suggestions, conducts regular meetings, and interacts professionally as a collaborative team leader. Initiates cost-effective suggestions for operational improvement and provides data to contribute to the development of chain-wide policies.

Supervisory Responsibilities:

• Typically manages 4 or more direct restaurants.
• Full authority to hire, develop, appraise, motivate, promote, reward, discipline, transfer, and approve time and attendance of District Managers and below in accordance with company policies, and in compliance with federal, state and local legislation.

Additional Duties:

• Ensures full implementation of new products, programs, and applicable training.
• Oversees new unit openings and restaurant remodeling in geographic areas.
• Participates in the preparation of the annual operating budget.

Qualifications:

To perform this job successfully, an individual must be able to

• Satisfactorily perform the essential functions of the job.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.
• The requirements listed below are representative of the education and/or experience preferred.

Education and/or Experience:

• High school diploma or equivalent (GED) required, BA/BS degree required or experience in lieu of.
• A minimum of five to seven (5-7) plus years prior District Leadership experience required in the QSR industry.
• Track record of success in leading, managing, coaching, and developing high-performance teams.

License/Certifications:

• Reliable transportation.
• Current ServSafe certification required. If certification is not current, must pass ServSafe certification within 30 days of employment.
• Food Handler Permit as required by local laws.
• Compliance with all local Health Department requirements.

Job Competencies:

Communication Skills:

• Ability to read, write, and interpret routine reports, documents and correspondence.
• Ability to effectively speak with internal customers, external guests, and vendors.
• Ability to effectively listen and respond to customer needs.
• Ability to effectively make oral presentations to broad audiences.

Reasoning Ability:

• Ability to solve practical or abstract problems and deal with a variety of concrete or variables in situations where frequent standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Planning Skills:

• Ability to plan work assignments, juggle competing demands, and work under the pressure of frequent and tight deadlines.

Computer Software Skills:

• Proficiency with Microsoft Office Excel, Word, PowerPoint, and Outlook required.

Other Skills:

• Ability to quickly adapt to change and adjust priorities to meet the organizations needs.
• Excellent organizational skills are needed.
• Ability to work weekends and extended work schedules as needed.
• Standing for long periods: Managers are expected to stand for extended periods, often during busy shifts, to oversee restaurant operations and interact with customers.
• Walking quickly: They may need to walk rapidly to respond to issues or ensure efficient service during peak periods.
• Bending, reaching, and stooping: Managers may need to bend, reach, or stoop to access storage areas, retrieve supplies, or perform other tasks.
• Lifting and carrying: While the specific weight limits vary, managers may be required to lift and carry items weighing up to 100 pounds occasionally, and up to 20-50 pounds frequently

Work Environment:

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The duties, responsibilities, and requirements presented in this job description are intended to be representative in nature and should not be construed as an exhaustive list. This position is subject to the at-will employment status.