What are the responsibilities and job description for the Area Director of Operations position at Margaritaville Restaurants?

Job Description

Description :

Job Overview : Responsible for strategically managing a large-scale business in a collaborative Joint Venture environment, ensuring overall guest and Staff Member satisfaction while achieving revenue and operational goals and results.

Position Description :

Leads the strategic development of the area and ensures all facets of day-to-day operations to include financial, forecasting, recruiting, entertainment, sales and marketing to ensure positive performance to budget and standards.
Develops strategic and tactical plans to support all areas of the business, including marketing, HR, training, operations, health and safety, and facilities.
Coaches Managers and Staff Members on how to anticipate, identify, and resolve issues that impact the guest experience including operational excellence, maintenance and facilities.
Coaches Managers on forecasting and attaining proper staffing levels.
Possesses knowledge of Worker’s Compensation and General Liability processes and advises venue Managers of appropriate actions.
Conducts quarterly audits of systems and processes within venues to ensure accurate compliance standards.
Provides assistance and coaching on all administrative processes within venue.
Ensures the quality of all food & beverage facilities throughout the area by coordinating with vendors and supporting others in overseeing the repair or maintenance of the building, landscape, parking lot, equipment, seating and technology; Monitors facilities plans and secures approvals as needed.
Accountable for the development, performance coaching, and timely completion of all annual salaried reviews.
Ensures accuracy of daily / weekly reporting of Staff Member’s labor hours.
Visits venues regularly to ensure that all aspects of the business meet the established standard guidelines.
Ability to perform all positions and processes within the front of house and back of house.
Develops leadership skills in managers; coaches managers on how to assess and identify potential in others.
Assesses operations, leadership, team cohesion, and performance; observes individual and team performance and conducts regular staff quality circle meetings.
Motivates managers to improve performance; coaches MIT’s, Department Heads, and Restaurant Managers on motivating Staff Members.
Delivers positive and constructive performance feedback to managers; takes appropriate progressive disciplinary action when managers are not meeting performance standards.
Follows up on Staff Member relations issues; conducts investigations as appropriate.
Establishes plans, communicates strategy, and measures specific financial goals to achieve sustained increases in restaurant sales and profitability.
Monitors performance metrics to identify emerging trends and areas of opportunity.
Strategically plans staffing needs for venue; ensures the acquisition and maintenance of a top-quality management team within the area by recruiting top-quality candidates.
Reviews sales / guest count forecasts based on historical and current trends.
Ensures accurate completion of Staff Member schedules in accordance with forecasted business volume.
Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition.
Performs other duties and tasks as assigned or determined by leadership.
Adheres to responsible alcohol service established by company policy.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
During state or national emergency situations, managers are responsible for the continued operations of the venue. The venue must remain open in less otherwise instructed by Home Office Management or the local authorities.
Adheres to all company policies and procedures as established in the Staff Member Handbook.

Requirements :

Skills / Experience :

Seven (7)-ten (10) years of experience in restaurant management; multi-unit operations and Airport Restaurant operations preferred.

Excellent written and verbal communication skills.

Ability to interact professionally with other departments and outside contacts.

Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.

Excellent judgment and decision-making abilities.

Educational Requirements :

Bachelor's degree from a four-year college or university required in Business or Hospitality Management.

Other :

Bilingual language in English and Spanish is preferred

This position will have limited travel up to 20% of the time.

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements :

Must be able to work in a fast-paced, high energy, and physically demanding environment.

Must be able to spend 70% of working time standing, walking, and reaching and 30% of working time sitting.

Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.

Feeling or grasping objects of different size and shape.

Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.

Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.

Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and / or up to 30 pounds of force frequently.

Hearing sounds at normal speaking levels with or without correction.

Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment :

Exposed to weather conditions and prevalent temperature changes.

Subject to moderate to high ambient noise levels.

Frequently required to function in narrow aisles or passageways.

Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.

Frequently required to wash hands and / or wear gloves.

Language Skills :

Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to effectively present information and respond to questions from groups of managers, clients, and guests.

Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills :

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

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