Director of Operations

POSITION SUMMARY: Responsible for the operations and staffing of multiple restaurants including the execution of all

company policies, procedures, programs, and initiatives. Ensures achievement of restaurant objectives are reached in all

areas, while following all company guidelines. Ensures compliance with all federal, state, and local laws. Provides

leadership, direction, training and development to managers and team.

KEY RESPONSIBILITIES:

• Develops and coaches’ general managers and conducts management orientation.

• Responsible of the staffing of multiple restaurants multiple states.

• Recruits, interviews, and hires management team members to achieve proper staffing levels.

• Directs and assigns employees as needed to ensure all aspects of service meet operational standards.

• Oversees operation standards and financial performance of restaurants including P&L reviews.

• Takes appropriate action to address employee issues and policy violations with human resources partnership.

• Monitors multiple drive-in cost control procedures for food, labor, paper, and inventory. Takes immediate

corrective action when necessary.

• Reviews and audits reports for accuracy.

• Reinforces the importance of placing guest needs first to drive-in management on a consistent basis.

• Responds to escalated guest requests and complaints in a respectful manner. Takes immediate corrective action

when necessary.

• Approves compensation levels of drive-in employees and managers within company guidelines.

• Prepares all necessary operational reports for multiple drive-ins. Develops appropriate action plans to resolve

unfavorable financial and/or sales trends.

• Adheres to and monitors management compliance of the drive-in employee handbook, policies, and practices.

• Enforces all federal, state, and local labor laws.

• Ensures compliance of all safety regulations and policies.

• Develops and implements a marketing plan for region.

• Participates in acquisitions and growth process for assigned territory.

QUALIFICATIONS/SKILLS:

• Ability to develop people.

• Ability to empower the restaurant teams to do what is right and to take care of the customer.

• Excellent verbal and written communication skills; capable of communicating effectively with customers and

employees at all levels from hourly team members to the executive team.

• Ability to travel frequently between restaurant locations.

• Excellent leadership and organizational skills with attention to detail.

• Proven track record of exceptional customer service.

• Able to work flexible hours necessary to manage and operate the restaurants effectively, including weekends

and closing shifts as needed.

Position Status:

Full-Time

Part-Time

FLSA Classification:

Exempt

Nonexempt

Travel Requirements:

Frequently Moderately Rarely None

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EDUCATION AND/OR EXPERIENCE:

• Minimum of 3-5 years’ multi-unit quick service restaurant management and leadership experience is preferred.

ESSENTIAL PHYSICAL FUNCTIONS

• Ability to stand/walk for a minimum of 8-10 hours per day.

• Must be able to lift and carry up to 50lbs.

• Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.

• Must be able to work in both warm and cool environments, indoors and outdoors.

• Must be able to tolerate higher levels of noise from music and customer traffic.