Director

Key responsibilities:

• Develop and implement strategic initiatives, operational plans, and policies to optimize business performance and achieve company objectives.
• Ensure efficient and effective restaurant operations, including but not limited to food quality, service standards, customer experience, cost control, and compliance with health and safety regulations.
• Continuously evaluate operational processes, identify areas for improvement, and implement solutions to enhance productivity, streamline workflows, and drive profitability.
• Provide strong leadership and guidance to a diverse team of managers and staff, fostering a culture of high performance, accountability, and collaboration.
• Recruit, train, mentor, and evaluate top talent, ensuring the development and retention of a skilled workforce.
• Foster a positive work environment that encourages teamwork, open communication, and employee engagement.
• Develop and manage annual budgets, financial forecasts, and key performance indicators (KPIs), monitoring financial performance and implementing corrective actions when necessary.
• Drive cost management initiatives, optimizing operational expenses without compromising quality or service.
• Identify opportunities for revenue growth, new business ventures, and strategic partnerships.
• Establish and enforce standardized operational procedures, ensuring compliance with industry regulations, health and safety guidelines, and company policies.
• Oversee quality control procedures to maintain consistent product and service standards across all locations.
• Conduct regular audits and inspections to identify and resolve operational issues and maintain brand integrity.
• Collaborate with the executive team, providing regular updates on operational performance, key initiatives, and challenges.
• Foster strong relationships with suppliers, vendors, and partners, negotiating contracts and ensuring reliable delivery of goods and services.
• Represent the company at industry events, conferences, and other relevant forums.

Qualifications:

• Bachelor's in business administration, hospitality management, or a related field.
• Proven experience or in a similar senior leadership role within the restaurant industry.
• In-depth knowledge of restaurant operations, including front-of-house, back-of-house, supply chain management, and customer service.
• Strong business acumen and financial acumen, with the ability to analyze data, develop budgets, and make strategic decisions to drive profitability.
• Excellent leadership skills, with a track record of leading high-performing teams and managing complex operational challenges.
• Exceptional problem-solving and decision-making abilities, with a results-oriented mindset.
• Outstanding communication and interpersonal skills, with the ability to build relationships with stakeholders at all levels.
• Strong organizational skills and the ability to prioritize and manage multiple projects simultaneously.
• Demonstrated commitment to quality, safety, and compliance.

Key responsibilities:

• Develop and implement strategic initiatives, operational plans, and policies to optimize business performance and achieve company objectives.
• Ensure efficient and effective restaurant operations, including but not limited to food quality, service standards, customer experience, cost control, and compliance with health and safety regulations.
• Continuously evaluate operational processes, identify areas for improvement, and implement solutions to enhance productivity, streamline workflows, and drive profitability.
• Provide strong leadership and guidance to a diverse team of managers and staff, fostering a culture of high performance, accountability, and collaboration.
• Recruit, train, mentor, and evaluate top talent, ensuring the development and retention of a skilled workforce.
• Foster a positive work environment that encourages teamwork, open communication, and employee engagement.
• Develop and manage annual budgets, financial forecasts, and key performance indicators (KPIs), monitoring financial performance and implementing corrective actions when necessary.
• Drive cost management initiatives, optimizing operational expenses without compromising quality or service.
• Identify opportunities for revenue growth, new business ventures, and strategic partnerships.
• Establish and enforce standardized operational procedures, ensuring compliance with industry regulations, health and safety guidelines, and company policies.
• Oversee quality control procedures to maintain consistent product and service standards across all locations.
• Conduct regular audits and inspections to identify and resolve operational issues and maintain brand integrity.
• Collaborate with the executive team, providing regular updates on operational performance, key initiatives, and challenges.
• Foster strong relationships with suppliers, vendors, and partners, negotiating contracts and ensuring reliable delivery of goods and services.
• Represent the company at industry events, conferences, and other relevant forums.

Qualifications:

• Bachelor's in business administration, hospitality management, or a related field.
• Proven experience or in a similar senior leadership role within the restaurant industry.
• In-depth knowledge of restaurant operations, including front-of-house, back-of-house, supply chain management, and customer service.
• Strong business acumen and financial acumen, with the ability to analyze data, develop budgets, and make strategic decisions to drive profitability.
• Excellent leadership skills, with a track record of leading high-performing teams and managing complex operational challenges.
• Exceptional problem-solving and decision-making abilities, with a results-oriented mindset.
• Outstanding communication and interpersonal skills, with the ability to build relationships with stakeholders at all levels.
• Strong organizational skills and the ability to prioritize and manage multiple projects simultaneously.
• Demonstrated commitment to quality, safety, and compliance.