Director of Operations

Director of Operations SummaryThe Director of Operations will plan, direct, coordinate, and oversee operations activities in the organization, to achieve operational excellence and profitability for The Kitchen restaurants. Responsible for ensuring management employees are performing their job responsibilities, supporting culture, and developing leadership capabilities. Provide support and commitment to restaurants and management teams regarding strategy, policies, service operations, employees, and guest experience. Help to organize and maintain an exciting, inviting and progressive environment through consistency, efficiency, and hospitality. In addition to following our policies and procedures, principal responsibilities include:FinancialBe informed of each restaurant’s financial performance and guide General Managers in making decisions that will drive profitability while maintaining operational standards.Assist General Managers with P&L responsibility, including reporting on variances and drill downs.Lead quarterly budgeting process with General Managers and Home Office including annual budgets, re-forecasting, and declining balances.Hold General Managers accountable for educating in-store managers on P&L responsibility.Oversee and communicate capital expense needs.Ensure success in bonus program with each restaurant team.Adhere to company standards and service levels to increase sales and minimize costs.Ensure financial and payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.Responsible for communicating financial performance to leadership. Responsible for creating, communicating, and executing strategies and tactics for improvement.OperationsEnsure General Managers are promoting a safe work and guest environment by maintaining facilities and enforcing the company safety programs.Assure Culinary and Training teams enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, company policies and procedures, federal/state/local laws. Adhere to company-driven and outsourced safety/health audits.Administer roll-out and implementation of new training programs and policies.Audit training and staff education and make recommendations for enhancements and changes related to development and implementation.Coordinate with the operations team on facilities maintenance, budgeting, and collaboration with the operations team, provide guidance to restaurant managers in overseeing all needs of the facility, including but not limited to general cleanliness (internal and contract cleaning), equipment repair, IT needs, and landlord/CAM relations.Ensure quality assurance for food and beverage service through training, product mix analysis, guest feedback, and daily operations.Manage and delegate customer service response to feedback, reviews, and guest recovery.Audit operations goals to execution (timing, consistency, etc.) Model expertise in service operations SOP and cycle of service.Personnel ManagementProvide ongoing constructive feedback, guidance and training to current and new General Managers, Marketing, Events, Culinary, and Training while supporting their growth, independent decision making, and people management.Coach/counsel in-store managers regularly, and drive General Managers, Culinary and Training to manage staff accordingly.Have accurate knowledge of staffing needs in respective restaurants and lead recruiting efforts.Promote internal growth and skills development.Ensure positive culture, communication, and workflow between front and back of house.Perform employee performance reviews according to policy and as necessary.Guide employee discipline and oversee terminations as necessary.Planning and DevelopmentLead and manage all management hires.Follow a timeline/critical path and own individual responsibilities for new openings.Support General Managers to execute PR/Marketing campaigns on the ground.Work with Directors, Founders, and leadership to set and drive vision for all bistro concepts.Collaborate with the Home Office team on large scale policy/planning activities, from ideation to implementation.Oversee creation and maintenance of training and service manuals.GeneralMaintain favorable working relationships with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity, and effectiveness; create an environment of accountability and excellence.Develop and maintain a strong leadership team. Responsible for selection and training of General Managers.Keep Home Office departments informed of appropriate issues and take prompt action where necessary.Oversee the successful opening of future bistros.Oversee all aspects of the company’s beverage planning and service including menu planning, preparation, adherence to quality and standards. Maintain an inspiring beverage program. Update POS accordingly.Oversee all aspects of the company’s culinary program including menu oversight, adherence to quality and standards, preparation, and managing plete job responsibilities and performance objectives in a timely and efficient manner in accordance with the restaurant’s standards. Perform other duties and responsibilities as required or requested.QualificationsMinimum 3 years of experience in restaurant operations.Bachelor’s degree in Restaurant Management or related field preferred.Regular travel to restaurant locations (in and out of state) required (25-50%).Demonstrated ability to manage and organize multiple competing priorities.Work under limited supervision; strong project management skills and operational knowledge required.Excellent written and verbal communication skills.Well organized and able to assume increased responsibility as the company grows.Proficient in Google Suite, and Adobe Creative Suite products; Experience with R365, Toast preferred. Proficient in technology stacks and adept at learning new systems.Working ConditionsAbility to perform all functions at the restaurant level and office levelPosition requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWorking with hot, cold, and potentially hazardous equipment as well as operating office equipment.While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk.The employee is occasionally required to climb or balance and stoop, kneel, crouch.The employee must regularly lift or move up to 45 pounds and occasionally lift or move up to 50 pounds.Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Salary$135,000 - $155,000 annuallyBenefits we offer!Competitive salaryPTO and Paid Sick TimeHealth, vision, and dental insurance401K retirement plan with employer matchShort-term and Long-term disability insuranceWellness reimbursement programStore discountEducational ReimbursementAdvancement OpportunitiesGreat Company Culture and Community Involvement!The Kitchen is an EEO Employer. The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. #J-18808-Ljbffr

Created: 2025-10-06