Director of Operations

The Director of Operations can be based in Orlando, Jacksonville, Daytona or South Florida (Miami and surrounding areas).The Director of Operations is responsible for overseeing Restaurants and directing their region of assigned restaurants in accordance with established company standards and expectations. They are responsible for implementing and executing all operations strategies to achieve desired results. In addition to ensuring that the operation is financially successful, a Director of Operations must positively impact overall company operations, and operate in an efficient, effective, and engaging manner. They will be held accountable for the overall financial results of the restaurant, as well as the selection, development, and retention of all Management and hourly Team Members.People, People First and People GrowthAttracts, selects, hires, trains, coaches, and retains top quality talent, Managers, Supervisors, & Team Members, to operate and achieve desired business objectives and reinforce high performance standardsAchieves Promote-from-Within development goalsCreates and implements a General Manager succession plan for all restaurants to support company growthEnsures management teams are cohesive, and the dynamics of the management teams exhibit complimentary experience and skills Evaluates strengths and areas of opportunity of Managers in the region, with development plans in place for future leadersCommunicates and lives in attitude and action the company visionCommunicates expectations and initiatives in a timely, effective, straightforward, and consistent mannerUtilizes roll-out meetings, conference calls, etc. to ensure timely and accurate communicationEnsures expectations are clear and provides timely, direct, and honest feedback, initiating corrective action appropriately.Provides timely, consistent, direct, and honest performance feedback to all ManagersEnsures accountability is 100% consistent and fair. Holds themselves and their region accountable.Provides coaching and counseling to Managers to include, but not limited to, performance training, development, management, employee relations/disciplinary action and conflict resolutionGuest ExperienceManages the guest feedback process and recovery of unhappy Guests, to ensure the return of every Guest, (Chatmeter, STARS, etc.)Collaborates with General Managers to create actions plans to resolve and close issuesWorks shifts alongside all Managers to include night visits and weekends scheduled on calendarsCoaches managers and Team Members during visits, providing feedbackEnsures restaurants are fully informed and understand new programsEnsures training tool, time and resources are provided to effectively implement programsPresents a professional image to Managers, Team Members, Guests, and Supply PartnersEnsures that each restaurant facility is clean and well-maintained. Manages the repairs/maintenance, as well as capital expenditures appropriately.SalesBuilds and maintain positive relationships with area businesses and social communitiesActively Participates in charitable and community eventsShares best practices that in order to drive traffic in other restaurantsEnsures a strong understanding of the competition and business opportunities in each marketPartners with General Managers to develop and implement a short and long-term business plan that promotes increasing sales, traffic and profit growth, prioritizing the focus units first)Responsible for analyzing all profit and loss statements,identifies sales and day-part deficiencies, along with other issues that may impede restaurant performance. Partners with General Managers to implement solutionsProfitsEnsure the Management Team understands the P&L and works toward operating with cost efficiency in their Areas of ResponsibilityOperate financially profitable businesses without sacrificing the Guest experienceConducts Quarterly Business Reviews, (“QBRs”), with General Managers to create plan to achieve objectives and the budgetProactively analyzes P&L with GM to identify issues and areas of opportunity, measures results and adjust as needed.Completes one inventory per location a quarter to ensure accuracy and integrity, as well as ensure that appropriate inventory levels are maintainedRegularly audits money handling, to include verification of safes, paid outs, and depositsLeverages all tools and data to identify underperforming restaurants, challenges, and opportunitiesLeverages knowledge of region/market best practices and implements where appropriateUtilizes/shares knowledge of all levers that impact the P&L expense itemsOperational ExcellenceProvides ongoing operational training and supervision to Managers and hourly Team Members to ensure flawless execution of all company processes, procedures and practicesConducts the Regional Manager Checklist once a month. Provides detailed notes to the management team and DVP. Follows up to ensure that action items are completed. Collaborates with General Managers creating actions plans to resolve and close issuesWorks shifts alongside all Managers, to include night visits and weekends scheduledMaintain Health and Sanitation Standards throughout their regionResponsible for upholding all legal and law mandates, ensuring that all areas of compliance are maintained.Audits sales Projections in Hot Schedules/CrunchtimeConducts Quality of Operations audits once a quarter per restaurant Oversees the implementation of all newsystems implemented in the restaurantsLives the Mission and Core ValuesUses the Mission and Core Values as a guide in attitude and actionsHolds oneself accountable to the daily demonstration of our Mission, Core Value and Code of Conduct in their personal behaviorDefines Mission and Core Values to MIT’s during the New Hire OrientationCoaches/collaborates with General Managers and Managers to ensure decisions reflect the Mission and Core ValuesREQUIRED SKILLS AND EDUCATIONStrong decision-making and leadership behaviorsExhibits strong technical skill set to drive the business forward through process improvementProven financial planning, cost accounting, and budgeting experienceStrong guest focus skills; including owning guest loyalty and recoveryMust possess strong verbal, written, and listening skillsManager Food Safety CertificationPHYSICAL DEMANDSThe Director of Operations is expected to be able to perform the job functions with reasonable accommodation. Physical demands include:Moving throughout the restaurant 85% of the time; including both the front and back- of-the-houseStanding for long periods of up to 10 hours at a timeExposure to heat in the kitchen while inspecting food prep, line cook work areas and at the expeditor area where Guest food orders are being deliveredTolerance for a loud work environment; to include music, sporting events, and guests over long periods of timeStooping and/or crouching to retrieve items from the floorStretching or climbing a ladder to retrieve items out of arm’s reachListening to Guest issues and Manager and Team Member comments or concernsFrequently moves, carries, and lifts food & beverage items weighing up to 40 pounds

Created: 2025-10-03