Director Of Restaurant Operations

Job Description

Job Description

EMPLOYER: Beau Delicious! International, LLC dba Café Yumm!

Position Title: Director of Restaurant Operations

Reports To: President

Classification: Full-Time, Salaried

FLSA Status: Exempt

Department: Operations: Restaurants

Job Description

SCOPE OF CONTRIBUTION AND RESPONSIBILITY

The Director of Restaurant Operations plays a pivotal role in driving Café Yumm!’s Mission by providing superior restaurant management services at all company owned restaurant locations. This position requires a unique combination of leadership, operational expertise, and strategic thinking to ensure smooth day-to-day operations and long-term growth. All Team Members must be familiar with and follow to the best of their ability the Mission Statement and Statement of Core Values.

ESSENTIAL FUNCTIONS

1. Provide visible leadership and inspire and motivate teams, create a positive work culture, and set clear expectations. Effective leadership fosters engagement, accountability, and high performance across all restaurant locations.
2. Understanding customer preferences and delivering exceptional experiences is crucial. Champion guest satisfaction and be attentive to feedback and trends.
3. Attain the financial objectives of the restaurants through effective management of people, product, and guest services, including a focus on the revenue, expense, and profit components.
4. Develop and implement the strategic direction to ensure that financial goals are met, including revenue, costs, and profits. Embrace change, adjust strategies quickly, and remain calm under pressure.
5. Manage and follow up on daily operations. Analyze the external and internal factors to determine where improvements may be made and how to implement those improvements.
6. Ensure throughput and follow-up. Communicate with urgency and professionalism.
7. Proactively develop team members to ensure consistency for growth within the company.
8. Collaborate with Training and Development to ensure that effective training practices and tools are being used in the restaurants to ensure consistent guest services and food.
9. Assist Area Managers, Restaurant Managers, and Assistant Managers to ensure the smooth and efficient operations of restaurants.
10. Support, reinforce, and align decisions with Café Yumm! Purpose, Mission, and Core Values.
11. Perform all other duties as assigned.

EDUCATION, TRAINING, AND EXPERIENCE

1. Bachelor’s degree, preferably in a business field.

2. 5 years of experience as a regional or area manager.

3. Strong knowledge of restaurant operations, including food safety, inventory management, scheduling, and cost control. The director should optimize processes to maximize efficiency and profitability.

4. Understanding profit and loss statements, budgeting, forecasting, and analyzing financial performance enables better decision-making and resource allocation.

5. Recruiting, training, and coaching managers and staff to build high-performing teams. Succession planning and talent retention are also important.

6. Developing and executing business strategies to expand market share, launch new initiatives, and achieve company goals.

7. Clear, effective communication with employees, senior management, vendors, and customers is key to ensuring alignment and resolving issues swiftly.

8. Ability to identify operational challenges and implement practical solutions quickly and efficiently.

9. Familiarity with restaurant management systems, POS technology, and digital marketing tools helps streamline operations and enhance the customer experience.

10. Ensuring consistent food quality, service standards, and cleanliness across all locations.

11. Staying up-to-date with health, safety, labor, and food regulations to maintain compliance and avoid risks.

12. At least ten (10) years in the restaurant industry, holding more positions with greater responsibility, including at least five (5) years of multi-unit management experience.

13. Possess a valid Oregon State driver’s license with a satisfactory motor vehicle record pursuant to BDI’s policies.

14. Must be ServSafe certified or be able to timely obtain certification with required score.

PHYSICAL ACTIVITIES REQUIRED TO PERFORM ESSENTIAL FUNCTIONS

Sitting/Mobility: Approximately 50% of time is spent working at a desk with a computer and the surrounding office environment. Approximately 10-20% of time is spent travelling from restaurant or business office to other locations. Approximately 20-30% of time is spent moving around work areas in the restaurant and adjacent vicinity spent.

Communication: Ability to communicate in an effective and professional manner with co-workers, guests, co-tenants, vendors, suppliers, and outside agencies in writing, in person, and over the phone.

Vision: Ability to effectively use a computer screen and interpret printed materials, memos, and other appropriate paperwork, and ability to use all items in the restaurant.

Lifting/Carrying: Ability to transport inventory, equipment, files, and office supplies – lift and carry up to 50 lbs.

Stooping/Kneeling: Ability to access files, supplies, and inventory in low cabinets and shelves.

Reaching/Handling: Ability to input information into POS and other computer systems; ability to retrieve and work with appropriate paperwork, equipment, and supplies; and ability to access files, supplies, and inventory in high cabinets and shelves.