Director of Operations - DBHC

Leap Brands is looking to fill a Director of Operations position. This position is ideal for someone who has a strong background in multi-unit operation management within the QSR Industry.

As the Director of Operations you’ll lead the operations for multiple locations with full P&L oversight, set the standards, culture and expectations for the other leaders in our company.

Our client is a results driven company that understands the success is driven from their locations and this all starts with the staff.

As the Director of Operations you must know how to train, motivate and be hands on with the team members when needed. Responsibilities : Drive sales, increase customer loyalty and reduce operating costs Use performance management tools, including development plans, to provide guidance and feedback to team Interview, hire, develop, and manage all star unit level management staff Build a strong work environment and morale Full P&L responsibilities Oversees all General Managers;

Responsible for GM development and success. Set clear expectations for GM's, their authority and autonomy and support them in developing their people & guest experience in the restaurant.

Develop leadership bench at restaurant levels. Assistant general manager and hourly managers to create succession planning and opportunities.

Provide specific feedback and coaching on management’s performance, areas of improvement & growth path. Set clear expectations for their development and execution standards at the restaurant.

Develops each GM's leadership of People, Culture, Operations & Finance. Collaboration between FOH & BOH at store and Executive level.

Insure communication between executive level and the store. Qualifications : Bachelor's Degree preferred 5+ years of experience in multi-unit management in a quick-service or full-service chain organization.

10+ years of P&L experience Demonstrated advance level ability to communicate, influence, and negotiate decisions while motivating assigned staff.

Ability to prioritize and work on multiple projects simultaneously. Demonstrated ability to work in a team environment. Prior management experience.

Knowledge of Back of House Systems, Point of Sale Systems, Restaurant Operating Systems and the Internet. Advanced understanding of budgetary concepts and procedures.

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