Director Operations II

With a career at HMSHost, you really benefit! We offer :

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• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program refer a friend and earn a bonus

Purpose

The purpose of the Director of Operations II role is to direct all revenue generating and operations activities of the location, primarily through a team of restaurant managers and support staff, ensuring all restaurants are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned F&B Multi-Unit Manager(s), General Manager(s) and staff accountable.

The DO-II is responsible for building a successful relationship with the Landlord, Unions, DBE / Joint Venture Partners, and other stakeholders.

The DO-II uses broad discretion and judgement to make great leadership decisions.

Essential Functions

Open and Close

• Ensures all F&B Multi-Unit Managers, GMs and leadership staff recognize the importance of preparing each restaurant for next-day opening, holding leaders accountable for executing all closing and opening checklist / requirements.
• Facilitates the development and implementation of the annual budget, financial forecasts and other business goals, and leads unit management to ensure budgeted sales and profit goals are achieved.
• Develops, maintains, and fosters growth of landlord, brand and DBE partner relationships.

Staffing / Deployment

Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone.

Promotes HMSHost as an employer of choice within the local community.

• Authorizes hiring, firing, advancement, promotion or any other status change of location associates.
• Responsible for scheduling managers to ensure the branch has a leader-decision maker on site during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours.
• Holds F&B Multi-Unit Managers, GMs and leadership staff accountable for on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training / processes.
• Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives.
• Supports company recognition initiatives and develops and implements plans that will motivate and recognize restaurant staff for their contributions and performance.
• Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals.
• Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants.
• Reads and understands financial and operational data and reports to monitor progress towards zone goals and assigns associates to meet those objectives.
• Regularly meets and collaborates with the VPO / RDO about issues, decisions, people, and strategy.
• Engages with Ops Controller and regional leadership on financial decisions and enacting needed controls.

Product Availability / Working Equipment

• Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures.
• Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues / product availability.
• Ensures F&B Multi-Unit Managers, GMs and leadership staff are proficient in company used tools like MIV, Crunch Time, Kronos and other programs as utilized by the company.
• Monitor / maintain restaurant equipment, schedule routine service or repairs as needed.
• Champions minimization of waste, records as needed and participates in food donation program.

Brand Knowledge / Proficiency

• Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training / education activities as necessary.
• Embraces technology and inspires employees to understand and adopt new technologies implemented by the company.
• Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand / landlord / labor relations.
• Develops and implements creative strategies to increase revenue.

Visual / Vibe / Appeal

• Manages the day-to-day activities of associates within the branch.
• Uses judgment and discretion to resolve customer and associate questions and problems.
• Recognizes, understands, and utilizes subordinate leaders’ strengths and provides ongoing feedback.
• Ensures planned maintenance is conducted and addresses all maintenance and repair items as needed.
• Implements marketing programs as directed by OSC or brand initiatives.

Safety

• Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards.
• Holds F&B Multi-Unit Managers, GMs and leadership staff accountable for ensuring all safety standards are understood and met.
• Trains new managers and associates in wellness check protocols.
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety.

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Education and management knowledge : demonstrated through progress toward a bachelor’s degree in Hospitality Management, or through varying combinations of formal post-secondary education or successful years of hands-on experience managing multiple restaurant concepts and multiple restaurant units.
• Restaurant experience : must have demonstrated multi-unit restaurant experience, to include brands and service styles of varying complexity, with overall accountability for the success and failure of those restaurants.
• Financial acumen : possesses a solid understanding of the drivers of growth and profitability and how key financial metrics are used.
• Technical skills and abilities : Demonstrates knowledge of restaurant product and service quality, safety and operations standards.
• Builds and maintains positive relationships : Demonstrates the ability to interact with the public, team and various stakeholders in a friendly, enthusiastic and inclusive manner.
• Builds high performing teams : Ability to make sound hiring decisions and lead successful teams.
• Managing priorities and problem solving : the ability to manage multiple and concurrent priorities and apply critical thinking to solve problems.
• Communication : Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents.

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