Job Description

Director of Operations

Classification: Exempt 

Reports to: CEO & COO

Summary/Objective 

The Director of Operations oversees management of all restaurant locations including planning for growth, forecasting and maximizing profitability. 

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Manages restaurant management teams; acts as liaison between C level executives and restaurant management.
2. Ensures standards for product quality and service are maintained at all times. Initiates recommendations on improvements and training.
3. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
4. Keeps up-to-date on information, vendors and technology affecting functional area(s) to increase innovation and ensure compliance.
5. Monitors liquor costs and labor costs.
6. Interviews/evaluates all front-of-house new hires.
7. When needed, supports restaurants with service on the floor.
8. In conjunction with CFO, responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
9. For new restaurants, work with Executive Chef & General Manager on research & development, layouts, menu development and tastings.
10. Consistently meets standards outlined within Schulson Collective Core Values.

Supervisory Responsibility

This position is directly responsible for leading managers and indirectly responsible for all employees within the division.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
2. 10 or more years of experience in Restaurant Management
3. Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams.
4. Knowledgeable of Microsoft Office products, DolceClock, OpenTable, Resy and TripleSeat.
5. Prior experience leading multi-unit operations preferred.
6. Excellent written and verbal communication and problem-solving skills
7. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

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