Job Description

The Director of Operations plays a critical role in overseeing and streamlining our daily operational activities, ensuring efficiency, productivity, and compliance with company structure across all properties. This role involves strategic planning, process improvement, team management, and cross-functional collaboration to achieve organizational objectives. Key Responsibilities: Operational Strategy and Planning Develop and execute operational strategies aligned with the company’s overall objectives and goals. Analyze operation plans to optimize operational efficiency, reduce cost, and increase productivity for all properties. Create comprehensive training manuals for all Front of House (FOH) departments & work alongside the Culinary team to have training materials for all staff. Forecast operational needs and devise plans for scalability to accommodate business expansion. Multi-Unit Management Oversee the operation of all properties ensuring compliance with brand standards, and operational protocols. Collaborate with Operation Managers to ensure an exceptional guest experience at all of our locations. Review, and approve all Operation Manager’s schedules two weeks in advance, Oversee all inventory reports for all properties, including approving all FOH supply orders, and FOH tabletop orders. Oversee and manage all the cleaning operations for the restaurants. Act as the primary point of contact and manage relationships with facility repairs, and maintenance companies. Team Leadership and Development Provide strong leadership to Operation Managers and teams, setting clear and transparent expectations and having performance Key Performance Indicators (KPIs) for each. Develop Standard Operating Procedures (SOPs) for training manuals for all FOH Departments. Ensure 90-day performance evaluations for new employees are conducted, along with annual reviews conducted with constructive feedback and identify opportunities for skill development and growth. Customer Experience Enhancement Focus on enhancing the overall customer experience through efficient operations, superior service, and consistent quality. Address customer feedback and concerns, implementing improvement to exceed customer expectations. Compliance and Standards Ensure compliance with health and safety regulations, food quality standards, and all applicable legal requirements. Uphold brand standards and policies across all restaurant locations, maintaining consistency and integrity. Skills: Leadership Responsible for inspiring and guiding their team to accomplish their objectives, with the ability to delegate responsibilities effectively. Demonstrates an unwavering commitment to undertaking tasks, regardless of their scale or complexity, to guarantee the overall success of corporate or local initiatives. Communication Demonstrate an ability to engage in communication with different people including staff members, customers, and vendors. Must engage in effective communication within the organization. Must be able to manage conflict within the team. Organization Demonstrate effective time management skills. Delegation and prioritization must be part of the Director’s skill set. Passion for Hospitality Drive for self-development to maintain a competitive advantage throughout the hospitality market. Be able to be fluent with Resy, Toast, Sling, TripleSeat, and other technology used to support operations. Qualifications Bachelor’s degree in Hospitality Management, and/or Business Administration. Preferred Master's Degree in Business and or Hospitality. Extensive experience (5-8 years) in restaurant operations, with a proven track record in multi-unit management. Strong financial acumen and experience in managing budgets, analyzing financial statements, and maximizing profitability Exceptional leadership skills with the ability to motivate and manage diverse teams. Deep understanding of restaurant operations, industry trends, and customer preferences Excellent communication, interpersonal, and problem-solving skills. Work Environment We offer our work family an enriching work environment to grow within. This position is salaried, and it estimates around 55-60 hours per week. We invite you to join our creative and passionate team of hospitality professionals as the Director of Operations at L’ardente, Love Makoto, and Unconventional Dinner. We are an Equal Opportunity Employers and provide equal employment opportunities to all applicants for employment without regard to color, race, gender identity, age, disability, religion, sexual orientation, national origin, genetic information, marital status, or status-covered veteran following applicable law. More detail about L'Ardente part of Garden Hospitality, please visit #J-18808-Ljbffr L'Ardente

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