Director of Operations - East Coast

MINA Group•San Francisco, CA

1d•$150,000 - $175,000•Hybrid

About The Position

Reporting to the company’s COO, the Director of Operations is responsible for overseeing and managing all aspects of restaurant operations, for both new and existing entities. This position will lead the operating restaurants’ management team and ensure that all properties achieve stated objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and sanitation. This role will work to ensure standard operating procedures, best people practices and compliance, and service standards are consistently met at all properties.

Requirements

Minimum 8 years of restaurant management.
Minimum three restaurant openings (in a management position).
Experience in hiring/interviewing and training.
Minimum three years’ experience in standard Human Resources policies and procedures.
Must have a working knowledge of FOH management and operations.
Must understand standard management and training principles and theories.
Must understand all health, safety, and sanitation practices.
Must have strong computer skills with working knowledge of Microsoft Office, Outlook and InDesign.
Ability to read and interpret general business documents.
Ability to write reports and business correspondence.
Ability to effectively present information and respond to questions from managers, customers and Mina Group Executives.

Nice To Haves

Four-year College Degree preferred.

Responsibilities

Implements corporate operations standards and practices to ensure consistency and excellence within the Restaurant Operations.
Oversee outlet leaders to ensure that they maintain restaurant brand, identity, vision and concept and articulate that vision to restaurant staff.
Ensure consistency of service, prices, restaurant image and improvements across all properties.
Train and development leaders within the operations as per Mina Group standards and procedures.
Collaborates with MINA Group Finance, Human Resources, Learning & Development, Development and PR/Marketing staff to ensure consistency of message and fluid communication.
Collaborate with MINA Group Marketing Department on all things related to marketing, PR and grassroots.
Participates in Weekly Manager Meetings. Understands and assists in unit economics.
Maintains profit and loss accountability for outlets as well as participation in corporate budget planning and forecasting.
Complies with all federal, regional and local legal and safety standards. Trains outlet leaders in best practices and corporate responsibilities to ensure legal compliance.
Manage and mentor the outlet leadership team, challenge them to learn, grow and lead our entities.
Review Daily Logs: Address financial issues and works with restaurant management to identify root cause issues, Address service issues and works with restaurant management to identify root cause issues, Address staffing issues and works with restaurant management to identify root cause issues, Address R&M issues and works with restaurant management to identify root cause issues, Address comps and QSA's (quality service assurance) and works with restaurant management to identify root cause issues.
Weekly Meetings: Reviews financial information/key performance indicators for the restaurant including comps, check averages, gross revenue, cover count, and PDR sales), Reviews labor cost, including overtime, and ensures restaurant is on track to budget, Reviews sales strategy plan with restaurant management and ensures consistent execution, Review grassroots plan with designated Events & Experiences Manager and/or restaurant management.
Financial: Ensure restaurant comps/discounts/voids are in compliance as per SOP, Review and approve all financials, Participate in the annual budgeting process, Participate in the monthly financial review, Drives financial performance, Teaches and trains on financial acumen within the operations.
Training: Ensure outlets are following hourly and management training syllabus, Ensure outlets are conducting knowledge tests, Ensures restaurant management is adhering to HR/people best practices, Ensures outlets are having weekly department meetings, Evaluates Pre-shifts and makes recommendations for improvement, Cross training of managers within our restaurants, Participate in MINA Group Orientation, Follows up on training standards, Follows up on new hire training.
Scheduling: Reviews weekly manager schedules and ensures break compliance (meal & rest breaks) are scheduled, Reviews weekly department schedules, Approves manager vacations, Forwards manager vacations to HR department.
Miscellaneous: Assist COO in assessing performance of General Manager/restaurant management and contributing/writing Performance Appraisals of management staff, Will assist with employee status change process oversight, Train and onboard new leaders to Mina Group, Build relationship with all partners, Follow up on china/glass/silver inventory and orders, Ensure guest complaint procedures are followed consistently, Drives Holidays and Special events, Follow up on any Quality Service Assurance, negative review and shops, Collaborate with COO & Finance Department in creating budgets.
Physical Plant: Assists in driving preventative maintenance plans in the operations (Lighting, Sound, Technology, FF&E, Restaurant Cleaning).
Sales and Marketing: Work closely with The Marketing Department to ensure restaurant sales/marketing initiatives are executed at a high level/efficiency in resources allocation and driving traffic to the restaurants, Manages and builds the following work relationships: hotel sales department, event planners, casino marketing, and concierge relationship, Assists/executes against restaurant grass roots marketing effort, Ensures guest database is completed on a timely and consistent basis.
Service: Maintenance of MINA Group standards (physical plant), Restaurant site inspections provided post visits, MINA Timing Standards adhered to, Restaurants operate service as per SOP’s and SOS.