Director of Operations

Fleming's Prime Steakhouse & Wine Bar•Dunwoody, GA

About The Position

At Fleming’s Prime Steakhouse & Wine Bar, we Live, Breathe and Dream Steak & Wine! The soul of our brand is rooted in our Principles & Beliefs. Our values form the foundation for everything we do in every restaurant. They serve to guide how we lead and operate! Fleming's is rooted in our principles and beliefs. We foster a passionate team culture where everyone is supported, encouraged, engaged and celebrated. Our first in class training programs enable our restaurants to have a positive environment to learn, grow and advance. The Fleming’s Director of Operations will be responsible for achieving the financial potential of their region, while executing best in class customer service and developing talent. Specific position duties and responsibilities include the following:

Requirements

Minimum of 10 years’ experience in the restaurant industry or a related environment, with at least 3 years of complete P&L responsibility, multiple unit experience preferred.
Entrepreneurial and visionary leadership qualities with the ability to translate and influence a positive company culture a must.
High intellect and analytical capabilities.
Proven track record of coaching and increasing sales and traffic through same-store growth and effective external marketing strategies.
Proficient in coordinating regional resources including but not limited to: HR, Training, and Operations.
Excellent written and verbal communication skills to multiple audiences including executive managers, external markets, and company partners.
Well-versed in the SOPs of major restaurant organizations.
Detail-oriented, and able to delegate responsibility as needed.
Highly organized and computer literate.
Exceptional financial acumen with the ability to coach and foster shared accountability for achieving results.
Extraordinary conflict resolution skills.
Demonstrates the ability to quickly develop positive working relationships.
Availability to work a flexible schedule (nights & weekends).
Up to 75% travel required, including overnight stays.

Nice To Haves

Bachelor’s degree in business administration, Restaurant Management, Hospitality, or related field, preferred.

Responsibilities

Attain the financial objectives of the business through effective management of people, product, service and facility processes, including a focus on the revenue and profit components.
Work with the Marketing, Event & Catering, Human Resources and other support departments to provide insights to the support teams and leadership to the region
Evaluate productivity of the management team in your region and further develop an effective operations synergy for your region and the company.
Understand and modify the existing management processes and systems including labor management, safety and sanitation, inventory management, performance accountability and communication (including development and feedback mechanisms).
Evaluate and develop the Operating Partners and Chef Partners and management level team in your region and establish standards for Talent planning.
Provide visible leadership to management and employees while generating an atmosphere where the expectations of the customer are exceeded.
Develop policies and procedures to ensure the achievement of goals related to cash flow, revenue growth, cost of goods sold, labor costs and other operating expenses daily.