Director of Operations

Live! Hospitality & Entertainment•Miami, FL

13d

About The Position

The Director of Operations oversees restaurant and venue operations, staffing, sales, financial performance, facilities, human resources, marketing and promotions, salesbuilding, culinary operations, and private parties and catering. The role is responsible for maintaining operating standards, maximizing revenue, achieving or exceeding P&L objectives, and ensuring effective event-day and game-day operations. The Director manages employee onboarding, payroll and wage-and-hour compliance, employee development, workplace standards, and training. Financial responsibilities include inventories, reporting and analysis, cost of goods, cash handling, banking functions, audits, and POS accuracy. The role also develops promotional plans, manages salesbuilding staff and systems, oversees back-of-house operations, menus, product handling, storage, vendor relationships, and BOH development. For private parties and catering, the Director ensures events are executed according to service, food quality, setup, payment, and other operating standards; supports repeat bookings; uses BEOs and reservation systems to manage resources and revenue; and coordinates with the sales team and Director of Sales. The position requires a flexible schedule that may include days, nights, weekends, and holidays, as well as the ability to perform the physical activities described in the posting.

Requirements

5–7+ years of experience managing and working with large restaurant operations.
At least 21 years of age.
Fluent English.
Proven ability to lead a team and demonstrate effective people management.
Effective verbal and written communication skills and the ability to listen to employees, guests, and third parties.
Flexibility and adaptability to change.
Exceptional time-management and organizational skills.
Self-motivation, attention to detail, and a passion for teaching others.
Ability to work a flexible schedule, including days, nights, weekends, and holidays.
Ability to move about facilities safely and efficiently; carry or lift items weighing up to 75 pounds; handle food, objects, products, and utensils; and push, pull, bend, stoop, and kneel.

Nice To Haves

Multi-unit management experience.
A four-year college degree or equivalent and/or coursework in restaurant management.

Responsibilities

Maintain appropriate staffing levels to maximize sales and maintain third-party shop scores of 90 or higher.
Manage office systems, including cash handling and office management.
Maximize sales during event-day and game-day operations, including pre- and post-event activities.
Achieve or exceed P&L objectives based on predetermined projections and company expectations.
Manage facility repairs and maintenance, including preventive maintenance, warranty work, daily cleaning, repairs, and related budgets.
Maintain the POS system and audit operations.
Ensure employee onboarding follows company standards.
Monitor payroll functions, timekeeping, and adjustments for compliance with the Employee Handbook.
Ensure compliance with city, state, federal, and company wage-and-hour guidelines.
Practice the company’s Open Door policies and monitor respectful treatment of employees.
Develop employees for advancement, identify promotion candidates, and recognize employees’ abilities.
Provide a professional and safe work environment.
Enforce initial, ongoing, and specialty training standards, including testing, training-material updates, and the certified trainers program.
Perform weekly inventories and assemble and submit PACE according to company standards.
Perform financial reporting and analysis as directed by superiors.
Maintain cost of goods (COGs) according to company standards.
Execute cash-handling procedures, including safe maintenance, deposits, change orders, and banking functions.
Conduct random audits of financial operations and maintain POS accuracy and efficiency.
Develop and execute weekly and monthly promotions to build the brand and generate revenue.
Request and use collateral for promotional and marketing efforts, and manage the 120 promotional calendar.
Oversee the scheduling and effectiveness of promotional hours and outings, and apply the district marketing plan to venue operations.
Manage salesbuilding personnel and monitor and adjust salesbuilding offers to meet designated goals.
Approve and monitor salesbuilding collateral and outreach, oversee sales reports, and manage salesbuilding systems such as check-ins and data collection.
Oversee designated back-of-house systems and maintain and monitor menus.
Oversee product chain of custody, food and supply storage, vendor relationships, BOH staffing, and crew development.
Establish and maintain BOH standards, including ticket-time standards and expediting operations.
Ensure private parties are executed according to plan, including food service and quality, greeting, POS and payout procedures, setup and décor, party rentals, and supply storage.
Work toward rebooking repeatable parties and use BEOs and the reservation system to use resources effectively and maximize revenue.
Provide timely information to the sales team and Director of Sales to support party bookings.
Provide feedback to improve menus and operations and keep the sales team informed.
Manage the weekly BEO meeting.