Director of Restaurant Operations

SSP America•Tampa, FL

18h•$108,000 - $118,000•Onsite

About The Position

Join Our Team as a Director of Operations! $108,000 - $118,000 / year Opportunity for Quarterly Bonus and Year-end Super Bonus Comprehensive Benefits Package Career Progression Opportunities Are you an experienced foodservice professional with a passion for high-volume, a stickler for food safety, and a knack for leadership? We have an exciting opportunity for a Director of Operations at Tampa International Airport (TPA). If you thrive in a fast-paced food environment and are ready to take on a challenging and rewarding role, we want to hear from you!

Requirements

Educational Background: Bachelor’s Degree in Culinary, Hotel & Restaurant Management or related field highly desired; experience may substitute for education.
Experience: Full Service with bar restaurant General Management experience required. Quick Service Restaurant management highly desired.
10+ years of increasing responsibility of management experience in a full-service with bar restaurant environment with direct P&L responsibility and oversight of $20m+ managed sales volume and/or franchise operations management; or an equivalent combination of education and experience - preferred.
10+ years of airport terminal F&B concessions experience - highly desirable.
5+ years of multi-unit restaurant management experience with General Manager direct reports or franchise management experience – required.
Financial Skills: Aptitude to monitor and control labor costs in both dollar and percentage terms.
Technical Training: Culinary background is desirable. Utmost importance on food safety.
Technical Skills: Proficient level of computer literacy, including 3+ years demonstrated proficiency with MS Office (Word, Excel, PowerPoint, and Outlook), and Point-of-Sale (POS) systems. Effective organizational maturity to prioritize daily, weekly, monthly and yearly activities. Excellent written and verbal communication, including delivering presentations at public meetings.
Interpersonal Skills: Ability to effectively influence through knowledge, relationship management, and trust. Ability to interact at all levels, including with executives, union representatives, and diverse hourly team members. Proven track record of resolving uncomfortable situations with clients, customers, peers and direct reports.
Safety Certification: Relevant certifications include but not limited to Food Handlers’ Card.
Analytical Skills: Ability to conduct gap analysis “between desired and current state” of expressed goals, based on business planning, knowledge of basic business operations, employee satisfaction, consumer satisfaction, and marketing effectiveness.

Responsibilities

Manage All Front of House and Kitchen Activities
Drive Management Team/Direct Reports and Hourly Team Members
Focus on the Food
Problem Solving
Drive the Training Process
Conduct Routine Internal Quality Assessment Audits
Responsible For: financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations
Partners with the Corporate HR team
Developing Innovative Solutions
Cost Control
People Development
Systems and Processes
Merchandising and Displays
Office Management
Forecasting and Budgeting