Director of Restaurant Operations

Compass Group•Chicago, IL

5d•$110,000 - $120,000

About The Position

The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary Turn every service into an experience worth coming back for. As the Director of Restaurant Operations, you will lead restaurant operations across the assigned business, will guide managers and team members in delivering Levy hospitality standards, and will oversee financial performance, staffing, service execution, and operational consistency. You will partner with culinary and operational leaders to strengthen the guest experience while meeting business objectives.

Requirements

Previous restaurant, foodservice, or hospitality management experience as a Director or General Manager
Experience managing restaurant financials, including budgets, labor costs, food costs, forecasts, and inventories
Proficiency with Microsoft Office, including Word, Excel, and PowerPoint
Experience with restaurant scheduling, inventory, and point-of-sale systems
Applicable food safety and alcohol-service certifications as required by the assigned operation

Nice To Haves

Fine Dining experience is preferred

Responsibilities

Leads daily restaurant operations and service execution.
Oversees restaurant managers and team members.
Maintains established hospitality and service standards.
Monitors sales, labor, food costs, budgets, forecasts, and profitability.
Reviews staffing levels and schedules against anticipated business.
Partners with culinary leadership on menus, product quality, and execution.
Addresses guest feedback and identifies opportunities to improve the experience.
Ensures inventories, financial reports, and operational reports are accurate and timely.
Maintains safety, sanitation, food safety, and responsible alcohol-service standards.
Supports hiring, training, development, and performance management.
Builds productive relationships with venue and operational partners.
Identifies opportunities to improve efficiency, revenue, and restaurant performance.