Director of Restaurant Operations

SSP•Romulus, MI

4d•$110,000 - $130,000•Onsite

About The Position

We have an exciting opportunity for a Director of Operations at the Detroit International Airport (DTW). 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

Bachelor’s Degree in Culinary, Hotel & Restaurant Management or related field highly desired; experience may substitute for education.
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.
Aptitude to monitor and control labor costs in both dollar and percentage terms.
Culinary background is desirable.
Utmost importance on food safety.
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.
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.
Relevant certifications include but not limited to Food Handlers’ Card.
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.

Nice To Haves

Bachelor’s Degree in Culinary, Hotel & Restaurant Management or related field highly desired
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.
Culinary background is desirable.

Responsibilities

Drive Management Team/Direct Reports and Hourly Team Members: in the areas of new product introductions and promotional programs; drive the implementation of these items and drive and/or provide training to management team/direct reports and hourly team members accordingly.
Focus on the Food: Ensure food quality and standards; maintain recipe adherence and portion control, ensuring compliance with company, restaurant partner and food safety specifications. Keep abreast of emerging issues in food safety and communicate adequately to functional and cross-functional partners.
Drive the Training Process: Conduct the training for management/direct reports and hourly team members on proper product preparation (for both internal and external brands), guest service techniques, and daily equipment maintenance procedures, as well as brand identity and standards.
Conduct Routine Internal Quality Assessment Audits: and complete detailed written assessments to help determine preparedness of location and concurrence with brand standards and programs.
Responsible For: financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations and possess the organizational agility to report on these measures to your manager on a regular basis.
Developing Innovative Solutions: Work with Regional Vice President/Area Director of Operations in developing innovative solutions for positive, long-term transformations within the assigned properties.
Cost Control: Optimize food and labor costs to maximize profitability.
People Development: Facilitate, participate in, and develop action plans arising out of the Company's succession planning process.
Systems and Processes: Maintains adherence to all company policies and procedures, as well as state health/sanitation standards.
Merchandising and Displays: Maintain all merchandising standards, display presentations and signing standards and monitor inventory levels.
Office Management: Handle tasks such as management of funds and media, receiving, inventory, purchasing, team member scheduling and payroll.
Forecasting and Budgeting: Assist in monitoring sales performance through the analysis of sales reports and comparison shopping.