Director of Restaurant Operations

The Oak Room - Georgetown•Washington, DC

2d•$145,000 - $155,000

About The Position

The Director of Operations – Restaurants oversees effective restaurant operating procedures and develops a successful management team. The role plans and directs Food & Beverage administration and operations, assigns responsibilities and authority across food and beverage positions, and supervises front-of-house execution to support quality, safety, efficiency, and profitability. It provides financial oversight, prepares and presents financial and operating reports, and works with the Executive Chef and General Manager to maintain monthly Profit & Loss standards and meet or exceed budget expectations. The Director also oversees operational systems, POS functions, equipment and mechanical systems, employee training, regulatory and company-policy compliance, guest and employee concern resolution, and front-of-house management development. The position requires a flexible schedule, including evenings, weekends, and holidays when required, and involves extended periods of standing, walking, lifting, and bending.

Requirements

At least five years of experience in a general management role in hospitality, nightlife, or bars.
Passion for hospitality, food and beverage, and morale and culture.
Proactive and creative thinking, decision-making, and analytical skills.
Effective written and verbal communication skills.
Self-motivation and the ability to thrive in a fast-paced environment, multitask, and drive results.
Excellent interpersonal, verbal, and written communication skills.
Ability to work a flexible schedule, including evenings, weekends, and holidays when required.
Ability to stand, walk, lift, and bend for extended periods.
Ability to bend and lift up to 50 pounds.
Ability to perform tasks that may involve repetitive motions.

Responsibilities

Plan and direct Food & Beverage administration and planning functions to meet daily operational needs.
Describe, assign, and delegate responsibilities and authority for food and beverage positions.
Maintain knowledge of front-of-house job duties and food and beverage menus.
Provide financial oversight and prepare and present financial and operational reports.
Maintain in-depth knowledge of operational systems, including payroll, inventory, and purchasing.
Ensure mechanical systems are in good working order and comply with applicable federal, state, and local ordinances.
Regulate executive-level POS functions.
Oversee and supervise front-of-house operations to ensure quality, safety, efficiency, and profitability.
Assist managers in achieving profit objectives and standards for food quality, service, cleanliness, and promotion.
Work with the Executive Chef and General Manager to maintain monthly Profit & Loss standards and meet or exceed budget expectations by controlling P&L items.
Oversee employee training programs that keep staff informed about relevant industry practices.
Ensure venue compliance with laws, regulations, and company policies.
Oversee resolution of guest and employee concerns in a way that promotes guest retention.
Oversee repair or replacement of damaged or broken equipment, furniture, and other company property.
Set clear guidelines and expectations and ensure front-of-house employees follow policies and procedures.
Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate guest needs and provide professional service to support guest satisfaction.
Adhere to and oversee Department of Health and company sanitation standards.
Make decisions regarding management interviewing, hiring, and training processes.
Coach front-of-house managers and support their professional development.