Director Operations II

Avolta•Louisville, KY

1d•$81,915 - $102,394•Onsite

About The Position

The Director of Operations II directs revenue-generating and operational activities at the location, primarily through restaurant managers and support staff. The role ensures restaurants are clean, staffed, open, and operating to high operational and financial standards, holding F&B Multi-Unit Managers, General Managers, and staff accountable. The Director builds and maintains successful relationships with the landlord, unions, DBE and joint-venture partners, and other stakeholders, using broad discretion and judgment in leadership decisions. The position oversees business planning and results, staffing and deployment, employee engagement and development, product availability, equipment maintenance, brand standards, marketing initiatives, customer and associate concerns, and health and safety compliance. It collaborates with regional leadership and the Operations Controller on operational and financial matters. The role is an exempt branch-level leadership position and typically reports to the Regional Director of Operations. The schedule varies and rotates to include on-site coverage during different operating days and hours, including some opening, busy-period, and closing shifts.

Requirements

Ability to direct restaurant operations and revenue-generating activities through managers and support staff.
Ability to exercise broad discretion and judgment in leadership decisions.
Knowledge of financial and operational data and reports, budgets, forecasts, sales, and profit goals.
Ability to make staffing and associate status decisions, including hiring, termination, advancement, and promotion.
Ability to maintain relationships with landlords, brands, unions, DBE and joint-venture partners, and other stakeholders.
Knowledge of applicable brand standards, collective bargaining agreements, landlord lease agreements, and operational procedures and protocols.
Knowledge of applicable federal, state, and local sanitary, safety, and health standards.
Ability to work a varied and rotating on-site schedule covering different operating hours.

Responsibilities

Ensure restaurants are prepared for opening and closing, and hold leaders accountable for completing opening and closing requirements.
Facilitate development and implementation of the annual budget, financial forecasts, and business goals; lead unit management in achieving sales and profit targets.
Develop and maintain relationships with landlords, brands, and DBE partners.
Interview candidates for key positions and make or authorize hiring, termination, advancement, promotion, and other associate status decisions.
Schedule managers so a leader decision-maker is on site throughout operating hours and each restaurant has a person in charge during its operating hours.
Ensure leaders manage associate onboarding and offboarding, including badging, orientation, on-the-job training, company training, badge collection, and notification of terminations to HR.
Model, train, and champion employee engagement behaviors; support recognition initiatives and motivate and recognize restaurant staff.
Provide restaurant staff with support, coaching, and encouragement to achieve business goals.
Ensure the company and branch diversity and inclusion philosophy is understood and implemented in the restaurants.
Review financial and operational reports, monitor progress toward zone goals, and assign associates to meet objectives.
Meet and collaborate regularly with the VPO/RDO regarding issues, decisions, people, and strategy, and communicate leadership’s vision and goals to branch leadership.
Work with the Operations Controller and regional leadership on financial decisions and controls; make purchasing decisions for repairs, maintenance, and supplies; escalate loss-prevention concerns.
Ensure daily orders are prepared and restaurant units are stocked with appropriate product levels, and teach associates ordering procedures.
Ensure restaurants receive goods, process invoices, and contact vendors about supply chain issues and product availability.
Ensure managers and leadership staff can use company tools and programs, including MIV, Crunch Time, and Kronos.
Monitor restaurant equipment and arrange routine service or repairs as needed.
Promote waste minimization, maintain records as needed, and participate in the food donation program.
Assess associate skills and conduct or coordinate on-the-job and other training and education activities.
Promote employee adoption of new company technologies.
Maintain knowledge of brand standards, collective bargaining agreements, landlord lease agreements, procedures, and protocols, and teach applicable standards to associates.
Develop and implement strategies to increase revenue.
Manage associates’ day-to-day activities and resolve customer and associate questions and problems, referring complex issues to senior leaders when appropriate.
Use subordinate leaders’ strengths and provide ongoing feedback on individual development and business goals.
Ensure planned maintenance is completed and address maintenance and repair needs.
Implement marketing and promotional programs as directed, drive revenue, and coordinate with support teams on programming and sales initiatives.
Maintain knowledge of applicable federal, state, and local sanitary, safety, and health standards and related procedures.
Hold managers and leadership staff accountable for understanding and meeting safety standards.
Train new managers and associates in wellness check protocols and follow applicable COVID-19 requirements.
Perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.
Work a varied, rotating schedule on site during different operating days and hours, including some opening shifts, busy dayparts, and closing shifts.