Director

Pappas Restaurants, Inc.•Houston, TX

About The Position

Luby’s Culinary Services, part of the Pappas family of restaurants, is seeking a Director for Amegy On Main. The Director is responsible for the location’s day-to-day operations, including revenue, expenses, profitability, operational standards, accounting, and administrative matters. The role manages, coaches, develops, and leads a team while building and maintaining professional relationships with colleagues, clients, customers, and partners. The Director is expected to act consistently with the company’s mission and values and deliver fresh, nutritious meals through customized dining solutions. The Director resolves operational issues independently, supports staff development through constructive feedback, and takes responsibility for resolving service problems to achieve customer and client satisfaction. The role ensures food quality and quantity meet established standards, keeps clients informed of account changes and challenges, fosters a positive work environment using servant leadership principles, and applies knowledge of restaurant financial operations, including P&L, costs, profitability, sales, and management compensation.

Requirements

Positive and professional attitude.
Associate degree.
At least 5 years of successful contract food service management experience, including knowledge of hospital food service and nutrition operations.
Excellent financial, budgetary, and accounting skills.
Experience in client relationship management.
Ability to communicate effectively at all levels.
Good analytical and planning skills.
Must meet U.S. work eligibility requirements and be at least 21 years of age.
Must have independent, reliable transportation and a valid driver’s license.
Ability to effectively teach, train, manage, and lead a team.
Working knowledge of restaurant financial operations, including P&L statements, how costs affect profitability, sales, and management compensation.

Responsibilities

Oversee the day-to-day operations of the location, including revenue, expenses, profitability, operational standards, accounting, and administration.
Resolve daily operational issues promptly without direct supervision.
Model the organization’s core values and encourage others to uphold them.
Develop, coach, train, manage, and lead staff, providing constructive feedback.
Take personal responsibility for resolving customer or client service problems and achieving 100% satisfaction.
Ensure food quality and quantity meet established standards and specifications.
Create a positive work environment using servant leadership principles.
Keep clients informed of account changes, issues, and challenges.
Maintain professional relationships with colleagues, clients, customers, and partners.
Understand the basic financial aspects of restaurant operations, including P&L statements, costs, profitability, sales, and management compensation.
Act in alignment with the mission to increase culinary expertise, earn stakeholder trust, and exceed stakeholder expectations.