Operation Director

DHD Consulting•Los Angeles, CA

16d

About The Position

The Operation Director is responsible for achieving the highest standards in restaurant operations, driving revenues and profits through the development, marketing, finance, and staff management. The role involves overseeing the operation of all branches, supervising regional general managers and branch managers, and ensuring the maintenance of all facilities. The Operation Director acts as an expert in all office, administrative, and computer work.

Requirements

Bachelor's degree in business, hospitality, or a related field
6+ years of managerial/leadership experience in hospitality and food service
Ability to work in multiple regional locations
Ability to work in cross-functional roles as needed (front-of-house & back-of-house)
Flexibility to adapt to a schedule according to business needs
Ability to read and analyze a P&L and use it effectively to drive business
Proficiency in English and Korean (speaking, writing, reading, and understanding)
Working knowledge of MS Office programs

Responsibilities

Overall management of operations for 8 branches in the Western region
Supervision and management of 2 General Managers
New branch development and opening (Business Development)
Lead strategic initiatives for restaurant expansion and growth.
Conduct comprehensive market analysis and develop expansion strategies.
Establish restaurant business plans by surveying restaurant demand.
Achieve budgeted revenues, control costs (including labor, food, maintenance, etc.), and maximize profitability related to operations.
Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives.
Oversee operations by preparing policies and standard operating procedures.
Supervise regional General Manager, Branch Manager, and Floor Manager of each branch.
Participate in and advise on recruiting, hiring, training, and providing career development for all staff members.
Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures for each branch; complying with health and legal regulations; maintaining security systems.
Supervise Corporate Chef and oversee new menu development.