Operations Dir - Chick-fil-A

Dufry Careers

1d•Onsite

About The Position

The Operations Director is responsible for helping to set the vision for the restaurant, increasing sales and profits, and ensuring an exceptional service experience for guests.

Requirements

The combination of education and professional experience must exceed 8 years
3 years of experience leading a team of F&B Operations professionals engaged in developing and executing Operations programs (in a leadership role)
8 years of experience engaged in developing and delivering Operations programs (in a technical role)
A bachelor’s degree in a program related to the functional area can count for 3 of the eight-year requirement
An MBA or a master’s level degree in a program related to the functional area can count for an additional 2 years of the eight-year requirement
3-5 years of F&B Operations experience (in the industry)
Demonstrated ability to effectively grow sales and operating profit, while continuously improving customer, team member, and landlord satisfaction
Business acumen and also has the mindset required to understand the long-term implications of Operations planning and to advance the organizations goals
Demonstrated history of understanding the needs of the business, stakeholders, the employee population and individual circumstances
Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals

Responsibilities

Leads all operational aspects of the restaurant; helps execute the company vision and purpose, as well as uphold the established core values
Facilitates the development and implementation of the annual budget, financial forecasts and other business goals, and leads unit management to ensure budgeted sales and profit goals are achieved
Maintains that high food safety standards are maintained by training and operational adoption; ensures that food is prepped, held, and served according to of all Chick-fil-A, federal, state, and local sanitary, safety, and health standards
Builds, trains, and coaches high-performing team; partners with Talent Acquisition to appropriately staff the restaurant to meet business needs
Engages with Operations Controller and regional leadership on financial decisions and enacting needed controls; makes purchasing decisions for repairs, maintenance, and supplies
Continuously monitors labor and food cost; adjusts scheduling and purchasing as necessary
Ensures each guest has a positive experience and monitors CEM score
Develops and communicates ongoing proprietary culinary standards, objectives, and goals consistently to optimize quality and financial results
Acts as point of contact, liaison, and subject matter expert for all proprietary brand culinary related questions