Regional Director of Operations - Dining

Paradies Lagardère•Romulus, MI

6d•Onsite

About The Position

The Regional Director of Ops is responsible for providing outstanding leadership to their leadership teams. In addition, the Regional Director of Ops is responsible for achieving targeted results related to financial performance, exceptional guest service, leadership development, management of quality/service/cleanliness standards and facility maintenance. The Regional Director of Ops makes a significant contribution to Paradies Lagardère’s Dining Division mission of delivering an industry leading experience that exceeds our guest’s expectation one meal at a time.

Requirements

Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Minimum of 8-10 years GM experience in a fast paces, high volume restaurant
Ability to work various shifts in a 7/365 team oriented environment
Demonstrated leadership abilities and to mentor and grow others
Demonstrated commitment to excellent guest service
Excellent interpersonal skills/demonstrated ability to be flexible and effectively work with others as a team
Excellent communication, organization and problem solving skills
Demonstrated ability to achieve all goals within assigned areas of responsibility
Demonstrated track record for flexibility and urgency in prioritizing and organizing projects
Appreciates diversity and respects individuals regardless of position/role

Nice To Haves

Previous airport food & beverage experience a plus
Quick service, full service or fast casual operations industry experience a plus

Responsibilities

Exceed First Class Service standards and behavior with every guest, business partner and peers
Manage the relationship with Airport Officials on behalf of Paradies Lagardère Dining Division and constantly build a positive working relationship
Accountable for their platform(s) compliance with all local, state, federal laws and regulations including those relating to food safety
Works with Regional Vice President of Ops setting financial goals and objectives and communicates to the management team
Responsible for platform(s) overall financial performance
Works with Flagship and/or General Managers to ensure financial profitability and success of all restaurants with regards to cost centers, quality, guest service, succession planning, etc.
Lead the planning and oversee the execution of schedules related to new restaurant openings
Serves as a role model to all team members by setting the example and maintaining professionalism in the restaurant
Promotes an "Open Door Policy" in the restaurant and is accessible to all team members
Interviews leadership candidates and makes hiring and pay decisions
Builds high performance teams through the ability to lead, mentor and coach team members
Evolve productivity through best practices and continuous learning with both dining division and shared services
Must understand how refined operations drives the intent to return