Regional Director of Operations

Hawkers Asian Street Food•Orlando, FL

3d•Hybrid

About The Position

The Regional Director serves as a leader and strategic business partner to the restaurants in their region. This position will support both Central and Eastern Time Zones. They support and coach the GMs and ECs in operations ensuring the guest experience, employee experience and financial health of the business is in line with the mission, vision, and goals of Hawkers and that each restaurant and its team embodies our culture and values. They continually evaluate different functional areas of the business to ensure a balance between operational efficiency and effectiveness. They are accountable for the development of talent and the financial performance of each individual restaurant. This position requires flexibility and a wide range of skills and knowledge in business management.

Requirements

Must be able to frequently stand, walk, give & receive oral communication, bend, squat, and reach above shoulder level.
Must be able to occasionally sit, type, and make fine discriminations in sound.
Must be able to lift/carry up to 20 lbs.
Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis.
Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.

Nice To Haves

Flexible travel schedules up to 75% of the time.

Responsibilities

Live the Hawkers mission and values.
Engage Hawkers leaders and future leaders.
Develop and execute strategies to achieve operational goals.
Actively engage and lead the weekly region call and conduct weekly GM meetings.
Work with GMs to create agendas for weekly restaurant-level leadership meetings and pre-shift.
Ensure that Hawkers is engaged and actively involved in their respective communities.
Work with PR and Marketing to activate company-wide and bespoke strategic initiatives.
Respond to guest comments, both written and verbal with the ability to creatively solve problems and develop robust solutions.
Focus and proactive approach to managing prime costs in each restaurant with an eye on the daily, weekly, and monthly projections and budgets.
Submit weekly financial projections and monitor SPLD to ensure targets are met.
Conduct Monthly P&L performance analysis, troubleshoot problem areas, and develop solutions.
Coordinate capital/large repairs and maintenance projects to ensure facilities are up to par.
Conduct all necessary inspections and audits; develop and implement plans of action.
Actively drive recruitment for existing restaurants, new openings, and create a talent pipeline.
Ensure all managers are actively involved in the LIT program.
Conduct talent reviews and performance evaluations on a timely basis; recommends promotions or corrective actions where appropriate.
Ensure that General Managers are doing the same.
Work out of restaurants four days a week with visits one weekend day at least twice a month, actively participating in service and the day-to-day operations.
Visit each restaurant in the region at least three times a period.