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Director de OperacionesChick-fil-A • Charlottesville, Virginia, United States
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Director de Operaciones

Chick-fil-A
  • US
    Charlottesville, Virginia, United States
  • US
    Charlottesville, Virginia, United States
Jetzt Bewerben

Über

Restaurant Leader

Lder que busca mantener una cultura de personas, seguridad alimentaria, calidad de los alimentos y operaciones LEAN (inventario y mantenimiento, horario) con alta eficiencia con consistencia y disciplina. Son responsables de supervisar las operaciones diarias del restaurante, garantizar que los huspedes tengan una experiencia gastronmica positiva, que el personal est motivado y bien capacitado, y que el restaurante logre sus objetivos financieros. Este puesto implica la gestin del personal, la gestin de las quejas de los clientes, la garanta de la calidad de los alimentos, la seguridad alimentaria y la implementacin de procedimientos operativos para aumentar la eficiencia.

Key Responsibilities
  • Supervise all aspects of restaurant operations, including opening and closing procedures.
  • Ensure compliance with health and safety regulations.
  • Manage inventory levels, order supplies as needed, and minimize waste.
  • Coordinate and manage front of house and back of house operations to ensure smooth service.
  • Implement and maintain restaurant policies and procedures.
Staff Management
  • Recruit, train, and supervise restaurant staff.
  • Schedule staff shifts and manage labor costs effectively.
  • Conduct performance evaluations and provide feedback to improve staff performance.
  • Foster a positive work environment, ensuring high staff morale and engagement.
Customer Service
  • Ensure a high level of customer satisfaction through excellent service.
  • Manage customer complaints and resolve issues promptly.
  • Interact with customers to gather feedback and implement improvements.
Financial Management
  • Manage the restaurants budget, ensuring profitability.
  • Monitor daily sales and expenses, making necessary adjustments.
  • Analyze financial reports and develop strategies to increase revenue and reduce costs.
  • Implement cost control measures without compromising service quality.
Marketing and Sales
  • Collaborate with the marketing team to develop and implement promotions and marketing initiatives.
  • Boost sales through effective promotional and additional sales strategies.
  • Maintain a strong presence in the local community and build relationships with regular customers.
Quality Control and Food Safety
  • Ensure that food quality and presentation meet the restaurants standards.
  • Work with kitchen staff to ensure consistency in food preparation.
  • Guarantee that food safety and cleanliness are elite at all times.
  • Regularly review menu offerings and suggest updates based on customer preferences and trends.
Key Performance Indicators (KPIs)
  • Sales Growth: Objective: Achieve an increase in monthly sales compared to the previous year/quarter. Measurement: Monthly/quarterly sales reports.
  • Customer Satisfaction: Objective: Maintain a customer satisfaction score of 80 measured through surveys and reviews. Measurement: Customer feedback forms, online reviews, and customer service ratings.
  • Labor Cost Management: Objective: Keep labor costs within the defined % of total sales. Measurement: Weekly labor cost reports and payroll analysis.
  • Inventory Management: Objective: Maintain the cost of food percentage within the [specific percentage] of total sales. Measurement: Monthly inventory reports and waste analysis.
  • Staff Retention: Objective: Achieve a staff turnover rate below the. Measurement: Staff retention reports and exit interview analysis.
  • Operational Efficiency: Objective: Ensure timely completion of tasks. Measurement: Daily service time reports and customer feedback.
  • Health and Safety Compliance: Objective: Maintain an elite score in health and safety inspections. Measurement: Health inspection reports and internal audits.
  • Profitability: Objective: Achieve and maintain a net profit margin by controlling cost gaps in food, labor, and supplies. Measurement: Monthly profit and loss statements.
Qualifications
  • Proven experience as a restaurant manager or similar role.
  • Strong leadership and communication skills.
  • In-depth knowledge of food and beverage operations.
  • Financial acumen, including budgeting and cost control.
  • Ability to work under pressure and manage multiple tasks simultaneously.
  • Customer-oriented with a passion for delivering excellent service.
  • Self-starter
  • Process-driven
Work Schedule
  • Availability on weekends
  • On-call
  • Holidays
  • Day shift
  • Night shift
Additional Compensation
  • Bonus pay
Benefits
  • 401(k)
  • Referral program
  • Paid training
  • Employee discount
  • Flexible schedule
  • Health insurance
  • Dental insurance
  • Vision insurance
  • Charlottesville, Virginia, United States

Sprachkenntnisse

  • English
Hinweis für Nutzer

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