Operations Director

This management position is responsible for overseeing all kitchen and front-of-house operations. Ensuring food and service quality standards are always met includes tasks such as checking food quality, managing labor, and daily store performance.

• Leadership & Daily Operations:
  • Lead the team with a hands-on, systematic approach to set quality and pace standards.
  • Conduct daily walkthroughs and check-ins with leads to maintain quality control.
  • Ensure preparation, pastry production, and line stations meet proper yields and par levels before service opens.
  • Manage service pacing, expo flow, and ticket times during peak hours.
  • Resolve guest issues professionally and use them as training opportunities.
• Food Quality & Consistency:
  • Maintain high-quality standards by verifying recipe adherence, quality control on pastries, sauces, teas, bases, and composed dishes.
  • Collaborate with kitchen leads to uphold food safety procedures.
  • Monitor daily taste checks and quality assessments with leads to ensure consistency.
• Inventory, Ordering & Cost Control:
  • Analyze inventory accuracy and weekly variance to optimize ordering.
  • Work with leads to check par levels and adjust inventory accordingly.
  • Execute BOH and FOH ordering to meet sales demands.
  • Track waste and production efficiency to reduce costs.
  • Maintain cost discipline to achieve target average COGS below 20%.
• Labor Management & Scheduling:
  • Create schedules based on forecasts and labor goals to ensure adequate staffing.
  • Monitor clock-ins/outs, overtime prevention, and labor % targets.
  • Train leads on labor oversight to improve coverage and flexibility.
• Training & Development:
  • Onboard new staff members and train them on company standards and procedures.
  • Develop kitchen and service leads into high-performing leaders.
  • Conduct coaching conversations, evaluations, and corrective actions to drive improvement.
• Safety, Compliance & Cleanliness:
  • Maintain compliance with LA County health standards.
  • Oversee cleanliness checks, safe food handling, labeling, and rotation.
  • Maintain equipment logs and coordinate repairs with vendors.
• Administration & Reporting:
  • Submit daily and weekly operational reports to ownership.
  • Review sales, labor, waste, and guest feedback to identify areas for improvement.
  • Communicate effectively with leadership on operational needs and issues.