Food Service Operations Director

Cultivate a culture of excellence in customer service for all stakeholders that supports business objectives and growth.

• Maintain exceptional cleanliness and organization of the dining area, ensuring that necessary supplies are always available to employees and guests.
• BUILD POSITIVE RELATIONSHIPS WITH KITCHEN LEADERS AND LINE STAFF throughout service periods, ensuring effective and timely communication.
• Provide ongoing support to all service staff and actively participate in daily operations as needed.

The Restaurant Manager will work closely with leadership teams to drive business success each day, inspire team members to work collaboratively and hold one another accountable to established standards. They educate and support the service team to create an exceptional dining experience for all guests and a positive work environment for all employees.

Responsibilities:

• Collaborate with beverage management to conduct monthly inventory reconciliations.
• Ensure compliance with HR best practices and policies, holding employees accountable to established standards and evaluating disciplinary procedures when necessary.
• Promote accurate and timely payroll processing in accordance with business/accounting procedures.
• Ensure regulatory compliance, particularly DOL/Health Department requirements.
• Provide constructive feedback and guidance to promote growth and development opportunities for all team members.
• Identify opportunities to attract and retain top talent within the organization.