Director of Restaurant Operations

Vertex Hospitality Group is seeking a hands-on Director of Operations based in NY/NJ area to support the development of our restaurant field operations function!

The Director of Operations is responsible for overseeing the day-to-day operations of the flag ship training store, negotiation of deal terms, submission of forecasts, creating and improving current SOPs and general reporting to corporate.

Responsibilities & Duties

On a day to day they will work side by side with the restaurant General Manager and Regional Managers to drive business results in support of operational goals, in addition to ensuring budgetary goals, initiating and leading operational changes, and assisting General Managers in implementing changes that bring positive results. The Director of Operation is ultimately responsible for ensuring a positive experience for all restaurant guests and staff.

• Provide strong leadership and direction to the restaurant's management team and staff.
• Hire, train, and develop management and staff members.
• Set performance expectations and ensure that they are met.
• Foster a positive and collaborative work environment.
• Streamline restaurant operations to improve efficiency and reduce costs.
• Develop and implement standard operating procedures (SOPs) for various departments, such as kitchen, front-of-house, and administrative tasks.
• Monitor inventory levels and manage food and beverage costs.
• Ensure compliance with health and safety regulations.
• Develop and manage the restaurant's budget, including revenue and expense forecasting.
• Monitor financial performance and analyze key performance indicators (KPIs).
• Implement cost-control measures to optimize profitability.
• Ensure high-quality service and a positive customer experience.
• Handle customer complaints and resolve issues promptly and professionally.
• Develop and maintain customer service standards.
• Collaborate with the marketing team to plan and execute marketing strategies.
• Create promotions and events to attract customers and increase sales.
• Monitor customer feedback and adjust strategies accordingly.
• Negotiate contracts and maintain relationships with suppliers and vendors.
• Ensure the quality and timely delivery of supplies, such as food and beverages.
• Ensure compliance with all local, state, and federal regulations, including health codes and liquor licenses.
• Stay updated on changes in regulations and implement necessary adjustments.
• Prepare and present regular reports to the senior stakeholders on the restaurant's performance.
• Analyze data to make informed decisions about menu changes, pricing, and staffing.
• Identify opportunities for growth and expansion, such as opening new locations or exploring catering services.
• Develop and execute strategic plans to achieve business goals.
• Handle emergencies, such as health and safety incidents, and manage crisis situations effectively.
• Develop and maintain contingency plans.
• Seek ways to enhance the restaurant's operations and stay competitive in the market.
• Encourage a culture of learning, training, and development among staff.

Qualifications

• Ideally 8-10 Years of Restaurant Operations and Management Experience in Full Dining Service & Quick Service**
• Ideally 8-10 Years experience in business and relationship development
• Required to travel possibly 80% of the time
• Valid Driver's License

Skills

• Thorough understanding of practices, theories, and policies involved in business and finance.
• Superior verbal and written communication and interpersonal skills.
• Superior managerial and diplomacy skills.
• Extremely proficient in Microsoft Office or related software.
• Excellent organizational skills and attention to detail.
• Excellent analytical, decision-making, and problem-solving skills.
• Training/Shadowing new hire sales personnel

**Full Dining Service (Must Have Minimum 5-8 Years) AND Quick Service Experience (Nice To Have 3-5 Years)**