Director of Operations - East Coast

About the role

Reporting to the company’s COO, the Director of Operations is responsible for overseeing and managing all aspects of restaurant operations, for both new and existing entities. This position will lead the operating restaurants’ management team and ensure that all properties achieve stated objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and sanitation. This role ensures standard operating procedures, best people practices and compliance, and service standards are consistently met at all properties.

Responsibilities

• Act with integrity, honesty, and knowledge that promote the culture, values, and mission of MINA Group Restaurants.
• Perform all aspects of the position with efficiency, respect, friendliness, professionalism, teamwork, patience, and initiative.
• Display consistent attention to detail and follow-through of all restaurant policies and procedures.
• Represent the restaurant professionally through effective communication and cooperation with all business partners.
• Understand the value and relationship of partners and investors.
• Collaborate with the team to create a culture and work environment based on respect, fostering opportunities for learning and development.
• Drive financial performance within operations.
• Ensure adherence to MINA Group service standards through guest feedback, reviews, and secret shop reports.
• Understand and comply with all MINA Group Standard Operating Procedures (Book of Law).
• Offer positive solutions to problems and contribute to decision-making.
• Implement corporate operations standards and practices to ensure consistency and excellence.
• Oversee outlet leaders to maintain restaurant brand, identity, vision, and concept.
• Ensure consistency of service, prices, restaurant image, and improvements across all properties.
• Train and develop leaders within operations as per MINA Group standards.
• Collaborate with MINA Group Finance, Human Resources, Learning & Development, Development, and PR/Marketing staff.
• Participate in weekly manager meetings and assist in unit economics.
• Maintain profit and loss accountability for outlets and participate in corporate budget planning.
• Comply with all federal, regional, and local legal and safety standards.
• Manage and mentor the outlet leadership team, challenging them to learn and grow.
• Review daily logs and address financial, service, staffing, repair/maintenance, and quality service issues.
• Review financial information and key performance indicators (e.g., comps, check averages, gross revenue, cover count, PDR sales).
• Review labor costs, including overtime, and ensure alignment with budget.
• Review sales strategy plans and grassroots marketing efforts.
• Ensure compliance with restaurant comps/discounts/voids as per SOP.
• Review and approve all financials and participate in the annual budgeting process.
• Drive financial performance and train on financial acumen within operations.
• Ensure outlets follow hourly and management training syllabus and conduct knowledge tests.
• Ensure adherence to HR/people best practices and weekly department meetings.
• Evaluate pre-shifts and make recommendations for improvement.
• Facilitate cross-training of managers within restaurants and participate in MINA Group Orientation.
• Review weekly manager schedules and ensure break compliance.
• Review and approve weekly department schedules and manager vacations.
• Assist COO in assessing performance of General Manager/restaurant management and contribute to performance appraisals.
• Assist with employee status change process oversight.
• Train and onboard new leaders to MINA Group.
• Build relationships with all partners.
• Follow up on china/glass/silver inventory and orders.
• Ensure guest complaint procedures are followed consistently.
• Drive holidays and special events.
• Follow up on Quality Service Assurance, negative reviews, and shops.
• Collaborate with COO & Finance Department in creating budgets.
• Assist in driving preventative maintenance plans (lighting, sound, technology, FF&E, restaurant cleaning).
• Work closely with the Marketing Department to execute sales/marketing initiatives.
• Manage relationships with hotel sales, event planners, casino marketing, and concierge.
• Assist/execute grassroots marketing efforts and ensure timely completion of guest database.
• Maintain MINA Group standards (physical plant) and conduct restaurant site inspections post-visits.
• Ensure adherence to MINA Timing Standards and SOP/SOS for service operations.

Requirements

• Minimum 8 years of restaurant management experience.
• Minimum three restaurant openings in a management position.
• Experience in hiring, interviewing, and training.
• Minimum three years’ experience in standard Human Resources policies and procedures.
• Minimum 10 years’ experience in the restaurant/hospitality industry.
• Working knowledge of FOH management and operations.
• Understanding of standard management and training principles and theories.
• Knowledge of all health, safety, and sanitation practices.
• Strong computer skills with working knowledge of Microsoft Office, Outlook, and InDesign.
• Four-year college degree preferred.

Skills

• Business Acumen and Agile Learner
• Communication & Consultation Skills
• Problem Solving and Critical Thinking
• Company Cultural Awareness
• Leadership & Navigation throughout the organization
• Relationship Management
• Ability to read and interpret general business documents.
• Ability to write reports and business correspondence.
• Ability to effectively present information and respond to questions from managers, customers, and executives.

Physical Demands

• Most work tasks are performed indoors in moderate, controlled temperatures, but must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).
• Must be able to stand and exert well-paced mobility for at least 8 hours.
• Must be able to maneuver between functions occurring simultaneously and reach other departments on a timely basis.
• Must be able to lift trays of food or inventory items weighing up to 30 lbs. regularly.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. semi-frequently.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability.
• Talking and hearing occur continuously in communication with guests, supervisors, and subordinates.
• Vision occurs continuously, with near vision and depth perception being the most common functions.
• Requires manual dexterity to use and operate all necessary equipment.

Work Conditions

• The noise level in the work environment is usually moderate but can be high during construction processes.

Schedule

70% to 80% travel required to perform essential job functions. Travel requirements will be at the discretion of MINA Group.

Supervisory Responsibilities

Supervises all leadership positions and assists restaurant management and task force. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.