Director of Operations - Gjusta

Annual Salary: $100,000 - $120,000

About the Role

The Gjusta brand Director of Operations oversees the daily operations of Gjusta bakery, Gjusta Goods, and Gjusta Grocer. This position has full P&L oversight and is responsible for maintaining profitability, exceptional atmosphere, high-level service, and leadership. The role requires a passion for service and strong leadership of all kitchen and floor staff to ensure proper procedures, service standards, and cleanliness are maintained throughout the venue.

General attributes for success in this role include a high customer service focus, decisiveness, motivation, flexibility, and a strong team orientation.

Responsibilities

• Lead by example; model correct behavior and adherence to company policies and procedures.
• Oversee entire operations of the restaurant/location, maintaining appropriate profit margins in accordance with the approved budget, including sales goals, cost of goods, labor, expenses, price changes, and waste management.
• Coordinate the activities of workers engaged in ordering, processing, and selling of products.
• Prepare weekly and daily work schedules and direct the activities of employees.
• Control labor results, including overtime.
• Ensure proper training on weighing, slicing, portioning, cutting, and serving of menu items.
• Train employees in all opening and closing procedures; document all meetings/training and collect employee signatures as required.
• Engage and coach employees in suggestive selling techniques.
• Examine products bought for resale or received for storage; maintain inventory control, especially for theft, shrinkage, and storage.
• Conduct inventory, prepare for inventory, and review inventory results.
• Handle customer complaints to ensure customer satisfaction.
• Maintain a clean and sanitary work area at all times; know and train employees on proper use of cleaning chemicals.
• Follow the FIFO rotation system (First-in, First-out); cover, label, and date all leftover foods.
• Inspect food and food preparation, including measuring temperatures, to maintain quality and sanitation in accordance with local health departmental codes and company standards.
• Follow safety work standards and report any safety hazards; investigate all accidents in the departments.
• Arrange for all equipment to be fixed and cleaned.
• Follow and enforce policies set forth in the employee handbook, especially on service standards and appearance.
• Meet and exceed company standards of excellence in service, quality, cleanliness, appearance, and leadership.
• Know regular customers and encourage new guests to become regulars by establishing rapport.
• Coordinate with the Head Chef to update menus, menu boards, website, and ordering platforms.
• Manage all areas of operations between restaurants to ensure company standards are maintained.
• Use appropriate selection tools to interview all restaurant hourly employees.
• Hire, train, and supervise front and back of house staff to meet customer service and sales objectives.
• Oversee preparation of public areas before guests arrive and maintain cleanliness during business hours.
• Ensure safety, quality, accuracy, efficiency, and profitability.
• Uphold a passion for service and in-depth knowledge of all food and beverage menus.
• Communicate clearly and concisely with supervisors and employees pre-service, during service, and after service.
• Ensure new dishes or wines on the menu are discussed at pre-shift and added to training materials.
• Anticipate and accommodate the needs of guests.
• Maintain the ambiance in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation).
• Create incident reports and maintain the manager's log (via email).
• Lead coaching for all location employees' development by setting clear guidelines and agreements, including regularly scheduled job performance check-ins.
• Ensure execution of regular service, catering, and all in-house and off-site events.
• Possess knowledge of operational systems including payroll, inventory, and purchasing.
• Ensure all restaurant service equipment is stocked and up to par.
• Prepare and present a pre-shift staff briefing that includes any new additions to the menu and 86'd items.
• Update availability and pricing in POS daily, if needed.
• Ensure all staff participate in ongoing training.
• Manage guest complaints or feedback and inform senior management of any issues.
• Anticipate needs throughout shift and communicate with other managers regarding additional assistance.
• Address any issues with senior management regarding operational concerns.
• Monitor shortages of all restaurant equipment (cutlery, packaging, etc.).
• Develop relationships with guests, promoting a high level of customer service.
• Attend regular operations meetings when necessary.
• Weekly discussion with DOO to coordinate training needs and staff performance.
• Weekly review of P&L with DOO to brainstorm ways to improve EBITDA.
• Oversee wholesale operations, including managing business relationships, logistics, financial aspects, and strategic direction.
• Ensure consistent execution of the company's brand standards across all concepts, including visual identity, signage, packaging, and compliance with brand guidelines.
• Oversee the company's external communications, including social media, public relations, and press communications, ensuring a consistent brand voice and positive public image.

Supervisory Responsibilities

Assist in supervising and leading restaurant staff (kitchen and floor) to comply with the organization's policies and procedures. Responsibilities include training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff; and resolving problems.

Requirements

• 5+ years of experience in a similar role.
• Must be available to work a flexible schedule, including evenings, weekends, holidays, and occasional overnights.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Strong hospitality foundation, with ability to coach, build a team, problem solve, and demonstrate leadership skills.
• Strong kitchen experience required.
• Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models.
• Proficient with computers and POS technology.
• Knowledge of all dishes on the menu, including their ingredients.
• Knowledge of all beverage items in-house.
• Ability to use all relevant equipment and perform basic troubleshooting.
• Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures.
• Ability to use the restaurant point of sale system and troubleshoot problems.
• Ability to prioritize work activities and provide accurate information in a timely and courteous manner.
• Ability to remain calm in unusual situations.
• Excel/Google Sheets literacy.
• Ability to understand and interpret financial statements.
• Ability to work in a team environment and under pressure.
• Problem-solving abilities, self-motivation, and organization.
• Familiarity with all equipment in the overseen department.
• Ability to train, teach, coach, and lead.
• Ability to work with speed and efficiency.
• Demonstrates integrity, trust, ethics, and values.
• Bilingual in English and Spanish (preferred).
• Ability to work in a fast-paced environment; adaptable, team-oriented, dependable, and strong work ethic.

Certifications & Training

• Manager Food Handler Certification – Food Handling & Sanitation Awareness.
• County/state-approved Manager Food Handlers certification.
• State-approved Alcohol Awareness Training Program.
• State Sexual Harassment Training.
• Understanding of Department of Health rules related to Food Service and Employee + Guest Safety.

Physical Demands

The physical demands described are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). The employee must also be able to:

• Regularly lift, carry, or move up to 25 pounds.
• Frequently lift, carry, or move up to 35 pounds.
• Occasionally lift, carry, or move up to 45 pounds.
• Work with restaurant equipment (dough machine, ovens, fryers, etc.).