Director of Operations - North Orange County

Scope Of Work

Achieve balanced “Core Objectives List” progress and results in every restaurant through coaching, support, and development of District Managers and Area Coaches. (Food, Labor, CORE, OSAT, Bench Plan, Speed)

Oversee +30 stores in the Southern California Region.

Attend meetings and conference calls with General Managers, District Managers, other Directors of Operations, VP of Operations, and the Chief Operating Officer.

Build operational capability and team alignment through the execution of restaurant-level processes, BDP sharing, and roll-out cascades.

Communicate with superiors to make decisions for operational activities and set strategic goals.

Conduct daily restaurant visits – varying visits on different days, including at least 2 weekend days per month, and 1-2 night stops per week.

Establish region targets and budgets to include capital expenditure needs.

Evaluate overall performance by gathering, analyzing, and interpreting data.

Execute basic administrative procedures such as business reporting and analyses, budget management, and routine follow-up.

Follow-up on D and F restaurants/District based on “Core Objectives list” (Food, Labor, CORE, OSAT, Bench Plan, Speed).

Maintain region focus by filtering information and providing a succinct communication cascade each week to the team.

Manage relationships/agreements with external partners/vendors.

Oversee customer support processes and organize them to enhance customer satisfaction.

Plan and monitor the day-to-day running of the business to ensure smooth progress.

Review financial information and adjust operational budgets to promote profitability.

Required Skills/Abilities

• Act in a friendly, courteous, and helpful manner toward guests and subordinates always.
• Capable of making quick and appropriate decisions.
• Communicate viewpoints and concerns to employees in a constructive manner.
• Demonstrate patience and a positive attitude when delegating tasks and giving instructions.
• Detail-orientated with the ability to multitask and prioritize.
• Present a tidy appearance with good hygiene.
• Strong computer literacy.
• Strong verbal, reading, and math skills.
• Take ownership and responsibility to solve problems.

Qualifications

• 2-3 years of successful, high sales volume, operational management experience in the Quick Service Restaurant industry or retail environment.
• Basic business math and accounting skills with strong analytical/decision-making skills.
• Dynamic, energetic, and positive leader who is proactively driven to get things done the right way.
• Excellent organization and time management skills.
• Good communication skills with strong interpersonal and conflict-resolution skills.
• Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
• Strong leadership skills around coaching, developing the team, driving culture, problem-solving, executing tasks, and achieving results through others.
• Minimum 50-hour work week availability.

Physical Requirements

• Able to lift 10-40 pounds, reach with arms and hands, stand, and walk for long periods.