Director, Restaurant Ops | HONO (Restaurant & Lounge)– 2027

Responsibilities

• Manage an entire building which will include roughly 450 seat lounge & restaurant on the 2nd Floor & 62nd Floor of the E11even Tower in Downtown Miami.
• Develop a set of management principles and accountability principles.
• Create budgets along with finance dept and ways to manage these budgets.
• Create strategies and vision.
• Communicate Company vision and mission.
• Create a positive and respectful work environment.
• Develop systems and processes.
• Focus relentlessly on the customer.
• Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators.
• Extremely organized and efficient.
• Operate with business transparency: open, honest, and aligned with core values and management/company culture.
• Foster a creative culture: more minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas.
• Product driven – ensuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed.
• Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance).
• Honesty is the best policy and a nonnegotiable.
• Confidence in your knowledge of the industry: the company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements.
• Problem-solving and relationship building skills.
• Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.)
• Identify problems in the day-to-day operations and ways to fix them.
• Manage day-to-day operations while also working toward long-term business goals.
• Large emphasis on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction.
• Identify profits and losses and operate within the parameters of budgets.
• Daily communication across many teams (accounting, operations, human resources, and executive management).
• Interview, hire, train and manage new supervisors and managers: sourcing talents for your own business: use of LinkedIn, going to other restaurants.
• Develop the team and provide paths for growth within the company.
• Maintain company culture and staff morale.
• Keep operations as streamlined as possible.
• Understand key revenue drivers and identify any room for improvement.
• Make decisions on how to operate the business from both a guest and financial standpoint.
• Know how, when to use support center and various department heads to help you and your operation strive.
• The "devil is in the details!" It is very important to be as efficient and discerning as possible.

Requirements/Qualifications

• A minimum of 10+ years previous experience as a GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting.
• Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required.
• Previous experience managing an upscale/luxury high volume Japanese dining experience is desirable.
• Previous experience with a high energy nightlife operation (club & lounge) is required.
• Pre-opening experience in a restaurant and lounge concept is required.
• Previous experience with FOH & BOH large staff operation required.
• Must be detail oriented and possess effective communication and written skills.
• State compliant food handling certificate & TIPS certification required.
• Ability to multi-task.
• Self-motivated and performance driven.
• Punctuality and regular and reliable attendance.
• Effective communication, written and interpersonal skills.
• Time management skills.
• Maintain confidentiality of company information.
• Ability to work a flexible schedule inclusive of weekends, am, and pm.
• Physical Demands And Work Environment: general office assignments-(typing), which lends itself to repetitive motion. Be able to reach, bend, stoop and frequently lift to 50 pounds. Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck).