Director of Operations

Thrive Restaurant Group Career Center; Greenville (SC); On-site; USD 90,000 - 140,000; Full time

Job summary

Thrive Restaurant Group is seeking a Director of Operations to lead all facets of restaurant operations and develop a high-performing leadership team. You will recruit, coach, and develop General Managers, driving guest service excellence and brand standards across the market.

You will manage financial performance, scheduling, and compliance with health and safety policies while fostering a positive, family atmosphere.

Qualifications

• Minimum two to three years of experience as a general manager.
• Ability to make decisions and resolve problems.
• Ability to guide, direct, and motivate staff; plan and prioritize tasks.
• Ability to teach and train staff; monitor processes and resources.
• Delivering Results in line with branded standards and goals.
• Knowledge of food safety and sanitation practices and regulations.

Responsibilities

• Lead and oversee all aspects of the restaurant operations.
• Recruit, develop and coach GMs and their teams.
• Organize development programs for managers.
• Meet budget, forecasting, productivity, and financial targets.
• Manage P&L and analyze data to inform decisions.
• Ensure compliance with health, safety, and hygiene standards.

Skills

People-first Orientation

Developing Leaders

Guest Service

Interpersonal Influence

Problem Solving/Decision Making

Execution of Brand Mindsets

Leading by Example

Operations Knowledge

Planning & Execution

Performance Management

Staffing & Development

Relationship Management

Integrity & Ownership

Self Management

Job description

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

Role: Director of Operations

Invitation: To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As the Director of Operations, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally, healthy business.

Principal Responsibilities and Duties

• Lead and oversee all aspects of the restaurant operations

• Recruit, lead and develop the GMs in the market, equipping them to recruit, lead and develop their teams

• Organize and direct development programs for managers

• Achieve operational, cultural and financial objectives

• Assess the performance of restaurant managers and stores in market against cultural operational, and financial goals and objectives

• Actively lead by providing vision, coaching, and feedback

• Coach to cultural, production, productivity, quality, guest-service goals and standards

• Foster team cohesiveness and positive team working environment

• Identify performance and cultural trends and actively implement change when needed

• Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed

• Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference

• Review work procedures and operational problems to determine ways to improve service, performance, or safety

• Manage Profit and Loss through active decision making

• Analyze data to inform operational decisions or activities

• Manage expenses of the restaurant to budget

• Ensure proper scheduling of employees

• Evaluate employee performance

• Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations

• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.

• Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations

• Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation

• Ensure cleanliness and sanitation

• Ensure compliance with all health, safety and hygiene standards and policies

• Ensure compliance with all security procedures

• Ensure compliance with all alcoholic beverage regulations

• Direct facility maintenance or repair activities

• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

• Other duties as assigned

Key Strengths/Competencies

• People-first Orientation

• Developing Leaders (present/future)

• Guest Service

• Interpersonal Influence

• Problem Solving/Decision Making

• Execution of Brand Mindsets and Standards

• Leading by Example

• Operations Knowledge and Analysis

• Planning, Executing and Results Orientation

• Managing Performance

• Staffing and Development

• Managing Relationships

• Passion for Serving Others

• Integrity and Personal Ownership

• Self Management

Required Qualifications

• Minimum two to three years of experience as a general manager

• Able to make decisions

• Able to identify and resolve problems

• Able to guide, direct, and motivate staff

• Able to plan and prioritize tasks

• Able to teach and train staff

• Able to monitor processes, materials, and resources

• Able to perform administrative tasks

• Delivering Results- in line with Applebee's standards and goals

• Knowledge of food safety and sanitation practices and regulations

• Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions and Physical Requirements

• Able to work and verbally communicate effectively with other team members

• Able to engage the public in a positive manner

• Able and willing to work with others as a team

• Able to reach and bend and frequently lift up to 50 pounds

• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

• Able to work in a standing position for long periods of up to 12 hours in length

• Able to perform repetitive tasks with little or no break

• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

• Able to work flexible schedules including evenings and weekends

• Able to travel to required management meetings and or training sessions

• To perform these essential functions, reasonable accommodations may be made if you have disabilities.

Key Performance Indicators

• Your Own Leadership Health/Effectiveness

• Store Management Team Health/Effectiveness

• Overall Health of the Restaurant Culture

• Profit from Operations

• Sales Growth

• FSE Results

• EBITDA

• Overall Restaurant Profitability

Direct Reports: General Managers. Indirect responsibility for Assistant General Managers, Shift Leaders and all employees.

Thrive Restaurant Group is an Equal Opportunity Employer. E-Verify is required for this position.