Director of Operations

Yoshinoya America, Inc.; Torrance (CA); Sur place; USD 130 000 - 160 000; Plein temps

Résumé du poste

Yoshinoya America, Inc. seeks a Senior Operations Leader for multi-unit quick-service restaurants in Torrance, CA.

You will lead leaders, deliver annual budget and EBITDA targets, and spend 80%+ in the field coaching District Managers and General Managers to elevate execution and customer service. You will identify and close operational gaps, develop action plans with your teams, and track progress with urgent execution.

Qualifications

• 5 years of multi-unit management in quick-service restaurants.
• Minimum of two years developing and supervising district managers.
• Two-level down P&L responsibility.
• Excellent writing, verbal, and presentation skills.

Responsabilités

• Lead leaders and deliver annual budget and EBITDA targets.
• Drive results by developing teams and elevating operational processes.
• Maintain high field visibility and coach District Managers and General Managers.
• Ensure labor standards and scheduling guidelines support growth and profitability.
• Develop talent through hiring, training, retention, and succession planning for DM/GM roles.
• Ensure safety, sanitation, and food quality standards are maintained.

Connaissances

Leadership

Operations management

Coaching

Budgeting & forecasting

Description du poste

• Pay or shift range: $130,000 USD to $160,000 USD
  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Description

Here’s what’s on the menu AKA the Essential Functions:

• Leader of Leaders; responsible for delivering annual budget and achieving EBITDA targets.
• Driving results is a top focus by developing and growing the team and elevating execution of operational processes and standards.
• Relentless focus to achieve & maintain operational excellence, through high field visibility, coaching and leadership with District Managers and General managers in your respective region.
• High field visibility: 80%+ of the time to be spent in the field, leading & developing the team. Is strategic with calendar planning of field visits to coach on the business during various dayparts and days of week.
• Ensure all Districts/Restaurants are focused on building the team and our culture, leading the team of District Managers to drive positive team member engagement and retention.
• Drive excellent customer service ensuring our guest experience is consistently above standard, seeks to understand trends in our customer service metrics and is proactive to reinforce processes and execution.
• Identify and diagnose ongoing operational gaps in districts & restaurants; develop formal action plans to resolve gaps. Focuses on the root cause and works with their team & functional partners to address the gaps.
• Hold District Manager accountable for executing action plans, tracking progress, and promoting a sense of urgency to uphold Operations execution that enables sales growth and profitability.
• Development of talent: Enforce systems and processes that drive effective hiring, training, retention, and development, including succession planning for DM/GM roles, performance appraisals, and monthly feedback with a focus on their development.
• Ensure appropriate cleanliness, sanitation, safety, and staffing standards are maintained.
• Review key financial variables daily. Analyze and track key financial/operational data to derive meaningful business insights. Develop executive presentations and present key trends and results to the VP of Operations. Present financial/operational weekly updates during DM & GM meetings. Ensure restaurants meet the operating plan through the use of P&L reviews and quarterly business reviews.
• Ensure that labor standards are followed in all restaurants.
• Ensures scheduling guidelines are executed with the goal of investing in labor to grow our business and looks to reduce/eliminate inefficiencies.
• Ensure all the restaurants in your region comply with local, state, and federal regulations & OSHA guidelines.
• Ensure that safety is always maintained as a priority, including but not limited to food preparation, employee hygiene, temperature checks, and employee work behaviors.
• Ensure that food quality is maintained in accordance with company standards by effectively managing the following: food ordering, storage, and rotation, preparation, presentation, and holding times.
• Ensure that the maintenance of all store facilities and equipment are properly maintained by training store management and working in conjunction with the Facilities Department and approved vendors.
• Frequent exposure to the executive leadership team. Key strategic role in the organization.

Qualifications

Experience

5 years:

Multi-unit management for quick-service restaurants with a minimum of two years developing and supervising district managers.

Preferred

• Two-level down P&L Responsibility
• High detail-orientation with an ability to work in a dynamic, fast-paced, team environment.
• Extremely organized with excellent multitasking and time management skills.
• Excellent writing skills, verbal, and presentation skills.
• Strong attention to detail.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.