Director of Operations

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.