Position Summary

The Director of Restaurant Operations is responsible for overseeing effective operating procedures within all Boujis Group restaurant venues and for developing and retaining a successful management team.

Daily Responsibilities

• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency, and profitability.
• Possesses in-depth knowledge of all operational systems in use including but not limited to payroll, inventory and purchasing.
• Possesses in-depth knowledge of all food and beverage menus.
• Direct the administrative functions of the Food & Beverage department to meet the daily needs of each venue’s operations.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food & beverage positions.
• Possesses knowledge of all front-of-house job duties.
• Provides financial oversight and prepares and presents financial and operations reports.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Regulates all executive-level POS functions.
• Assists managers in establishing and achieving predetermined profit objectives and desired standards of quality of food, service, cleanliness and promotion.
• Responsible, with the Executive Chef and General Manager, for maintaining each venue’s monthly Profit & Loss statement standards while meeting or exceeding budget expectations through controlling P&L items.
• Oversees that training programs are in place for employees to update their knowledge on relevant industry practices.
• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.
• Oversees that all guest and employee concerns are resolved in a way that promotes guest retention
• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.
• Ensures front-of-house employees follow all policies and procedures by providing clear guidelines and expectations.
• Maintain professional appearance standards as directed in the Employee Handbook.
• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.
• Protects establishment, guests, and employees by adhering to and overseeing that the
• Department of Health and company sanitation standards are followed.
• Responsible for management interviewing, hiring, and training process decisions.
• Coaches front-of-house managers as needed and assists in their professional development.

Skills/Experience

• Must have recent restaurant management experience to be considered.
• Minimum five (5) years’ experience working in a general management role in hospitality/nightlife/bars.
• Passionate about hospitality, food and beverage and morale/culture.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Strong financial acumen.
• Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

Physical Requirements

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

Position Summary

The Director of Restaurant Operations is responsible for overseeing effective operating procedures within all Boujis Group restaurant venues and for developing and retaining a successful management team.

Daily Responsibilities

• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency, and profitability.
• Possesses in-depth knowledge of all operational systems in use including but not limited to payroll, inventory and purchasing.
• Possesses in-depth knowledge of all food and beverage menus.
• Direct the administrative functions of the Food & Beverage department to meet the daily needs of each venue’s operations.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food & beverage positions.
• Possesses knowledge of all front-of-house job duties.
• Provides financial oversight and prepares and presents financial and operations reports.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Regulates all executive-level POS functions.
• Assists managers in establishing and achieving predetermined profit objectives and desired standards of quality of food, service, cleanliness and promotion.
• Responsible, with the Executive Chef and General Manager, for maintaining each venue’s monthly Profit & Loss statement standards while meeting or exceeding budget expectations through controlling P&L items.
• Oversees that training programs are in place for employees to update their knowledge on relevant industry practices.
• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.
• Oversees that all guest and employee concerns are resolved in a way that promotes guest retention
• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.
• Ensures front-of-house employees follow all policies and procedures by providing clear guidelines and expectations.
• Maintain professional appearance standards as directed in the Employee Handbook.
• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.
• Protects establishment, guests, and employees by adhering to and overseeing that the
• Department of Health and company sanitation standards are followed.
• Responsible for management interviewing, hiring, and training process decisions.
• Coaches front-of-house managers as needed and assists in their professional development.

Skills/Experience

• Must have recent restaurant management experience to be considered.
• Minimum five (5) years’ experience working in a general management role in hospitality/nightlife/bars.
• Passionate about hospitality, food and beverage and morale/culture.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Strong financial acumen.
• Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

Physical Requirements

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.