Description
West Coast Director of Operations | Los Angeles, CA
Overview:
The West Coast Director of Operations for Noble 33 restaurant locations in California,
Nevada, and Arizona oversees the performance and operations. This role ensures
that all locations deliver exceptional dining experiences while meeting
financial goals, adhering to operational standards, and maintaining compliance
with State-specific health and safety regulations. The Director acts as a
strategic leader, supporting General managers, Chefs and operations ensuring
consistency across all locations.
Key Responsibilities:
1. Operational Leadership:
• Oversee daily operations of all restaurant locations - present and future
across the West Coast.
• Ensure that all restaurants adhere to company policies, procedures, and brand
standards.
• Monitor food quality, customer service, and ambiance to maintain consistent
guest experiences.
2. Regional Strategy and Market Adaptation:
• Develop region-specific strategies to align with California, Nevada, and
Arizona demographics and dining trends.
• Adjust menus and offerings based on local preferences, competition, and
market demand.
• Stay informed on industry trends, including regulatory updates and labor
market conditions.
3. Staff Management and Development:
• Support and mentor general managers and operations at each location, ensuring
they meet performance goals.
• Recruit, train, and retain top talent across the restaurant group.
• Foster a team culture that values accountability, professional development,
and customer service.
4. Financial Performance and Budgeting:
• Develop and oversee budgets for all West Coast locations, focusing on revenue
growth and cost control.
• Monitor financial performance, including P&L statements, labor costs, and
food/beverage expenses.
• Implement strategies to improve profitability, reduce waste, and increase
operational efficiency.
5. Guest Relations and Service Standards:
• Set and enforce high standards for customer service across all restaurants.
• Address and resolve escalated guest complaints or operational issues.
• Collect and analyze customer feedback to drive continuous improvement.
6. Compliance and Safety:
• Ensure compliance with California, Nevada, and Arizona food safety
regulations, health codes, and labor laws.
• Conduct regular audits of each location to uphold health, safety, and
operational standards.
• Implement procedures to mitigate risks, including employee safety and
liability concerns.
7. Community Engagement and Brand Promotion:
• Build relationships within West Coast ( Arizona, California, and Nevada)
communities to enhance the restaurant group’s presence.
• Collaborate on marketing and promotional efforts, including local events and
partnerships.
• Represent the brand positively in public and industry settings.
Qualifications:
• Education: Bachelor’s degree in Hospitality Management,
Business Administration, or related field preferred.
Experience:
• 7-10 years of experience in restaurant management, with 3-5 years in
multi-unit leadership.
• Proven experience with restaurants or familiarity with the Arizona, California,
and Nevada market is highly desirable.
Skills:
• Strong leadership and organizational abilities.
• Expertise in financial management, budgeting, and cost analysis.
• Knowledge of food and beverage regulations.
• Proficiency in restaurant management systems and technology tools.
Key Competencies:
• Adaptability to market trends and consumer preferences.
• Strategic thinking and problem-solving.
• Ability to lead diverse teams across multiple locations.
• Customer-focused with a commitment to operational excellence.
Benefits:
Description
West Coast Director of Operations | Los Angeles, CA
Overview:
The West Coast Director of Operations for Noble 33 restaurant locations in California,
Nevada, and Arizona oversees the performance and operations. This role ensures
that all locations deliver exceptional dining experiences while meeting
financial goals, adhering to operational standards, and maintaining compliance
with State-specific health and safety regulations. The Director acts as a
strategic leader, supporting General managers, Chefs and operations ensuring
consistency across all locations.
Key Responsibilities:
1. Operational Leadership:
• Oversee daily operations of all restaurant locations - present and future
across the West Coast.
• Ensure that all restaurants adhere to company policies, procedures, and brand
standards.
• Monitor food quality, customer service, and ambiance to maintain consistent
guest experiences.
2. Regional Strategy and Market Adaptation:
• Develop region-specific strategies to align with California, Nevada, and
Arizona demographics and dining trends.
• Adjust menus and offerings based on local preferences, competition, and
market demand.
• Stay informed on industry trends, including regulatory updates and labor
market conditions.
3. Staff Management and Development:
• Support and mentor general managers and operations at each location, ensuring
they meet performance goals.
• Recruit, train, and retain top talent across the restaurant group.
• Foster a team culture that values accountability, professional development,
and customer service.
4. Financial Performance and Budgeting:
• Develop and oversee budgets for all West Coast locations, focusing on revenue
growth and cost control.
• Monitor financial performance, including P&L statements, labor costs, and
food/beverage expenses.
• Implement strategies to improve profitability, reduce waste, and increase
operational efficiency.
5. Guest Relations and Service Standards:
• Set and enforce high standards for customer service across all restaurants.
• Address and resolve escalated guest complaints or operational issues.
• Collect and analyze customer feedback to drive continuous improvement.
6. Compliance and Safety:
• Ensure compliance with California, Nevada, and Arizona food safety
regulations, health codes, and labor laws.
• Conduct regular audits of each location to uphold health, safety, and
operational standards.
• Implement procedures to mitigate risks, including employee safety and
liability concerns.
7. Community Engagement and Brand Promotion:
• Build relationships within West Coast ( Arizona, California, and Nevada)
communities to enhance the restaurant group’s presence.
• Collaborate on marketing and promotional efforts, including local events and
partnerships.
• Represent the brand positively in public and industry settings.
Qualifications:
• Education: Bachelor’s degree in Hospitality Management,
Business Administration, or related field preferred.
Experience:
• 7-10 years of experience in restaurant management, with 3-5 years in
multi-unit leadership.
• Proven experience with restaurants or familiarity with the Arizona, California,
and Nevada market is highly desirable.
Skills:
• Strong leadership and organizational abilities.
• Expertise in financial management, budgeting, and cost analysis.
• Knowledge of food and beverage regulations.
• Proficiency in restaurant management systems and technology tools.
Key Competencies:
• Adaptability to market trends and consumer preferences.
• Strategic thinking and problem-solving.
• Ability to lead diverse teams across multiple locations.
• Customer-focused with a commitment to operational excellence.
Benefits: