Director of Operations

• Develops and coaches’ general managers and conducts management orientation.

• Responsible of the staffing of multiple restaurants multiple states.

• Recruits, interviews, and hires management team members to achieve proper staffing levels.

• Directs and assigns employees as needed to ensure all aspects of service meet operational standards.

• Oversees operation standards and financial performance of restaurants including P&L reviews.

• Takes appropriate action to address employee issues and policy violations with human resources partnership.

• Monitors multiple drive-in cost control procedures for food, labor, paper, and inventory. Takes immediate

corrective action when necessary.

• Reviews and audits reports for accuracy.

• Reinforces the importance of placing guest needs first to drive-in management on a consistent basis.

• Responds to escalated guest requests and complaints in a respectful manner. Takes immediate corrective action

when necessary.

• Approves compensation levels of drive-in employees and managers within company guidelines.

• Prepares all necessary operational reports for multiple drive-ins. Develops appropriate action plans to resolve

unfavorable financial and/or sales trends.

• Adheres to and monitors management compliance of the drive-in employee handbook, policies, and practices.

• Enforces all federal, state, and local labor laws.

• Ensures compliance of all safety regulations and policies.

• Develops and implements a marketing plan for region.

• Participates in acquisitions and growth process for assigned territory.

• Ability to develop people.

• Ability to empower the restaurant teams to do what is right and to take care of the customer.

• Excellent verbal and written communication skills; capable of communicating effectively with customers and

employees at all levels from hourly team members to the executive team.

• Ability to travel frequently between restaurant locations.

• Excellent leadership and organizational skills with attention to detail.

• Proven track record of exceptional customer service.

• Able to work flexible hours necessary to manage and operate the restaurants effectively, including weekends

and closing shifts as needed.

Position Status:

Full-Time

Part-Time

FLSA Classification:

Exempt

Nonexempt

Travel Requirements:

Frequently Moderately Rarely None

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• Minimum of 3-5 years’ multi-unit quick service restaurant management and leadership experience is preferred.

• Ability to stand/walk for a minimum of 8-10 hours per day.

• Must be able to lift and carry up to 50lbs.

• Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.

• Must be able to work in both warm and cool environments, indoors and outdoors.

• Must be able to tolerate higher levels of noise from music and customer traffic.