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Director of Operations

Smokey Bones Bar & Fire Grill

This is a Contract position in Walton, NY posted December 2, 2019.

Reporting to the COO, Smokey Bones is looking for an All-Star Director of Operations who is responsible for leading operations for approximately 6-10.

Annual compensation is $90K
– $130K.

This position is responsible for sustained sales and profits growth achieved through people, business and results by keeping themselves and team focused on key business initiatives and priorities.

The Director of Operations demonstrates leadership by living, embracing and promoting our culture committed to service, culinary excellence, enthusiastic teammates and delighted guests.

This is an opportunity to bring your unique personality and fresh thinking to the Smokey Bones brand while being an integral driver of a cultural renaissance.

You will be supported by a newly assembled and experienced Leadership Team that is committed to a healthy growth strategy, bringing fresh thinking to the brand, leading a cultural renaissance and fostering an environment of innovation.

Known for great food and drinks, great fun and awesome people, Smokey Bones is a company-owned and operated restaurant chain in 16 states.

We offer a flexible work environment, company perks, competitive base salary bonus opportunity, 401k, health and wellness plans, and paid time off.

Roles and Responsibilities: Guest Experience
•Coaches managers and teammates on how to deliver an excellent guest experience.

•Coaches managers and teammates on how to anticipate, identify, and resolve issues that impact the guest experience.

•Coaches managers and teammates on how actions impact the guest experience and how results indicate the level of guest service provided.

•Positively interacts and visits with guests and solicits feedback.

•Handles and follows up on guest concerns escalated from the restaurant level.

•Ensures the quality of all restaurant facilities throughout the region by coordinating with vendors and supporting others in overseeing the repair or maintenance of the building, landscape, parking lot, equipment, seating and technology; Monitors facilities plans and secures approvals as needed.

Operations Leadership
•Models standards and expected behaviors for General Managers, restaurant managers, and teammates to follow.

•Models and teaches our values and culture in a manner that others understand.

•Coaches managers on operational excellence, maintenance and facilities.

•Motivates managers to improve performance; coaches General Managers, restaurant managers, and MIT’s on peers and subordinates.

•Delivers positive and constructive performance feedback to managers; takes appropriate progressive disciplinary action when managers are not meeting performance standards.

•Develops leadership skills in managers.

•Coaches General Managers on how to assess and identify potential in others.

•Follows up on Employee Relations issues; conducts investigations as appropriate.

•Strategically plans staffing needs for region; ensuring the acquisition and maintenance of a top-quality management team within the region by recruiting top-quality candidates and using the selection system tools; working with employment staffing managers to review candidate applications, interview candidates and extend job offers; Coaches managers on forecasting and attaining proper staffing levels; ensures restaurant management teams use selection system tools to select quality hires.

•Observes individual and team performance during restaurant visits.

•Assesses operations, leadership, team cohesion and performance during restaurant visits; observes individual and team performance.

•Generates and responds to communications (e-mail, voicemail, intranet).

Financial Performance
•Establishes plans, communicates strategy and measures specific financial goals to achieve sustained increases in restaurant sales and profitability.

•Monitors restaurant performance metrics to identify emerging trends and areas of opportunity.

•Communicates areas of performance needing improvement to meet business plan goals
•Reviews sales/guest count forecasts based on historical and current trends.

•Conducts a wide variety of administrative duties in support of restaurant operations and in compliance with local, state and federal laws.