The Director of Operations will collaboratively lead the team as it expands its presence into the Houston market. As a leader in the Company it is crucial this
individual has a passion for exceptional customer service, an innate ability to lead, coach, inspire and motivate while fostering an environment conducive to strategic growth and profitability. This individual is responsible for team development, profitability plans, revenue management strategies, supervision of strategic marketing plans, upholding guest service standards, expense controls and talent management.
The ideal candidate must be an experienced restaurateur with a proven track record for managing successful multi-unit and multi-concept operations within high-volume, modern-fine or polished dining. This is a requirement.
This position is on hold until January 2019. I will hold on to resumes until then.
8--10 years’ experience as a multi-unit, multi-concept restaurant manager overseeing 5+ full-service, modern, polished dining locations. High-Volume experience is very important. The first restaurant in the market is projected at $10mm/yr and coming from a similar level of experience with extensive wine and cocktail experience will be key.
Experience with new restaurant construction and setting up vendors.
Hospitality or Business degrees desirable.
Proven track record leading multi-concept brand development and leadership of operations teams, while meeting profitability objectives.
Reputation for outstanding team leadership, development and culture building.
Extensive experience with restaurant openings, transitions and growth, with a passion for new concept development.
Must have the flexibility to travel. Ideally, this individual will work in the Denver market for 6 months prior to opening the Houston market.
Strong command of financial statements and ability to understand, interpret and analyze financial and cost management data
Strong understanding of marketing strategies required to drive performance.