Director of Operations

The Director of Operations serves as a hands-on leader and directs all MCG restaurant operations to the overall strategic objective of properly executing all restaurant priorities to ensure financial results are aligned with branding opportunities and a superior guest experience

The Director of Operations serves as a hands-on leader and directs all MCG restaurant operations to the overall strategic objective of properly executing all restaurant priorities to ensure financial results are aligned with branding opportunities and a superior guest experience. This position also requires that you know the philosophy and history of Margaritaville Caribbean Group, learn the history of all our brands, and also learn and apply the philosophy of Margaritaville: Code of Conduct, Mission, Vision, and Core Values.

FUNCTIONS AND RESPONSIBILITIES

• Provides strategic and tactical guidance and management of all MCG properties, including the development guidelines for service, product presentation, food safety, sales, guest relations, safety/security, sustainability, local marketing, GM/manager development, trainer development, seminars, and restaurant expansions.
• Manages the day-to-day operations to ensure delivery of the agreed upon business results, including, but not limited to, sales, COGS; contribution margin, food costs, and labor costs.
• Develops and implements annual business plans identifying key activities and priorities.
• Implements strategies as necessary to ensure that restaurants are operating consistently with MCG standards and policies and meet or exceed Company projections for financial performance.
• Strategically collaborates with the Retail Marketing team to identify, support, and maximize branding and merchandising opportunities.
• Creates a variety of reports and presentations to provide business performance updates.
• Analyzes systems and procedures for continual improvement of earning goals and provides strategic direction for operations and local restaurant promotions.
• Develops, reviews, and monitors capital expenditures within each restaurant.
• Collaborates with the brand teams to maximize promotions and the brand experience.
• Manages the interface between the restaurants and operations to ensure the consistent and quality delivery of the guest experience.
• Works in conjunction with the GM’s/Chefs and the Executive Chef in developing food and drink menus.
• Performs periodic inspections and audits of restaurant operations, safety programs, buildings and grounds, furniture, fixtures, and equipment.
• Manages financial analysis and overall budget for site development to keep activities within budget and on track to hit the required returns and timing.
• Oversees the recruiting, training, development, and retention programs to ensure the consistent delivery of the MCG brand experience.
• Interfaces with HR relative to hiring, disciplining, termination, and performance management of all staff.
• Handles all consumer matters related directly to the restaurants and provides feedback to management, as necessary.
• Performs personnel functions (e.g. interviewing, evaluating, and supervising, of all management in venues, etc.) for the purpose of maintaining adequate staffing, enhancing productivity of personnel, and achieving objectives within budget.
• Oversees all guest recovery matters and works with the GMs to ensure the most positive and lasting outcome.
• Directs the training team to achieve all FOH & BOH training in all venues to ensure standards are met.
• Building the bench strengths for all stores (GM’s, Assistant Managers, Chefs & leads)
• Performs any other duties as assigned by the Executive Team.

Knowledge/Skills/Ability:  

• Ability to lead effectively in a demanding, fast paced, team environment.
• Demonstrate ability to be self-motivated and take initiative.
• Excellent guest service skills.
• Good organizational skills, time management, and computer skills.
• Outstanding interpersonal and communication skills.
• Experience in budgeting, research, project management, finance and general business administration

• Proficient in Word, Excel, Outlook, and PowerPoint.
• Experience in building and implementing Property operations strategies

• JOB REQUIREMENTS
• Responsibilities include working independently under broad organizational guidelines to achieve unit objectives, managing a department, and supervising the use of funds.
• Gather relevant industry restaurant operations industry information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.
• Attend monthly management meetings and provide monthly departmental reports.
• Perform a Biweekly department meeting for updates/progress on operations management
• Flexibility is required to independently work with other departments in a wide variety of circumstances and analyze data utilizing a variety of standardized methods.
• Must be able and willing to travel.
• Ability is also required to work with a significant diversity of individuals and/or groups, work with a variety of data, and utilize job-related equipment.
• Must have a working knowledge of various business metrics related to restaurant operations and have a good understanding of accounting processes and procedures. Independent problem solving is required to analyze issues and create action plans.

EDUCATION AND EXPERIENCE

• Bachelor’s degree in Business Administration, Hospitality, Tourism Management, or equivalent and/or minimum 5–10 years’ experience in direct operations management in a multi-unit , heavily branded restaurant environment.
• 5-10 years’ experience in the implementation of various training and guest service programs is essential, as well as working knowledge of restaurant expansions.
• Relevant certifications will be an asset.