Executive Director of Operations

Leading New York based restaurant company with multiple successful outlets and locations seeks a leader to take the company to the next level. Michelin star rated and three stars (NYT), company sales exceed $20 Million annually. High volume nightlife in a casual hip setting help to keep the company busy from breakfast through late night.  Be ready with your A game as you will be expected to interface with ownership and capital partners on a daily basis. The optimum candidate for this job has already had experience in everything from operations to accounting, marketing, sales, Events and catering business, room service, and the nightlife scene. Included in the candidates skill sets are:

• Improving Sales volumes from food and beverage sales, whether generated from the dining room, lounge, events or nightclub
• Maintaining and improving customer satisfaction
• Managing and directing a staff of 300 + management
• Heavy experience in payroll and expense management
• Full working knowledge of financial statements
• Practical knowledge of preparing and presenting an annual budget and marketing plan

Upon employment the candidate will be responsible for the following:  

• Direct and organize the Food & Beverage service and production functions within the company in order to maintain high standards of quality food production, beverage production and service to maximize customer satisfaction and profits.
•  Participate in total organizational management as a member of the Executive Committee with ownership and Hotel executives. Also conduct and mange regular meetings with key department heads.

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.

• Clearly describe, assign and delegate responsibility and authority for the operation of the various sub-departments, i.e., Restaurant Operations, Beverage Operations, Banquets, Kitchens, Stewards, etc.

• Develop, implement and monitor schedules for the operation of all restaurants, bars, and outlets to achieve a profitable result.

• Participate with the chef, outlet managers, and catering managers in the creation of attractive menus and merchandising menus and products designed to attract a predetermined customer market.

• Implement effective control of food, beverage cost of sales and labor costs among all sub-departments.

• Assist the managers and sub-department heads in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

• Regularly review and evaluate the degree of customer acceptance of the individual restaurants outlets, and banquet service.  Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

• Direct the development of a written detailed fully comprehensive annual market plan for each of the operating entities. Then closely measure and monitor the activities and goals of the plan for the upcoming year.

• Serve as Director of Marketing coordinating digital marketing annual campaigns, media campaigns, PR firm strategic plans and goals, specialty marketing events, promotions, web site oversight and all elements involved in enhancing brand awareness and revenue.

• Direct the compilation of a detailed annual operating budget and capital budget of each year. Fully detailed with supporting assumptions for each of the five revenue centers

• Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, product mix, job descriptions, etc.

• Maintain and maximize utility of current operating systems and reporting especially Avero, Micros, Tripleseat and Acubar

• Work closely with the Director of Events/Banquets to make sure that all events are being put together in the correct manner and that persons have all of the tools needed.  Meet and maintain weekly meetings with this department to ensure that the financial directives are being achieved.

• Direct and organize the Food & Beverage service and production functions

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.

• Clearly describe, assign and delegate responsibility and authority for the operation of the various sub-departments, i.e., Restaurant Operations, Beverage Operations, Retail, Events/Banquets, Kitchens, Stewards, etc.

• Develop, implement and monitor schedules for the operation of all restaurants, bars, and outlets to achieve a profitable result.

• Participate with the chef, outlet managers, and catering managers in the creation of attractive merchandising of menus and products designed to attract a predetermined customer market.

• Maintain a contemporary digital and social marketing program for all aspects of the operations.

• Implement effective control of food, beverage and labor costs among all sub-departments.

• Assist the outlet managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

• Regularly review and evaluate the degree of customer acceptance of the individual restaurants, outlets, and banquet service.  Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

• Continuously evaluate the performance and encourage improvement of the personnel.  Plan and administer a training and development program which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.  Work closely with HR Director in developing key human resource elements of the operation from job training, recruitment and training tools, orientation, job descriptions, performance reviews and all contemporary professional aspects of a strong HR environment.

 - Minimum of 7 years of food and beverage experience

 - Previous General Manager or Director of Operations for another high volume Restaurant Company

-  Experience with sales volumes of at least 15 Million per year

- Must have previous experience in ALL aspects of operations including Restaurant, bar, lounge, Banquet and Catering (+2  Million a year), and Room Service 

 - Has previously reported to ownership or corporate entity