Operation Director

Main Duties and Responsibilities:

• Overall management of operations for 8 branches in the Western region
• Supervision and management of 2 General Managers
• New branch development and opening (Business Development)

Detailed Duties and Responsibilities:

• Leads strategic initiatives for restaurant expansion and growth.
• Conducts comprehensive market analysis and develops expansion strategies.
• Establishes restaurant business plan by surveying restaurant demand.
• Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations.
• Prepares financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually.
• Oversees operations by preparing policies and standard operating procedures.
• Supervises regional General Manager, Branch manager and Floor manager of each branch.
• Participates and advises with recruiting, hiring and training, and provides career development for all staff members
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures of each branch; complying with health and legal regulations; maintaining security systems.
• Supervises Corporate Chef and oversees new menu development.

Qualifications:

• Bachelors degree in business, hospitality, or related field.
• Six + years of managerial/leadership experience in the hospitality and food service
• Ability to work in multiple regional locations
• Ability to work in cross functional roles as needed (front-of house & back-of-house)
• Ability to adapt to a flexible schedule according to business needs
• Ability to read and analyze a P&L and use the tool to effectively drive the business
• Ability to speak, write, read, and understand English and Korean
• Working knowledge of MS Office programs

Place of work