Director of Operations - Knoxville, TN at Red Lobster in US-FL-Orlando

Job description

• The Director of Operations will serve as the market leader for approximately 8-10 Operating Company restaurants within a division. Reporting to a Regional Vice President of Operations, the Director of Operations ensures that restaurant leadership teams within the market execute at an optimal level in order to drive profitable Same-Restaurant-Sales and Guest Count growth. The Director of Operations will ensure 100% compliance to the Operating Company's HR, Finance, and other functional standards and processes. Additional emphasis will be placed on coaching and developing General Managers, coaching and developing high-potential Restaurant Managers, and contributing to the identification, development, retention, and promotion of high-potential, diverse talent within a market.

Responsibilities

• Serve as the market leader for approximately 8-10 Operating Company restaurants within a division
• Report to a Regional Vice President of Operations
• Ensure that restaurant leadership teams within the market execute at an optimal level to drive profitable Same-Restaurant-Sales and Guest Count growth
• Ensure 100% compliance to the Operating Company's HR, Finance, and other functional standards and processes
• Coach and develop General Managers and high-potential Restaurant Managers
• Contribute to the identification, development, retention, and promotion of high-potential, diverse talent within a market

Requirements

• • Experience leading a team of Restaurant Managers and creating accountability for performance including increased sales, high levels of guest and employee satisfaction, and consistent compliance of standards
• • Experience in supporting new restaurant growth and coaching new restaurant management teams
• • Able to execute business plans for profitable Guest Count and Same-Restaurant-Sales growth within a market
• • Able to deliver Operations Excellence
• • Able and willing to hold crucial conversations with leadership teams about guest service and employee experiences
• • Demonstrated skill at coaching and providing feedback to developing leaders
• • Able to monitor trends and make adjustments to operations as require Key Qualifications (Training, Knowledge, and/or Certification)
• • Demonstrated strength in identifying and developing high potential leaders and building a diverse bench to support business growth
• • Successful operation of a high volume unit that operates with operational excellence and high levels of guest and employee satisfaction
• • Multi-unit operational skills at the restaurant level
• • Demonstrated strength in identifying and building a diverse team; and coaching and developing managers
• • Bachelor's degree preferred.

Skills

Required

• Leadership
• Accountability management
• Business planning and execution
• Operations excellence
• Communication
• Coaching and feedback
• Trend monitoring and adjustment

Preferred

• Talent identification and development
• High-volume unit management
• Multi-unit operations
• Diversity and inclusion