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Director of Operations

Bonus, Travel + Housing Assistance

Posted January 14, 2022

Navy Beach, St. Thomas
St Thomas, VI
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Growing restaurant group Navy Beach is seeking an experienced Director of Operations for St. Thomas and Montauk venues

About This Job

Required Years of Experience

3-5 years

Job Details
Job Details


The Director of Operations oversees the day-to-day operation of Navy Beach restaurants and is responsible for supporting, managing, and developing all team members to exceed business goals along with the ownership.

DUTIES AND RESPONSIBILITIES

  • Customer Service
  • Ensure smooth day-to-day operations of multiple venues. Foster and promote a strong work culture, and uphold brand service standards.
  • Fully understand the Navy Beach brand and company culture, and serve as a brand ambassador, both internally and externally.
  • Coach, guide and support the team to provide exceptional customer experience.
  • Maintain brand identity in all interactions. Address and resolve all customers issues at the stores and review platforms.
  • Provide ongoing feedback, establishing performance expectation and conduct performance reviews of staff.
  • Oversee team environment and provide timely response to staff needs.
  • Review payroll and scheduling. Anticipate schedule changes based on store needs and seasonality, and ensure all staffing needs are met while meeting the budget.
  • Maintain brand identity in all interactions. Address and resolve all escalated customer issues and monitor review platform ratings and responses.
  • Human Resources
  • Manage and oversee all Human Resource activities, including, but not limited to: employee handbook, labor law updates, wage updates, and onboarding.
  • Maintain and update employee training manuals, and ensure that all employees have proper training.
  • Create hiring plans for front-of-the-house and back-of-the-house staff
  • Screen, interview, evaluate candidates and prepare job offers.
  • Monitor payroll, considering overtime.
  • Plan attractive compensation and benefits packages to increase retention.
  • Oversee employee attendance and working schedules including breaks, overtime and paid time off
  • Schedule onboarding sessions and job-related trainings for all employees
  • Track key recruiting metrics like turnover rates and source of hire
  • Ensure restaurant staff complies with EEO, health and safety regulations in the hospitality industry
  • Prepare and manage the labor budget including analyzing results and developing recommendations for improvement.
  • Identify top talent, coach and develop future leaders.
  • Positively engage and develop your management team to drive results.
  • Build and maintain positive company culture.
  • Execute the mission and vision.
  • Operations & Sales
  • Track sales against budget, execute strategies for increasing sales while maintaining constant communication with the team. Manage and track voids, discounts and any financial inconsistencies.
  • Manage inventories and minimize waste.
  • Meet financial goals, such as but not limited to: revenue, labor cost, COGS, waste, etc.
  • Be knowledgeable with troubleshooting any and all equipment issues, and minimize the use of external technicians.
  • Manage active purchasing of coffee/tea/beverage items on a weekly basis to ensure best pricing and quality.
  • Lead FOH meetings and 1x1 meetings with Restaurant Managers.
  • Meet regularly with Director of Culinary Operations.
  • Develop material for FOH binder and all other operational / training materials. Develop and enforce daily checklists, including but not limited to: temperature logs, FIFO, deep clean tasks and AM / PM checklists.
  • Ensure storefront, FOH and BOH are clean, maintained, and appealing to guests. Oversee the facilities and coordinate with any external contractors for equipment and maintenance.
  • Oversee all menu changes and ensure they are properly implemented. Communicate all menu changes and insure proper execution.
  • Oversee all staff communication. Coordinate staff trainings as required.
  • Collaborate with Director of Culinary Operations on all food related café operations.
  • Manage any facilities, technical and art requests with corresponding departments.

QUALIFICATIONS

  • 3-5 years General Manager/ Director of Operations Experience required in the hospitality or food industry.
  • Experience in Scaling a Business Preferred
  • Strong leadership, decision making and multitasking skills.
  • Strong communication skills. Ability to solve problems independently and delegate as needed.
  • Strong understanding of financials, metrics, forecasting, dynamic scheduling and cost control.
  • Experience in beverage, food and alcohol purchasing, managing cost and maintaining inventory.
  • Food handler card required.
  • ABRA card required (for DC stores).
  • Serve-Safe certification required.
  • Passion for food, cocktails and coffee - big plus.
  • Ability to build relationships and embrace change.
  • Full availability, must be able to work weekends and holidays.
  • Work authorization:
  • United States (Required)
  • Seasonal Relocation

compensation: Based on Experience

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About this Employer

Navy Beach, St. Thomas

5320 Yacht Haven Grande
St Thomas, VI 00802

(340) 714-3566

Restaurant

Located at Yacht Haven Grande in St. Thomas USVI, Navy Beach, St. Thomas is the first venture from Navy Beach Hospitality outside of the continental United States, and the first of several Caribbean-based projects to open over the next few years, including Navy Beach St. Maarten, opening late 2021 at the IGY Isle de Sol Yacht Club, in Simpson Bay.