Apply on Employer Site

RIVIERA DINING GROUP · 2 months ago

Director of Restaurant Operations - RDG

RDG CORP, Miami, FL, US

Full-time

Onsite

Director/Executive

10+ years exp

RIVIERA DINING GROUP is a collective dedicated to excellence in the luxury restaurant industry. They are seeking an experienced Director of Restaurant Operations to oversee daily operations, manage procedures, and lead a team to ensure efficiency and success in their restaurant venues.

Food and BeverageHospitalityRestaurants

Responsibilities

Must be a self-starter, must have analytical abilities and self-criticism

High level of communication skills

Will oversee multiple outlets within one venue or multiple venues

Develop a set of management principles and accountability principles

Create budgets along with finance dept and ways to manage these budgets

Develop strategies and vision

Communicate Company vision and mission

Create a positive and respectful work environment

Develop systems and processes

Focus relentlessly on the customer

Lead a team consisting of General Manager, Assistant General Manager, Floor Managers etc

Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators

Extremely organized, professional, and efficient

Operate with business transparency: open, honest, and aligned with core values and management/company culture

Bottom-up management: Encourage creativity and proactivity and autonomy => leading to greater employee engagement and productivity and accountability

A bottom-up approach emphasizes the fact that those who are out “in the field” every day can provide significant insights that management, from their perspective a bit higher up, might fail to notice

Transparency & collaboration with a hands-on HR Team is a MUST! Please ensure that you give HR “visibility” into your property, and all allow them provide you guidance on best practices and mitigate potential legal claims

Fostering a creative culture: More minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas. This can lead to new processes, products, and potential revenue opportunities

Product driven – insuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed

Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance)

Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable

Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements

Problem-solving and relationship-building skills

Ability to strategize based on customer demographics

Ability to manage multiple projects at once

Ability to successfully train and coach a team: Training calendars, train the trainers

Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.)

Identify problems in the day-to-day operations and ways to fix them

Manage day-to-day operations while also working toward long-term business goals

Large emphasize on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction

Identify profits and losses and operate within the parameters of budgets

Daily communication across many teams (accounting, operations, human resources, and executive management)

Interview, hire, train and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants

Develop the team and provide paths for growth within the company

Maintain company culture and staff morale

Keep operations as streamlined as possible

Understanding and management of operational standards (grooming, policies, and procedures)

Understand key revenue drivers and identify any room for improvement

Make decisions on how to operate the business from both a guest and financial standpoint

Know how, when to use support center and various department heads to help you and your operation strive

The “devil is in the details!” It is very important to be as efficient and decerning as possible

Qualification

Fine dining experienceMulti-use venue managementBudget creationOperational efficiencyFood handling certificationTIPS certificationTeam leadershipEffective communicationTime managementProblem-solving skillsSelf-motivatedDetail-oriented

Required

A minimum of 10 years previous experience as a Senior GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting

Bachelor's degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required

Demonstrated experience managing a multi-use venue (multiple restaurants in one location)

Must be detail oriented and possess effective communication and written skills

State compliant food handling certificate & TIPS certification required

Ability to multi-task

Must be a team player

Self-motivated and performance driven

Punctuality and regular and reliable attendance

Effective communication, written and interpersonal skills

Time management skills

Maintain confidentiality of company information

Ability to work a flexible schedule inclusive of weekends, holidays, am, and pm

Must be able to travel among RDG properties and accept new assignments when necessary