Regional Director of Operations, Restaurant Services

Job Summary

The Regional Director of Operations plays a pivotal role as a strategic partner to the Restaurant Services Team. They collaborate on strategic planning, program development, financial management, and fostering a culture of excellence. This role encompasses overseeing all operational aspects and critical support functions while also focusing on team development.

Working as the Regional Director of Operations, you will plan objectives for the region and ensure unit directors are in compliance with corporate, regional, and financial goals. You will be responsible for the overall operation, growth, and profitability of the region.

Key Responsibilities:

• Plans and directs the operation of the assigned accounts in support the Key Performance Indicators
• Develops common direction for the team. Sets priorities and makes team agenda and strategy clear to all team members
• Develops, recommends and implements policies and procedures of the region to ensure maximum income from existing accounts
• Supports the development and implementation of dining and hospitality programs that meet client needs, comply with industry standards, and ensure client and customer satisfaction.
• Participates in the sales process for the acquisition of new business
• Monitors financial reports of the accounts to ensure budgetary compliance with Regional and Corporate goals
• Develops and motivates an effective management and culinary staff to achieve regional and corporate goals and make efficient use of human resources
• Interfaces with existing clients to maintain client satisfaction and account retention
• Resolves client, employee and customer satisfaction or employee related complaints which have been elevated from Directors
• Interfaces with legal and human resources to obtain procedures for various customer and employee related charges
• Conducts appropriate annual and semi-annual performance evaluations
• Completes all daily, weekly or monthly reports as outlined in the corporate policy and procedures on a timely basis meeting all prescribed deadline
• Projects and practices consistent ownership attributes, which provide a high level of customer service at all points of contact
• Actively participates in client meetings and site visits with the management team, ensuring that company policies and procedures are followed and addressing any client concerns or feedback.
• Trains, motivates and develops management personnel to achieve high level of morale and efficient use of human resources

Preferred Qualifications:

• Bachelor’s degree in Business or Hospitality related field, or equivalent degree or equivalent-related experience
• Demonstrated ability to manage a team of six or more manager-level team members
• Minimum of four years experience in multi-unit foodservice management
• Experience with high-volume luxury multi-unit food service management
• Strong track record of driving hospitality and customer satisfaction
• Proven ability to work effectively in an unstructured, fast-paced and P&L driven environment
• Proven ability to mentor and develop team members
• Excellent written and verbal communication skills