The Director of Operations job is to oversee all facets of Back of House (BOH) operations of the business, dedicated to executing a level of excellence across all 5 critical success factors. Responsibilities include: Embodying our values, training/developing BOH team members, ensuring speed, culture, maintaining costs.

Next to the Operator, the Director of Operations BOH exemplifies the actions, decision-making skills and responsibilities of operating a successful restaurant. The role is critical in setting the overall tone and atmosphere of the restaurant across every business day part. Selecting talent, developing skills and building community is a constant thought in the mind of this leader. This tireless individual must be a teacher at heart and must be energized by a quick-paced environment. The General Manager must be engaged in the following 5 areas:

Vision

Execute the vision of the operator

Commitment to personal growth and development.

Strategize restaurant growth as a high performance leadership team

Identify and share short-term and long-term goals at all levels in the organization

Create various plans to achieve these goals throughout the organization.

People

Recruit, select, coach and develop to potential

Focus on the leadership development of the team

Support Talent Director (TD) in implementing sound individualized training and development. Coordinate training feedback of new team members to the TD and all CTs.

Properly address both positive and negative Results and Relationships throughout the organization

Work closely with other members of the leadership team and operator to develop and implement continuous improvement plan for the development of all leaders, ambassadors, contributors, emerging leaders and employees.

Communicate effectively, share ideas, and take a positive approach to all situations.

Create a LEAN culture and mindset and encourage 2 second improvements to be shared

Hold BOH team members accountable to all policy standards (ex: timeliness, grooming, cell phones, uniforms etc.)

Train and develop Team Members in all areas and systems, work with Talent Director for areas of focus.

Provide both formal and informal feedback to team on an ongoing basis

Schedule 30, 60 and 90-day feedback sessions with newly hired Team Members - include the Talent Director in the meetings

Hold weekly 1-on-1’s with your Managers

Hold bi-weekly 1-on-1’s with your Assistant Managers

Quality & Customer Experience

Protect the customer experience by ensuring packaging, food presentation and quality meets or exceeds Chick-fil-A standards

Execute Lean Chicken Entrée at all times

Ensure Safe Daily Critical is completed

Use RQA, ROE and CEM findings to ensure consistency and quality of products.

Maintain a Culture of Food Safety

Maintain a clean and organized environment

Ensure Inventory is organized properly and maintained to proper levels

Execute training and roll-out of new products

Assess current systems and implement ideas for improvement

Financial Return

Oversee the prudent spending of all financial resources across all variable P&L expense line items.

As a steward, work closely with the operator and the leadership team to develop continuous improvement plans for maximizing fiscal return on investment.

Own all results in this department - including costs

Labor Scheduling – own labor percentage and productivity. Train Managers on Labor Scheduling procedures, how to increase productivity, put “aces in their places”, appropriate times to send people home, etc.

Equipment Repair & Maintenance – Utilize Facilities page on @CFA- Ensure Maintenance Calendar is completed, become familiar with Responsibility Matrix, Process for damaged equipment

Chicken Tracking System – freezer, thaw, waste

Inventory

Place product orders, work with team for efficient truck deliveries, ensure proper build to’s, coach others on proper ordering

Produce - Ordering, build to’s, portioning and production

Bread – Verify delivery numbers & quality

Ensure speed and quality of food to retain customers

Ensure execution of catering orders and systems

Requirements:

Bachelor's Degree

Open Availability

Proficiency with current electronics

Ability to work in a fast-paced kitchen