Benefits:

401(k)

Competitive salary

Dental insurance

Health insurance

Paid time off

Profit sharing

Vision insurance

DIRECTOR OF OPERATIONS - FRENCH PANTRY/LITTLE MISS HA 36 GRANADA STREET, ST. AUGUSTINE FL

The Opportunity:

We are looking for a dynamic restaurant leader to operate a multi-concept venue. A professional with a passion for hospitality and the financial acuity for efficient restaurant operations.

The Establishment & Business:

The French Pantry & Little Miss Ha restaurants are joining together to bring St. Augustine a premier new establishment. The dining rooms will have their unique environments and operate independently. The French Pantry will offer a morning coffee and pastry service, and both restaurants will serve lunch and elevated dinner services. Located at 36 Grenada, the property will also feature additional hospitality components:

Le Petit Kitchen: a cooking class studio for guests to learn about different elements of cooking from professional chefs. This space will also be a select venue for private chef dinners featuring exclusive tasting and multi-course menus featuring signature wines for both public and private events.

Granada Bar: a full service bar featuring signature and classic cocktails as well as offering an elevated old world wine list. Guests at the Granada Bar and or dining in this area will also have access to order from either unique menu offered by The French Pantry or Little Miss Ha. This will also be the primary service bar for each of the unique dining rooms.

Cache Cache: A reservation only “speakeasy type cocktail bar” that offers classic cocktails as well as signature cocktails. This venue will also offer educational classes for our guests on classic Cocktails as well as wine tastings specific to unique varietals and regions.

The combination of these revenue centers under one roof will create a face paced dynamic environment that will require talented leadership to execute daily service. The ability to offer a range of unique quality experiences to both visitors and locals will be singular in the marketplace.

Key Responsibilities:

• Lead and oversee restaurant operations across multiple concepts within the building.

• Lead restaurant operations to drive sales and achieve EBITDA goals in line with our strategic plan

• Collaborate with owners to establish budget and sales targets

• Ensure Prime Cost goals are met by guiding labor, food, waste, and other controllable measures

• Uphold company standards, policies, and procedures within the operations team

• Coach and train leadership on standards and implement corrective actions when necessary

• Foster the growth and development of the management team and staff in efforts to ensure guest satisfaction is maximized

• Establish a company culture that aligns with our core values and promotes retention

• Cultivate relationships with guests to ensure exceptional dining experiences

-Manage schedules for key management staff

Required Skills and Qualifications:

• Extensive experience in high-volume restaurant management, preferably in a multi-concept setting.

-Experience Managing and coordination of:

Executive Chef and a culinary team

General Managers

Guest Service Managers

Wine and Beverage Programming

Catering and Event Personnel

Marketing Personnel

Line Level FOH and BOH staff

• Deep knowledge of the hospitality industry and a track record of delivering exceptional guest experiences & relationships.

• Proficiency in restaurant financial management, including budgeting, cost control, and revenue optimization.

• Excellent interpersonal and communication skills to build and maintain relationships with staff, vendors, and guests.

• Utilize industry expertise to maintain elite hospitality standards and enhance the guest experience.

• Demonstrate strong organizational skills to effectively manage simultaneous operations.

• Utilize sharp financial acumen to monitor and optimize restaurant financial performance.

• Foster relationships with staff, vendors, and guests to ensure a positive working environment and customer satisfaction.

Director of Operations Personal Qualities:

Highly organized and detail oriented

Strong communication & decision-making skills

Excellent customer service and public relations skills

Understanding of frequently used computer software and programs

Strong research skills

Ability to quickly adapt to change

Ability to work independently in a fast paced and multilayered environment

Ability to work onsite with a flexible schedule, often in the locations

Strong sense of integrity

Be the Example