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Regional Director of Operations
Summary
Regional Director of Operations
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 411 W 14th St, New York, NY 10014, USA |
Regional Director of Operations
Description
POSITION TITLE: Regional Director of Operations
REPORTS TO: AVP of Operations
POSITION SUMMARY:
The Director of Operations is responsible for managing, driving and overseeing all operational aspects of assigned properties. S/he is the mediator of information between the venues and our corporate team. S/he will actively work to strengthen and grow the TOG culture of lifestyle hospitality, paying particular attention to organizational health and the entire employee and guest experience. This position will oversee the South East Region STK's in Miami, Orlando, Atlanta and Nashville. Candidate must live in one of the cities listed or be willing to relocate.
Areas of influence are broken down into 4 core areas: Revenue Generation, Cost Control, Guest & Employee Experience, and Culture. For each category the objective is to teach and mentor the management team (with focus on the General Managers) so they can positively affect all four areas. Although research, data recovery and reports require office time, the majority of time is spent at the venues during service. Travel to assigned properties as needed (with prior approval from AVP) as well as to other cities as support as deemed necessary by the AVP.
REVENUE:
• Attends all weekly manager meetings at each venue- ensure there is a creative aspect to the meetings
• Engages as necessary with event promoters, third party food & beverage operators, product suppliers and equipment vendors that are considered large in scope and content or high profile
• Analyzes sales and competition on a regular basis and develops strategies to increase market share
• Develops new marketing ideas and concepts with marketing team
• Monitors and develops incentive programs for employees to grow revenues in all venues
• Network inhouse and around town to invite new guests into the venue
• Work with Marketing team on special promotions / parties
• Monitor and push sales team to be creative in their approach to obtaining new clients
COSTS:
• Ensures compliance with all regulatory controls / laws
• Reviews and interprets contracts
• Represent TOG in investigating, answering, and settling grievances
• Maintain all corporate beverage mandates
• Review beverage inventory, and operating supplies and ensures the security of the same
• Liaises with venue management and ensure accuracy of reports and acts on all variance or loss of product
• Assists in meeting with local/regional vendors to collaborate with venue managers for in house promotions
• Collaborate with the Executive Chef or Corporate Executive Chef in the development of menus
• Monitors and ensures food costs are maintained within established percentages
• Review Pmix for correct pricing, category and location of products
• Responsible for keeping cost of goods sold (COGS), labor and other expenses within budgeted parameters
• Review monthly P&L and GL with General Managers and create action plans for all variances
• Monitors comps and voids
• Track daily & weekly reports
• Monitors Guest Check Average and work with General Managers on employee incentive programs
GUEST EXEPERIENCE:
• Communicates and reinforces vision of the brand to all managers and employees
• Implements and follows standard operating procedures(SOP’s) and standards
• Ensures compliance with all regulatory controls / laws
• Ensures compliance with health, safety, sanitation and alcohol awareness standards
• Reviews and evaluates customer satisfaction and sequence of service
• Represent TOG in investigating, answering, and settling grievances
• Performs routine walkthroughs and communicates any concerns to the General Manager
• Monitor that General Manager and Executive Chef has appropriate staffing levels for forecasted business
• Verify cleanliness, lighting levels and music type and volume during service
• Ensure line checks are being done by management
EMPLOYEE EXPERIENCE:
• Attend preshift meetings in venues to monitor execution
• Hire, oversee training, disciplines and counsels all Managers
• Conducts weekly (or by weekly) individual manager's meetings
• Monitor that GM has appropriate staffing levels for forecasted business
• Evaluates manager performances
• Interacts with hourly employees
• Oversees regularly scheduled employee evaluations
• Oversees implementation and efficiency of training programs
• Review all write-ups and sit in on coaching sessions
REPORTS:
Weekly:
• Sales Summary- Generated
• Payroll Summary – Generated
• Payroll Overtime – Generated
• Payroll Report – Corporate
• Food Costs- Corporate
• Bevinco- Corporate
• Thank You Emails- Generated and Corporate
• GM Reports- GM Generated
• Marketing Report- marketing Generated
• Event Report- Events Generated
• Chef Report- Chef Generated
• Manager expense reimbursement – for approval
• Comp- Set review- review every year
REPORTS TO: AVP of Operations
POSITION SUMMARY:
The Director of Operations is responsible for managing, driving and overseeing all operational aspects of assigned properties. S/he is the mediator of information between the venues and our corporate team. S/he will actively work to strengthen and grow the TOG culture of lifestyle hospitality, paying particular attention to organizational health and the entire employee and guest experience. This position will oversee the South East Region STK's in Miami, Orlando, Atlanta and Nashville. Candidate must live in one of the cities listed or be willing to relocate.
Areas of influence are broken down into 4 core areas: Revenue Generation, Cost Control, Guest & Employee Experience, and Culture. For each category the objective is to teach and mentor the management team (with focus on the General Managers) so they can positively affect all four areas. Although research, data recovery and reports require office time, the majority of time is spent at the venues during service. Travel to assigned properties as needed (with prior approval from AVP) as well as to other cities as support as deemed necessary by the AVP.
REVENUE:
• Attends all weekly manager meetings at each venue- ensure there is a creative aspect to the meetings
• Engages as necessary with event promoters, third party food & beverage operators, product suppliers and equipment vendors that are considered large in scope and content or high profile
• Analyzes sales and competition on a regular basis and develops strategies to increase market share
• Develops new marketing ideas and concepts with marketing team
• Monitors and develops incentive programs for employees to grow revenues in all venues
• Network inhouse and around town to invite new guests into the venue
• Work with Marketing team on special promotions / parties
• Monitor and push sales team to be creative in their approach to obtaining new clients
COSTS:
• Ensures compliance with all regulatory controls / laws
• Reviews and interprets contracts
• Represent TOG in investigating, answering, and settling grievances
• Maintain all corporate beverage mandates
• Review beverage inventory, and operating supplies and ensures the security of the same
• Liaises with venue management and ensure accuracy of reports and acts on all variance or loss of product
• Assists in meeting with local/regional vendors to collaborate with venue managers for in house promotions
• Collaborate with the Executive Chef or Corporate Executive Chef in the development of menus
• Monitors and ensures food costs are maintained within established percentages
• Review Pmix for correct pricing, category and location of products
• Responsible for keeping cost of goods sold (COGS), labor and other expenses within budgeted parameters
• Review monthly P&L and GL with General Managers and create action plans for all variances
• Monitors comps and voids
• Track daily & weekly reports
• Monitors Guest Check Average and work with General Managers on employee incentive programs
GUEST EXEPERIENCE:
• Communicates and reinforces vision of the brand to all managers and employees
• Implements and follows standard operating procedures(SOP’s) and standards
• Ensures compliance with all regulatory controls / laws
• Ensures compliance with health, safety, sanitation and alcohol awareness standards
• Reviews and evaluates customer satisfaction and sequence of service
• Represent TOG in investigating, answering, and settling grievances
• Performs routine walkthroughs and communicates any concerns to the General Manager
• Monitor that General Manager and Executive Chef has appropriate staffing levels for forecasted business
• Verify cleanliness, lighting levels and music type and volume during service
• Ensure line checks are being done by management
EMPLOYEE EXPERIENCE:
• Attend preshift meetings in venues to monitor execution
• Hire, oversee training, disciplines and counsels all Managers
• Conducts weekly (or by weekly) individual manager's meetings
• Monitor that GM has appropriate staffing levels for forecasted business
• Evaluates manager performances
• Interacts with hourly employees
• Oversees regularly scheduled employee evaluations
• Oversees implementation and efficiency of training programs
• Review all write-ups and sit in on coaching sessions
REPORTS:
Weekly:
• Sales Summary- Generated
• Payroll Summary – Generated
• Payroll Overtime – Generated
• Payroll Report – Corporate
• Food Costs- Corporate
• Bevinco- Corporate
• Thank You Emails- Generated and Corporate
• GM Reports- GM Generated
• Marketing Report- marketing Generated
• Event Report- Events Generated
• Chef Report- Chef Generated
• Manager expense reimbursement – for approval
• Comp- Set review- review every year
POSITION TITLE: Regional Director of Operations
REPORTS TO: AVP of Operations
POSITION SUMMARY:
The Director of Operations is responsible for managing, driving and overseeing all operational aspects of assigned properties. S/he is the mediator of information between the venues and our corporate team. S/he will actively work to strengthen and grow the TOG culture of lifestyle hospitality, paying particular attention to organizational health and the entire employee and guest experience. This position will oversee the South East Region STK's in Miami, Orlando, Atlanta and Nashville. Candidate must live in one of the cities listed or be willing to relocate.
Areas of influence are broken down into 4 core areas: Revenue Generation, Cost Control, Guest & Employee Experience, and Culture. For each category the objective is to teach and mentor the management team (with focus on the General Managers) so they can positively affect all four areas. Although research, data recovery and reports require office time, the majority of time is spent at the venues during service. Travel to assigned properties as needed (with prior approval from AVP) as well as to other cities as support as deemed necessary by the AVP.
REVENUE:
• Attends all weekly manager meetings at each venue- ensure there is a creative aspect to the meetings
• Engages as necessary with event promoters, third party food & beverage operators, product suppliers and equipment vendors that are considered large in scope and content or high profile
• Analyzes sales and competition on a regular basis and develops strategies to increase market share
• Develops new marketing ideas and concepts with marketing team
• Monitors and develops incentive programs for employees to grow revenues in all venues
• Network inhouse and around town to invite new guests into the venue
• Work with Marketing team on special promotions / parties
• Monitor and push sales team to be creative in their approach to obtaining new clients
COSTS:
• Ensures compliance with all regulatory controls / laws
• Reviews and interprets contracts
• Represent TOG in investigating, answering, and settling grievances
• Maintain all corporate beverage mandates
• Review beverage inventory, and operating supplies and ensures the security of the same
• Liaises with venue management and ensure accuracy of reports and acts on all variance or loss of product
• Assists in meeting with local/regional vendors to collaborate with venue managers for in house promotions
• Collaborate with the Executive Chef or Corporate Executive Chef in the development of menus
• Monitors and ensures food costs are maintained within established percentages
• Review Pmix for correct pricing, category and location of products
• Responsible for keeping cost of goods sold (COGS), labor and other expenses within budgeted parameters
• Review monthly P&L and GL with General Managers and create action plans for all variances
• Monitors comps and voids
• Track daily & weekly reports
• Monitors Guest Check Average and work with General Managers on employee incentive programs
GUEST EXEPERIENCE:
• Communicates and reinforces vision of the brand to all managers and employees
• Implements and follows standard operating procedures(SOP’s) and standards
• Ensures compliance with all regulatory controls / laws
• Ensures compliance with health, safety, sanitation and alcohol awareness standards
• Reviews and evaluates customer satisfaction and sequence of service
• Represent TOG in investigating, answering, and settling grievances
• Performs routine walkthroughs and communicates any concerns to the General Manager
• Monitor that General Manager and Executive Chef has appropriate staffing levels for forecasted business
• Verify cleanliness, lighting levels and music type and volume during service
• Ensure line checks are being done by management
EMPLOYEE EXPERIENCE:
• Attend preshift meetings in venues to monitor execution
• Hire, oversee training, disciplines and counsels all Managers
• Conducts weekly (or by weekly) individual manager's meetings
• Monitor that GM has appropriate staffing levels for forecasted business
• Evaluates manager performances
• Interacts with hourly employees
• Oversees regularly scheduled employee evaluations
• Oversees implementation and efficiency of training programs
• Review all write-ups and sit in on coaching sessions
REPORTS:
Weekly:
• Sales Summary- Generated
• Payroll Summary – Generated
• Payroll Overtime – Generated
• Payroll Report – Corporate
• Food Costs- Corporate
• Bevinco- Corporate
• Thank You Emails- Generated and Corporate
• GM Reports- GM Generated
• Marketing Report- marketing Generated
• Event Report- Events Generated
• Chef Report- Chef Generated
• Manager expense reimbursement – for approval
• Comp- Set review- review every year
REPORTS TO: AVP of Operations
POSITION SUMMARY:
The Director of Operations is responsible for managing, driving and overseeing all operational aspects of assigned properties. S/he is the mediator of information between the venues and our corporate team. S/he will actively work to strengthen and grow the TOG culture of lifestyle hospitality, paying particular attention to organizational health and the entire employee and guest experience. This position will oversee the South East Region STK's in Miami, Orlando, Atlanta and Nashville. Candidate must live in one of the cities listed or be willing to relocate.
Areas of influence are broken down into 4 core areas: Revenue Generation, Cost Control, Guest & Employee Experience, and Culture. For each category the objective is to teach and mentor the management team (with focus on the General Managers) so they can positively affect all four areas. Although research, data recovery and reports require office time, the majority of time is spent at the venues during service. Travel to assigned properties as needed (with prior approval from AVP) as well as to other cities as support as deemed necessary by the AVP.
REVENUE:
• Attends all weekly manager meetings at each venue- ensure there is a creative aspect to the meetings
• Engages as necessary with event promoters, third party food & beverage operators, product suppliers and equipment vendors that are considered large in scope and content or high profile
• Analyzes sales and competition on a regular basis and develops strategies to increase market share
• Develops new marketing ideas and concepts with marketing team
• Monitors and develops incentive programs for employees to grow revenues in all venues
• Network inhouse and around town to invite new guests into the venue
• Work with Marketing team on special promotions / parties
• Monitor and push sales team to be creative in their approach to obtaining new clients
COSTS:
• Ensures compliance with all regulatory controls / laws
• Reviews and interprets contracts
• Represent TOG in investigating, answering, and settling grievances
• Maintain all corporate beverage mandates
• Review beverage inventory, and operating supplies and ensures the security of the same
• Liaises with venue management and ensure accuracy of reports and acts on all variance or loss of product
• Assists in meeting with local/regional vendors to collaborate with venue managers for in house promotions
• Collaborate with the Executive Chef or Corporate Executive Chef in the development of menus
• Monitors and ensures food costs are maintained within established percentages
• Review Pmix for correct pricing, category and location of products
• Responsible for keeping cost of goods sold (COGS), labor and other expenses within budgeted parameters
• Review monthly P&L and GL with General Managers and create action plans for all variances
• Monitors comps and voids
• Track daily & weekly reports
• Monitors Guest Check Average and work with General Managers on employee incentive programs
GUEST EXEPERIENCE:
• Communicates and reinforces vision of the brand to all managers and employees
• Implements and follows standard operating procedures(SOP’s) and standards
• Ensures compliance with all regulatory controls / laws
• Ensures compliance with health, safety, sanitation and alcohol awareness standards
• Reviews and evaluates customer satisfaction and sequence of service
• Represent TOG in investigating, answering, and settling grievances
• Performs routine walkthroughs and communicates any concerns to the General Manager
• Monitor that General Manager and Executive Chef has appropriate staffing levels for forecasted business
• Verify cleanliness, lighting levels and music type and volume during service
• Ensure line checks are being done by management
EMPLOYEE EXPERIENCE:
• Attend preshift meetings in venues to monitor execution
• Hire, oversee training, disciplines and counsels all Managers
• Conducts weekly (or by weekly) individual manager's meetings
• Monitor that GM has appropriate staffing levels for forecasted business
• Evaluates manager performances
• Interacts with hourly employees
• Oversees regularly scheduled employee evaluations
• Oversees implementation and efficiency of training programs
• Review all write-ups and sit in on coaching sessions
REPORTS:
Weekly:
• Sales Summary- Generated
• Payroll Summary – Generated
• Payroll Overtime – Generated
• Payroll Report – Corporate
• Food Costs- Corporate
• Bevinco- Corporate
• Thank You Emails- Generated and Corporate
• GM Reports- GM Generated
• Marketing Report- marketing Generated
• Event Report- Events Generated
• Chef Report- Chef Generated
• Manager expense reimbursement – for approval
• Comp- Set review- review every year
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 411 W 14th St, New York, NY 10014, USA |
Skills
TIPS Awareness
Staff Scheduling
Microsoft Office
Open Table
POS Systems
TIPS Certification
Culinary Degree/Training
By applying you confirm you have these skills.
STK
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
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411 W 14th St, New York, NY 10014, USA