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Fine Dining Director, Restaurant Operations - Freehand Hospitality - Jobs in Halifax region

Freehand Hospitality
Job LocationHalifax region
EducationNot Mentioned
SalaryNot Mentioned
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypeContract

Job Description

Job DescriptionThe Fine Dining Director of Restaurant Operations works with their teams to ensure Freehand Hospitality values, policies, procedures and standards are being followed and adhered to at multiple locations.​ Responsibilities include planning, evaluation and monitoring of operations and financial areas within multiple units to maximize sales and profitability.​The driving focus of this position will be to increase profitability, assist with the development of our staff and always strive for operational excellence

  • Plan, evaluate and monitor operations and financial areas within multiple facilities to maximize sales and profitability through the efficient execution of Company programs and the maintenance of Company standards;
  • Coach and hold teams accountable for financial budgets and targets;
  • Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place. Also ensures that operating expenses are in line with those of comparable properties and industry standards;
  • Understand, effectively follow and enforce all Freehand Hospitality values, policies and procedures;
  • Initiate and oversees roll out of new corporate initiatives, operational decisions and programs to business units.
  • Identify inefficiencies, gaps and obstacles at restaurant level and collaborate with directors and members of the executive leadership team to address challenges and achieve operational excellence.
  • Reviews analysis of guest feedback and guides restaurant leadership in completing vision workbooks and corresponding goal sheets.
  • Conduct regular meetings with Restaurant Managers to provide feedback, set goals and evaluate performance; ​
  • Assist with recruitment and staff planning and facilitates flow of talent across multi units;
  • Develop a management pipeline, work on career progression and learning for new and existing managers
  • Initiates and oversees the development and execution of formal and informal recognition of management and staff
  • Share Best Practices across restaurants to increase performance levels and guest satisfaction.

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