A notable, Michelin award winning restaurant group based in San Francisco seeks an experienced Director of Operations with a strong tenures with Michelin and/or luxury hotels in a senior leadership position (DO or Director of F&B) with experience overseeing multiple restaurants/outlets. This role will oversee the entire SF-based restaurant group including a number of Michelin awarded restaurants and a notable luxury events program. Open to out of state candidates and individuals authorized to work in the United States.

RESPONSIBILITIES:

A broad set of responsibilities that includes directing the sustained success, growth, and overall asset management of the Company as measured by the budgeted goals and owner's objectives, and in accordance with the company’s Mission. Build high performance management teams and the infrastructure to support sustained improvements in revenue, cost controls, profit and business expansion. Fundamental to the position is an understanding of the owners’ vision and plans for the Company and the ability to communicate and drive to them effectively by working collaboratively with the senior management teams, including but not limited the Company Controller, Director of Private Dining and Events COO and the company’s Chef de Cuisines.

FINANCIAL :

• Review all financial data/information to develop operational priorities and adjust budgets to promote profitability on a daily, weekly and monthly basis.
• Direct operations teams and General Managers to meet targeted financial goals including but not limited to; budgeted cost of goods, labor budgets, sales and revenue, prescribed inventory levels, purchasing budgets and controls for all operations under the company umbrella. This will require fluency in the following platforms; Spot On, R365 and Binwise.
• Review with General Managers daily and weekly labor targets, audit to budget and schedule. Ensure accuracy in all reporting and labor imputes, and system synchronicity across various reporting platforms.
• Review with General Managers weekly General Ledger reporting and audit to operational budgets.
• Oversee month end standard operating procedures in the production of monthly P & L statements and trending reports in collaboration with Company Controller. 
• Support the creation of annual company budgets in collaboration with restaurant General Managers and Company Controller for the upcoming fiscal year
• Forecast and budget the financial growth and development of company beverage programs in collaboration with company GM’s 
• Forecast and budget the financial growth and development of company private dining and Tusk Events programing in collaboration with General Manager and Private Dining Managers by revenue center
• Forecast and budget the financial growth and development of each restaurant operation in collaboration with Chef de Cuisines and General Managers
• Ensure that the company runs with legality and conformity to established regulations, state and local labor laws in collaboration with the HR Director.

DEPARTMENTAL OVERSIGHT AND IDENTIFICATION OF OPPORTUNITIES:

• Hire and train all General Managers for each property; conduct bi-annual reviews and hold all General Managers accountable for company policies and procedures. 
• Oversee General Managers on a daily, weekly, monthly and annual schedule basis to ensure appropriate staffing levels to maintain guest service levels and labor budget goals.
• Establish and maintain departmental standards, guidelines, and objectives as it relates to all restaurant operations within the company restaurant group. Monitor and evaluate all daily activities in order to ensure the successful day to day management of all restaurant operations. 
• Evaluate performance of food and beverage operations by measuring guest satisfaction, volume, revenue, and costs analysis in order to implement necessary changes to allow for the most successful execution of services and fulfillment of company objectives. Analyze trends for making any changes or improvements to a particular area of the restaurant.
• Monitors and approves all FOH department schedules to accuracy, timeliness and budgets. Ensure staffing aligns with critical hours and offsite events. Allocates resources strategically to balance efficiency and cost-effectiveness.
• Directs bi-weekly Leadership meeting process- agenda and follow ups. Develops organizational frameworks that enable team collaboration and efficiency. Fosters clear communication across teams to align goals and processes
• Facilitates regular management meetings to ensure shared accountability. Acts as the primary liaison between culinary, service, and administrative teams to align operations with company objectives.
• Manages broader operational systems, inventory, and logistics, which are not as guest-focused.

TRAINING AND DEVELOPMENT

• Training GM’s to build their respective teams and skills sets, and ensure that the supporting training is in place.
• Outlining strategic goals for GM’s based in company initiatives 

SYSTEMS RESPONSIBILITIES - FACILITIES

Manages facilities, alongside Culinary Director of Operations and external consultant. Ensures the physical and operational infrastructure, including equipment, supplies, and facilities, is maintained and supports seamless operations. Oversees vendor relationships, procurement, and maintenance schedules.

STANDARD OPERATING PROCEDURES (SOPS):

Develops, implements, and enforces SOPs for consistent operations across all venues. Monitors adherence to these standards, identifying areas for improvement and retraining.

COMPLIANCE AND RISK MANAGEMENT:

Ensures that all locations meet regulatory requirements, including health, safety, and licensing standards. Mitigates risks by addressing potential operational vulnerabilities proactively.

CRISIS AND PROBLEM MANAGEMENT:

Handles unexpected operational challenges with speed and efficacy. Implements contingency plans for scenarios such as staff shortages, equipment failures, or emergency situations.

EXPECTED BEHAVIORS:

1. Reflected in the company mission, model the Core Values while continually striving to incorporate their meaning, relevance and impact into all aspects of your role.

2. Represent company professionally through personal appearance and temperament, communication, and respect for others and follow through. 

3. Demonstrate ownership of the position through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.

4. Act with integrity, honesty and knowledge, working towards achieving personal/professional fulfillment rather than public attention.

5. Demonstrate an attitude of teamwork by working collaboratively to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.

6. Display trust in your actions, having confidence in knowing that we are all looking out for each other’s best interest. 

7. Strive to elevate your personal performance and maintain the standards of quality.

8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.

9. Anticipate and respond to guest needs in a respectful and timely manner.

10. Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.

11. Ensure that operational standards are met in regard to sanitation codes and laws, food storage, and loss prevention.

REQUIREMENTS:

• 3-5 Years of Director of Operations Role or Director of F&B in a fine dining (Michelin preferred) or Luxury Hotel environment
• At least 1-2 years of Multiple Outlet/Restaurant oversight experience
• 2-3 years of notable fine dining experience in an award winning environment
• Strong tenures
• Professional demeanor and impeccable appearance

BENEFITS:

• Competitive Base Salary ($160-175K)
• This is not a bonused role
• 100% paid Medical, Dental, and Vision insurance benefits
• 401K with up to 4% matching employer contribution
• Purchase wine at cost
• Company-wide dining discount
• Personalized structured career development plan and advancement opportunities
• Sponsorship of continuing education classes in food and beverage
• Family meals provided
• EOE