Job description

The Regional Director of Ops is responsible for providing outstanding leadership to their leadership teams. In addition, the Regional Director of Ops is responsible for achieving targeted results related to financial performance, exceptional guest service, leadership development, management of quality/service/cleanliness standards and facility maintenance. The Regional Director of Ops makes a significant contribution to Paradies Lagardère’s Dining Division mission of delivering an industry leading experience that exceeds our guest’s expectation one meal at a time. DUTIES AND RESPONSIBILITES: • Exceed First Class Service standards and behavior with every guest, business partner and peers • Manage the relationship with Airport Officials on behalf of Paradies Lagardère Dining Division and constantly build a positive working relationship • Accountable for their platform(s) compliance with all local, state, federal laws and regulations including those relating to food safety • Works with Regional Vice President of Ops setting financial goals and objectives and communicates to the management team • Responsible for platform(s) overall financial performance • Works with Flagship and/or General Managers to ensure financial profitability and success of all restaurants with regards to cost centers, quality, guest service, succession planning, etc. • Lead the planning and oversee the execution of schedules related to new restaurant openings • Serves as a role model to all team members by setting the example and maintaining professionalism in the restaurant • Promotes an "Open Door Policy" in the restaurant and is accessible to all team members • Interviews leadership candidates and makes hiring and pay decisions • Builds high performance teams through the ability to lead, mentor and coach team members • Evolve productivity through best practices and continuous learning with both dining division and shared services • Must understand how refined operations drives the intent to return EDUCATION, EXPERIENCE, CERTIFICATIONS: • Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. • Minimum of 8-10 years GM experience in a fast paces, high volume restaurant • Previous airport food & beverage experience a plus • Quick service, full service or fast casual operations industry experience a plus POSITION QUALIFICATIONS: • Ability to work various shifts in a 7/365 team oriented environment • Demonstrated leadership abilities and to mentor and grow others • Demonstrated commitment to excellent guest service • Excellent interpersonal skills/demonstrated ability to be flexible and effectively work with others as a team • Excellent communication, organization and problem solving skills • Demonstrated ability to achieve all goals within assigned areas of responsibility • Demonstrated track record for flexibility and urgency in prioritizing and organizing projects • Appreciates diversity and respects individuals regardless of position/role PHYSICAL REQUIREMENTS: This position description is merely intended to describe the primary elements of the position. Paradies Lagardére reserves the right to change the position description and to assign additional duties and responsibilities as necessary. This position description does not constitute an employment contract of any kind. #LI-KB1

Requirements

Must-haves

Exceed First Class Service standards and behavior with every guest, business partner and peers
Manage the relationship with Airport Officials on behalf of Paradies Lagardère Dining Division and constantly build a positive working relationship
Accountable for their platform(s) compliance with all local, state, federal laws and regulations including those relating to food safety
Works with Regional Vice President of Ops setting financial goals and objectives and communicates to the management team
Responsible for platform(s) overall financial performance
Works with Flagship and/or General Managers to ensure financial profitability and success of all restaurants with regards to cost centers, quality, guest service, succession planning, etc.
Lead the planning and oversee the execution of schedules related to new restaurant openings
Serves as a role model to all team members by setting the example and maintaining professionalism in the restaurant
Promotes an "Open Door Policy" in the restaurant and is accessible to all team members
Interviews leadership candidates and makes hiring and pay decisions
Builds high performance teams through the ability to lead, mentor and coach team members
Evolve productivity through best practices and continuous learning with both dining division and shared services
Must understand how refined operations drives the intent to return
Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Minimum of 8-10 years GM experience in a fast paces, high volume restaurant
Ability to work various shifts in a 7/365 team oriented environment
Demonstrated leadership abilities and to mentor and grow others
Demonstrated commitment to excellent guest service
Excellent interpersonal skills/demonstrated ability to be flexible and effectively work with others as a team
Excellent communication, organization and problem solving skills
Demonstrated ability to achieve all goals within assigned areas of responsibility
Demonstrated track record for flexibility and urgency in prioritizing and organizing projects

Nice-to-haves

Previous airport food & beverage experience a plus
Quick service, full service or fast casual operations industry experience a plus

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Platform: ukg
Effort: medium

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