Our restaurants are built around a simple philosophy: great food starts with great ingredients. From casual eateries to elevated dining experiences, our chefs bring creativity and expertise to every plate.
The Director of Restaurant Operations is a dynamic and strategic leader who oversees the operations of multiple service venues of varying complexity. This role is responsible for managing all aspects of the customer dining experience including liaising with both the front and back of house management. You will lead business operations focused on business administration, business systems, culinary operations, and human resources, including supporting operations with product cost analysis, product pricing, and day-to-day restaurant operation processes.
Responsibilities
Operational Leadership:
- Oversee daily operations of all restaurant locations, ensuring consistency in service, food quality, cleanliness, and brand standards.
Team Management:
- Recruit, train, mentor, and lead Restaurant Managers and their teams. Promote a culture of accountability, excellence, and continuous improvement.
Performance & Financial Management:
- Monitor KPIs and P&L statements, implement cost-control measures, and develop strategies to improve profitability, efficiency, and customer satisfaction.
Guest Experience:
- Champion a guest-first philosophy by ensuring high standards of customer service and proactively responding to feedback and complaints.
Strategic Planning:
- Partner with executive leadership to develop and execute long-term strategies for expansion, innovation, and brand growth.
Compliance & Safety:
- Ensure all locations comply with health, safety, and labor regulations, and company policies.
Marketing & Community Engagement:
- Collaborate with the marketing team to execute promotions, events, and initiatives that build brand awareness and customer loyalty.
Vendor & Inventory Oversight:
- Oversee vendor relationships, supply chain logistics, and inventory management practices to ensure efficiency and cost-effectiveness.
Qualifications
Required Experience:
- Minimum, 10+ years of restaurant industry experience
- Minimum, 5+ years in a management position
- Experience with operating multiple venues
- Financial understanding of labour costing and cost controls
- Experience in managing teams and with Human Resource best practices
Experience considered an asset:
- Experience in understanding financial reporting
- Experience with POS implementation in a new environment
- Experience in a faced-paced growing organization
- Experience working with startup restaurants
Flexible language requirement:
Schedule:
Education:
- Bachelor's Degree in Business or Hospitality (considered an asset)
- WSET or CAPS qualification (considered an asset)
What we offer:
- Competitive salary
- Performance based bonus structure
- RRSP match
- Paid time off
- On-site parking
- Casual dress
- Company events
- Extended health care
- Dental care
- Disability insurance
- Employee assistance program
- Vision care
If you are ready to take the next step in your career and lead restaurant operations at Saffron Hill Hospitality Group, we invite you to apply today! Join us in shaping exceptional dining experiences.
Job Types: Full-time, Permanent
Benefits:
- Dental care
- Employee assistance program
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- RRSP match
Experience:
- Hospitality: 10 years (preferred)
- Management: 5 years (required)
