Yoshinoya America
Overview
The
Director of Operations Services
is a strategic leader who champions restaurant excellence, innovates on operations design and collaborates on restaurant readiness for all menu and brand innovation. Ensures all programs are designed, tested and implemented with a high degree of focus and due diligence ensuring the brand and every restaurant is set-up for success with restaurant excellence solutions that enable operations to execute a winning and frictionless guest experience. The role encompasses strategic direction within the scope of responsibilities; innovating and leading evolution in systems and processes that foster efficiencies and brand growth; and ensuring operations excellence is the priority in all initiatives designed to be executed as a repeatable model that propels the guest experience forward. Base pay range
$130,000.00/yr - $150,000.00/yr Additional compensation types
Annual Bonus Role and Responsibilities
Role and Responsibilities for the Director of Operations Services: Takes ownership of key projects from end to end, brings strategic leadership and problem-solving skills to elevate the development, launch and execution of all initiatives; aligns to brand strategies for growth Ensures initiatives are vetted in restaurants during testing and post-implementation; obtains field feedback and oversees execution and performance; measures launch readiness and post-launch success Develops and maintains operating standards, processes and procedures for testing initiatives and systems launches, and evolves current processes Develops structure, processes and oversees product operations tests; designs success criteria with KPI measures, balancing data-driven insights, team member experience and Guest insights Becomes subject matter expert on technology-driven projects and platforms used in Operations; acts as back-office lead for operations in technology initiatives to ensure restaurant-ready, thoroughly tested solutions Provides project management for operational support projects, including scope, deliverables, requirements, learning objectives, budgets and timelines Leads procedural changes using field feedback to enhance execution and consistency across the company Collaborates across departments (Marketing, Culinary, Purchasing, Technology, Field Operations, Finance, L&D & HR) to support developing people and improving training and ownership that drives operations execution to excellence Provides regular status reports on projects to maintain progress and keep stakeholders informed Sets and upholds a high standard for service, hospitality and brand execution through the operations model Increases operational consistency across the company to drive speed of service, cleanliness, guest satisfaction, sales & profits, and overall operational excellence Analyses system operational guest experience insights and trends; develops actions, programs and tools to improve consistency Develop operational procedures and guidelines for day-to-day operations, new equipment and product introductions Lead Start/Stop/Accelerate processes to drive Ops simplification and improvements on guest experience Takes ownership of design and improvements of restaurant systems, processes and routines to uphold Brand Standards with manuals and audits Leads internal communications platforms and brand voice that support the culture Restaurant R&D and Menu Innovation
Partner with culinary and R&D teams to operationalize new menu items for scalable ops execution Test, validate, analyze and refine operational processes before restaurant system launches Ensure new product launches are operationally sound and drive a frictionless guest experience that enables business growth Restaurant Ops Innovation & Ops Engineering
Lead operations innovation projects from model design to new technology adoption Provide operations engineering thinking for kitchen layouts and equipment selection to balance throughput, quality and cost with profitability Collaborate with design & construction teams to ensure kitchens are efficient, safe and scalable Restaurant Readiness for all initiatives
Drive seamless pre-opening readiness for new builds, remodels and major brand initiatives Lead cross-functional launch teams to ensure staffing, training, equipment and systems are in place and vetted for readiness from day one post-implementation Refine and lead implementation guides for all tests and system launches Monitors systems operational performance, assists in troubleshooting and gains operator feedback to improve consistency across the system Qualifications and Skills
What You’ll Bring to The Table, Qualifications, Competencies & Skills: Bachelor’s degree in Business, Restaurant Management or related field is required; Master’s degree preferred 10+ years’ experience leading multi-unit restaurant operations with direct P&L accountability required Preferred experience within a QSR organization leading corporate and franchisee operations Excellent financial, analytical, verbal and written communication skills; ability to resolve problems creatively and propose new solutions Ability to work on cross-functional project teams; possess leadership and analytical abilities to interact in group settings and identify system solutions Strong interpersonal skills and the ability to build genuine relationships Confidence and problem-solving skills to use field feedback to guide projects Collaborative, positive, solutions-oriented and go-forward attitude Detail-oriented, highly organized, with excellent multitasking and time management skills in a dynamic, fast-paced environment Strong analytical and problem-solving abilities with solid deductive reasoning Experience in restaurant operations and developing/executing operational training Ability to handle company proprietary information confidentially Computer skills: Microsoft Word, Excel, PowerPoint, Outlook and Internet proficiency SUPERVISORY RESPONSIBILITIES
As described in the job scope where applicable WORK ENVIRONMENT
The Director of Operations Services typically works in an office environment and travels to store locations as needed. The noise level is typical of an office; frequent interruptions may occur. When visiting restaurant locations, exposure to kitchen noise, heat, equipment, wet floors and cold environments is possible. TRAVEL
Ability to travel 100% of the time with the availability to work nights and weekends per business needs Current plan is 50% field/travel and 50% cross-collaboration at the RSC or testing facilities; this can change REQUIRED EDUCATION/EXPERIENCE
Bachelor’s degree in hospitality business or related field or equivalent experience Experience in Organizational Management and/or Business Administration strongly preferred Extremely proficient in Microsoft Office ADDITIONAL ELIGIBILITY QUALIFICATIONS
Previous experience in the restaurant industry is a must Proven track record of achieving results OTHER DUTIES/ADDITIONAL INFORMATION
This job description describes the general nature and level of work performed by employees assigned to this position. It is not an exhaustive list of duties. The employer may amend responsibilities as needed. This description does not constitute a contract and may be changed at the employer’s discretion. EQUAL EMPLOYMENT OPPORTUNITY #J-18808-Ljbffr
The
Director of Operations Services
is a strategic leader who champions restaurant excellence, innovates on operations design and collaborates on restaurant readiness for all menu and brand innovation. Ensures all programs are designed, tested and implemented with a high degree of focus and due diligence ensuring the brand and every restaurant is set-up for success with restaurant excellence solutions that enable operations to execute a winning and frictionless guest experience. The role encompasses strategic direction within the scope of responsibilities; innovating and leading evolution in systems and processes that foster efficiencies and brand growth; and ensuring operations excellence is the priority in all initiatives designed to be executed as a repeatable model that propels the guest experience forward. Base pay range
$130,000.00/yr - $150,000.00/yr Additional compensation types
Annual Bonus Role and Responsibilities
Role and Responsibilities for the Director of Operations Services: Takes ownership of key projects from end to end, brings strategic leadership and problem-solving skills to elevate the development, launch and execution of all initiatives; aligns to brand strategies for growth Ensures initiatives are vetted in restaurants during testing and post-implementation; obtains field feedback and oversees execution and performance; measures launch readiness and post-launch success Develops and maintains operating standards, processes and procedures for testing initiatives and systems launches, and evolves current processes Develops structure, processes and oversees product operations tests; designs success criteria with KPI measures, balancing data-driven insights, team member experience and Guest insights Becomes subject matter expert on technology-driven projects and platforms used in Operations; acts as back-office lead for operations in technology initiatives to ensure restaurant-ready, thoroughly tested solutions Provides project management for operational support projects, including scope, deliverables, requirements, learning objectives, budgets and timelines Leads procedural changes using field feedback to enhance execution and consistency across the company Collaborates across departments (Marketing, Culinary, Purchasing, Technology, Field Operations, Finance, L&D & HR) to support developing people and improving training and ownership that drives operations execution to excellence Provides regular status reports on projects to maintain progress and keep stakeholders informed Sets and upholds a high standard for service, hospitality and brand execution through the operations model Increases operational consistency across the company to drive speed of service, cleanliness, guest satisfaction, sales & profits, and overall operational excellence Analyses system operational guest experience insights and trends; develops actions, programs and tools to improve consistency Develop operational procedures and guidelines for day-to-day operations, new equipment and product introductions Lead Start/Stop/Accelerate processes to drive Ops simplification and improvements on guest experience Takes ownership of design and improvements of restaurant systems, processes and routines to uphold Brand Standards with manuals and audits Leads internal communications platforms and brand voice that support the culture Restaurant R&D and Menu Innovation
Partner with culinary and R&D teams to operationalize new menu items for scalable ops execution Test, validate, analyze and refine operational processes before restaurant system launches Ensure new product launches are operationally sound and drive a frictionless guest experience that enables business growth Restaurant Ops Innovation & Ops Engineering
Lead operations innovation projects from model design to new technology adoption Provide operations engineering thinking for kitchen layouts and equipment selection to balance throughput, quality and cost with profitability Collaborate with design & construction teams to ensure kitchens are efficient, safe and scalable Restaurant Readiness for all initiatives
Drive seamless pre-opening readiness for new builds, remodels and major brand initiatives Lead cross-functional launch teams to ensure staffing, training, equipment and systems are in place and vetted for readiness from day one post-implementation Refine and lead implementation guides for all tests and system launches Monitors systems operational performance, assists in troubleshooting and gains operator feedback to improve consistency across the system Qualifications and Skills
What You’ll Bring to The Table, Qualifications, Competencies & Skills: Bachelor’s degree in Business, Restaurant Management or related field is required; Master’s degree preferred 10+ years’ experience leading multi-unit restaurant operations with direct P&L accountability required Preferred experience within a QSR organization leading corporate and franchisee operations Excellent financial, analytical, verbal and written communication skills; ability to resolve problems creatively and propose new solutions Ability to work on cross-functional project teams; possess leadership and analytical abilities to interact in group settings and identify system solutions Strong interpersonal skills and the ability to build genuine relationships Confidence and problem-solving skills to use field feedback to guide projects Collaborative, positive, solutions-oriented and go-forward attitude Detail-oriented, highly organized, with excellent multitasking and time management skills in a dynamic, fast-paced environment Strong analytical and problem-solving abilities with solid deductive reasoning Experience in restaurant operations and developing/executing operational training Ability to handle company proprietary information confidentially Computer skills: Microsoft Word, Excel, PowerPoint, Outlook and Internet proficiency SUPERVISORY RESPONSIBILITIES
As described in the job scope where applicable WORK ENVIRONMENT
The Director of Operations Services typically works in an office environment and travels to store locations as needed. The noise level is typical of an office; frequent interruptions may occur. When visiting restaurant locations, exposure to kitchen noise, heat, equipment, wet floors and cold environments is possible. TRAVEL
Ability to travel 100% of the time with the availability to work nights and weekends per business needs Current plan is 50% field/travel and 50% cross-collaboration at the RSC or testing facilities; this can change REQUIRED EDUCATION/EXPERIENCE
Bachelor’s degree in hospitality business or related field or equivalent experience Experience in Organizational Management and/or Business Administration strongly preferred Extremely proficient in Microsoft Office ADDITIONAL ELIGIBILITY QUALIFICATIONS
Previous experience in the restaurant industry is a must Proven track record of achieving results OTHER DUTIES/ADDITIONAL INFORMATION
This job description describes the general nature and level of work performed by employees assigned to this position. It is not an exhaustive list of duties. The employer may amend responsibilities as needed. This description does not constitute a contract and may be changed at the employer’s discretion. EQUAL EMPLOYMENT OPPORTUNITY #J-18808-Ljbffr