Director of Operations

$100,000 - $150,000/Yr

Bottega Louie Restaurant And Gourmet Market - Los Angeles, CA

Full-time - Senior

Los Angeles, CA

11-50 employees

About the position

Bottega Louie, a premier restaurant and gourmet market founded in Los Angeles in 2007, is seeking a Director of Operations to oversee and drive profitable strategies for its central office and business units. The Director of Operations will play a crucial role in ensuring that the operations align with the company's strategy and vision, collaborating closely with restaurant leadership and various departments to guide strategy, solutions, and opportunities regarding the operating units. This position requires a strong focus on maintaining compliance with quality and operational standards while providing expert assistance to restaurant leaders in diagnosing key financial and guest satisfaction metrics. The Director will be responsible for developing annual business plans and capital expenditure plans for assigned areas, monitoring the implementation of these plans, and ensuring that the restaurants operate within approved budgets. This role also involves managing relationships with all company stakeholders, ensuring that product standards are met in all areas of operations, and directing strategies to increase brand awareness. The Director will act as a brand ambassador, ensuring that all leaders embrace the company culture and drive associates to be brand ambassadors as well. This position is full-time and requires a commitment to working 40 hours per week, with the flexibility to work early mornings, nights, weekends, and holidays as needed. The ideal candidate will have a strong background in high-volume restaurant operations, excellent communication skills, and the ability to work both independently and collaboratively within a structured environment.

Responsibilities

• Drive and oversee profitable strategies for central office and business units.
• Collaborate closely with central office and restaurant leadership to ensure operations align with company strategy and vision.
• Guide strategy, solutions, and opportunities regarding the operating units across all departments.
• Act as a conduit between business units and ownership.
• Manage relationships with all company stakeholders.
• Ensure compliance with quality and operational standards.
• Provide direction in the development of annual business plans and capital expenditure plans for assigned areas of responsibility.
• Monitor the implementation of approved plans to maximize operating profits, quality, and service.
• Review draft annual budgets and business plans prior to ownership submission.
• Assist and direct in diagnosing, addressing, and resolving restaurant problems; analyze local market activities for competitive actions.
• Provide expert assistance to restaurant leaders in diagnosing key financial and guest satisfaction metrics.
• Monitor financial performance and operational plans of the restaurants to support overall objectives.
• Ensure Procurement Function is well established to source, negotiate, and receive goods and services.
• Direct the development of strategies to increase brand awareness and ensure standards are guest-driven while providing ownership value.
• Ensure product standards are met in all areas of operations regarding physical appearance, maintenance, and cleanliness.
• Execute and report on all strategic and ongoing plans in a timely manner.
• Guide strategy for Sales & Marketing.
• Support facilities and IT team in preventive and situational maintenance.
• Support Human Resources in team engagement, recruitment, and legal matters.
• Act as a brand ambassador and ensure brand integrity and clarity are maintained.
• Develop and implement strategy to execute the brand personality at the operational level to impact guest experience.

Requirements

• At least five years of experience in a similar position, ideally in a high-volume restaurant.
• Experience in fiscal and operational performance in a high-volume, upscale to fine dining restaurant group.
• Expertise in Microsoft Office and technology.
• Ability to work independently and as part of a team.
• Effective time management skills.
• Helpful and supportive communication style, collaborative within a structured job environment.
• Manager Certification in Sanitation and Food Handling is required.
• Ability to lift up to 50 lbs.
• Ability to sit at a computer or desk and stand for extended periods.

Nice-to-haves

• Experience in developing strategies to enhance guest experiences.
• Knowledge of restaurant marketing strategies.
• Familiarity with financial performance metrics in the restaurant industry.

Benefits

• Competitive salary ranging from $100,000 to $150,000 per year.
• Opportunities for professional growth and development within the company.
• Inclusive workplace culture that encourages diverse perspectives.