Director of Operations job Restaurant management group Los Angeles

Food and Beverage Director / director of Operations job LA Restaurant Management group

  • Salary
  • Rich bonus
  • Medical insurance, paid parking

Director of Food & Beverage Operations job for one who can effectively manage a growing operating company that currently has 3 restaurants/bar venues and multiple event spaces. This is the most critical and key role in the organization, leading and serving as the ultimate person responsible for managing the development of all of CLIENT’s Hospitality’s operations, culture and brand strategy aspects of group and individual outlets and their performance. This applicant will report directly to the managing member of CLIENT company and will be intimately involved in all aspects of strategy, execution and management of all aspects of CLIENT’s Hospitality Management. This position requires a high level “super star” with sophistication, finesse, and a proven track record of success. You will manage multiple projects and outlets with aggregated annualized budgeted revenues of approximately $14-$17M. 


To APPLY eMail your Resume to California Restaurant Recruiter Emmanuel Plaza Tel. 312-940-3808 or,Corporate F&B Director recruiter Guada Costillas or, Los Angeles Restaurant Operations Director recruiter Modris Reinbergs Tel. 310-691-2586

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Additional DETAILS:  Manages the day-to-day operations to ensure delivery of the agreed upon business results including, but not limited to: sales; COGS; contribution margin; food costs and labor costs.  Implements strategies as necessary to ensure that restaurants are operating consistently with the Venues standards and policies, and meet, or exceed Company projections for financial performance.  Creates a variety of reports and presentations to provide business performance updates.  Works in conjunction with the GM’s/Chefs and the Executive Chef in developing food and drink menus.  Manages financial analysis and overall budget for site development to keep activities within budget and on track to hit the required returns and timing.  Oversees the recruiting, training, development and retention programs to ensure the consistent delivery of the brand experience.  Interfaces with HR relative to hiring, disciplining, termination and performance management of all staff.  Oversees all guest recovery matters and works with the GM’s to ensure the most positive and lasting outcome.  Ensure timely purchase of F&B items, within budget allocation; FF&E (Furniture, Fixtures, and Equipment) and OS&E (Operating Supplies & Equipment) project installations specific to all operating outlets;  Collaborate with Managers, Vendors, Partners, Internal Project Managers, External Project Managers, and various other partners to accomplish projects as assigned on time and within budget;  Develop and execute a growth strategy, working with senior leadership to assess, lead the development and launch of new restaurants, venues and services; D i r e c t o r o f F o o d & B e v e r a g e O p e r a t i o n s P a g e 2 | 2  Work closely with restaurant managers to achieve and maintain location objectives and goals, driving continuous improvement;  Partner with finance and accounting, senior leadership and restaurant managers and chefs to assess and improve location financial performance. Furthermore, to get additional financial help, consider the killer deals of loanload company;  Oversees and ensures that all local, state and federal employment laws, regulations and company guidelines are followed.  Establish, document and enforce processes and procedures to achieve and continuously improve execution and cost structure;  Other duties as assigned. Qualifications/Education:  Bachelor’s Degree in Hospitality Management, Business Administration or related field of study required; or any equivalent combination of education and relevant work experience; advanced degree preferred;  7-10 years progressive restaurant/food & beverage and hospitality management experience overseeing multiple operations at a Senior management level;  Strategic and operational thinker who can support formation and execution of new business ideas and organizations;  Proven track record of strong leadership skills and consistent, high quality execution;  Hands-on and strong working knowledge of budgets, purchasing, labor costs, food costing, and inventory controls, other key food and hospitality processes, back-office functions and systems;  Ability to build understanding of local markets and craft effective strategy and execution plans;  Strong commitment to and methodology for continuous monitoring and improvement;  Culinary, front of the house, free standing restaurant and bar experience preferred;  Experience with menu development, costing and analysis of items for profitability necessary.  Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills.  Ability to work nights, weekends, and occasional holidays required; Additional information:  Rich bonus incentive plan based on benchmarks and goals;  Medical Insurance;  Paid Parking Software; full benefits package.

end of DIrector of Operations job Food and Beverage Director job Restaurant Management group Los Angeles LA CA California.