Regional Director of Operations

Regional Director of Operations - Dining Division 

The Regional Director of Ops - Dining Division 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. 

Salary Range: $130k-165k + bonus

DUTIES AND RESPONSIBILITIES:

• 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-paced, 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

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