Director of Operations

at  Bottega Louie Restaurant and Gourmet Market

ABOUT BOTTEGA LOUIE

Founded in Los Angeles in 2007, Bottega Louie develops premier landmark Restaurants, Patisseries & Cafs. Our objective is to deeply connect with the communities we serve by creating premium Fine Dining, Patisserie, Bakery and Caf experiences thoughtfully designed and accessible to everyone.

• We are committed to serving the finest quality classic American, Italian & French caf and bistro recipes paired with first class exceptional service
• We operate with the managementsystems and tools required to consistently produce thousands of premium Guest Experiences daily
• We provide valuable opportunities for each Botttega Louie Team Member to pursue professional progress and satisfaction in their work
• We believe life is richer and we are most effective when we truly connect to the people around us and work together cooperatively as a Team and respect each others contribution and importance

Our greatest strength, and the largest contributing factor to our success, is our Team. As a Bottega Louie Team Member, you are essential to satisfying our discerning Guests and contributing to the Companys continued success.

DIRECTOR OPERATIONSQUALIFICATIONS

• You have at least ten (5) years of experience in a similar position, ideally ina high volume restaurant with relative experience in fiscal and operational performance in a preferred high volume, upscale to fine dining restaurant group
• You are an expert in Microsoft Office and technology
• You are able to work independently and as part of a team, and are able to effectively manage your time. You exhibit a helpful, supportive communication style, and are collaborative within a structured job environment
• The Directorof Operationsis a salaried, full time, exempt position with a varied schedule with business operations that can include early mornings, nights, weekends, holidays, and on-call at times
• You must be able to lift up to 50 lbs., be able to sit at a computer or desk, and stand on your feet for extended period of time. Must be able to easily sit, stand, stoop, reach, and walk
• Manager Certification in Sanitation and Food Handling is required

• The primary responsibility of this role is to drive and oversee profitable strategies for central office and business units
• Close and continuous collaboration with central office and restaurant leadership to ensure the operations are aligned to the company strategy and vision
• Collaborate with across all departmetns to guide strategy, solutions and opportunities regarding the operating units
• Act as a conduit between business units and ownership
• Manage relationships with across all company stakeholders
• Ensure compliance with quality and operational standards
• Provides direction in the development of annual business plans and capital expenditure plans for assigned areas of responsibility
• Monitors the implementation of approved plans through correspondence and frequent in-person support to maximize operating profits, quality, and service
• Reviews draft annual budgets and business plans prior to ownership submission
• Provides assistance and direction in diagnosing, addressing and resolving restaurant problems; and in analyzing local market activities to determine what competitive actions, if any, should be taken
• Provides expert assistance and direction to restaurant leaders, in diagnosing key financial and guest statisfacation metrics
• Monitors the financial performance and operational plans of the restaurants to support the agreed overall objectives
• Ensures Procurement Function is well established to source, negotiate, and receive goods and services
• Directs the development of strategies to increase brand awareness by focusing on points of difference, implementation of standards, and ensuring that standards are guest driven while providing ownership value
• Ensures that product standards are met in all areas of the operations as pertains to physical appearance, maintenance, and cleanliness
• Ensure all strategic and on-going plans are executed and reported on in a timely manners
• Ensures that restaurants operate within the approved budgets
• Guide strategy for Sale & Marketing
• Support facilities and IT team in prevenative and situational maintenance
• Support Human Resources in team enagement, recruitment, and legal matters
• Brand Ambassador at all times and ensures brand integrity and clarity are always maintained
• Ensure that all leaders embrace the culture, and drive all associate to be brand ambassadors
• Develop and implement stategy to execute the brand personality at operational level to directly impact guest experience