One Haus Hospitality

Job Description

JOB TITLE: Director of Operations

COMPENSATION: $150,000 – $170,000 + 10% Discretionary Bonus

LOCATION: New York, NY

Overview:

International hospitality company founded in 2004 by restaurateur and designer opens a members only space in NYC.

We are currently seeking a talented, highly experienced, and passionate Director of Operations to join our dynamic and growing team. With a commitment to service excellence and a focus on French fine dining by our Michelin star chef, you will be responsible for executing seamless day-to-day operations of the space.

We strive to exceed guest expectations and deliver a service that “wows” our guests. The ideal candidate will exhibit a desire to create a phenomenal work culture that encompasses collaboration, teamwork, dedication, and values. There is a passion in everything we do, and we are looking for team members with similar traits to join our team.

Open Monday-Saturday.

Job Responsibilities:

• Recruit, train, and inspire a large staff with a continuous focus on retention.
• Act as company liaison for all dining-related guest relation matters.
• Continuously design, implement, and update new tools and procedures to improve service and floor operations, as necessary.
• Formulate work schedules for all FOH staff and outline each staff member’s work duties.
• Engage guests in positive dialogue to ensure return business and take and resolve any complaints from them.
• Forecast and monitor weekly and monthly sales, adjusting staff and resources as needed.
• Attend weekly operational management meetings to stay abreast of company-wide operations and to keep fellow management informed of all FOH and dining matters.
• Develop strategies to manage and be accountable for restaurant financials such as beverage costs and labor efficiencies.
• Continuously provides training and cross-training initiatives to FOH team members to foster career growth within the company.
• Provide ongoing feedback to employees and counseling where necessary.
• Ensures consistency with food, drinks, service, and the atmosphere for our guests.
• Follow and ensure compliance of all policies and standard operating procedures as outline in the Employee Handbook.

General Requirements and Experience:

• Minimum of 2-4 years of Director level experience in a fast-paced, fine dining, service-driven environment with multiple outlets
• A self-starter who is results-oriented and who appreciates and takes initiative on both the essential details and the bigger picture.
• An approachable and intelligent leader who can motivate, manage and develop a large and diverse team, including exempt employees.
• Superb time management skills with the ability to prioritize and organize work assignments with timely follow-up and execution.
• Exceptional standards for cleanliness, health, and safety.
• Adaptability to work in a dynamic and ever-changing environment.
• Strong work ethic and commitment to providing excellent customer service.
• Flexible work schedule with the ability to open, close, work weekends and/or Saturdays.

Equal Opportunity Employer.