Director of Operations oversees the overall financial success of the Cafés.   Maintains the highest level of sanitation and food quality standards at all time.  Assures that all employees are well trained, conforming to Bon Appétit and client standards of conduct.  Trains, supports and supervises all Café Managers and Supervisors, improving productivity and minimizing turnover.  Monitors sanitation and safety schedules. Conducts monthly safety inspections.  Makes executive decisions affecting the operation, following The Client’s culture and guidelines, the Health Department’s regulations and Bon Appétit standards and expectations of food quality, freshness and presentation.  Assumes responsibility over the total operation in the General Manager’s absence. 

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Food Programs

1. Works with the Executive Chef developing high quality foods for Tuesday Café tastings.
2. Ensures that all Bon Appétit food standards are followed.
3. Works with all Café Managers and Supervisors to assure that all food displays and counters are creatively decorated in a timely manner, reflecting well prepared, made from scratch dishes and specials.
4. Meets Client and customers expectations of perceived value.

Supervision and Development of Staff

1. Hires, trains and supervises Café Managers and Supervisors.
2. Develops Café Managers for the purpose of promoting from within.
3. Monitors Front of House uniforms, ensuring adherence to account policies.
4. Promotes the Open Door Policy, ensuring the highest level of communication and understanding between all staff.
5. Handles staff conflicts or performance issues immediately, documenting coaching, counseling and/or disciplinary actions.
6. Discusses with General Manager any areas of concern and/or performance issues.  Provides General Manager with action plans and time lines for resolutions.

Financial Management and Analysis

1. Follows Bon Appetit requirements as outlined in the Accounting Manual.
2. Generates a weekly and monthly financial analysis of the Cafes for review by the General Manager, explaining variances to the budget.
3. Reviews weekly paperwork, signing off on the Cafés’ financial package.
4. Works with the Executive Chef on inventory control.
5. Creates and keeps an up-to-date Operation Manual.
6. Monitors and analyzes Front of House payroll.
7. Performs weekly cash safe audits.
8. Performs cashier cash sales audits at least once a quarter.
9. Supports Bookkeeper and Controller, addressing problem areas.

Safety and Sanitation

1. Adheres to Health Department codes and OSHA and ADA regulations.
2. Monitors all Front of House sanitation standards, inspections and check lists.
3. Develops the Safety Team and conducts monthly safety meetings and inspections.
4. Reports any injury and/or accident accurately and in a timely manner.
5. Manages outstanding injury claims.
6. Performs weekly sanitation inspections in all Cafés, copying the General Manager.

Customer Service and Client Relations

1. Treats all guests and staff with care and respect.
2. Handles guest complaints immediately and professionally, putting the guest at ease and resolving the issues to their full satisfaction.
3. Co-chair weekly staff meeting with general manager and issue minutes of the meeting to all managers by Friday 2:00 PM.
4. Reviews and responds to all comment cards within 24 hours, documenting responses and copying the General Manager and Client.

Retail Management

1. Tours Cafés, assisting with Front of House decor.
2. Edits daily signage for correct spelling, descriptions and pricing.
3. Develops marketing, advertising and promotions.
4. Contributes to the testing and updating of menu ideas and concepts with the Executive Chef.

Overall Management

1. Teaches Bon Appétit philosophy and culture, emphasizing food made from scratch, friendly and attentive service and a safe and clean environment
2. Supports management decisions while promoting a team spirit.
3. Performs any duties as assigned by the General Manager and/or Corporate Management.

Note:  Job duties are subject to change as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education: Minimum of four (4) years college education, bachelor's degree in Hotel/Restaurant Management preferred. 
• Experience:Previous hotel-related experience, progressive management experience in food and beverage operations, minimum of 3 years supervisory experience.
• Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
• Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point.
• Strong passion for great food.
• General culinary knowledge of basic kitchen practices, protocols and procedures.
• Ability to follow all Bon Appétit Health & safety standards.

• College Degree is required
• Online Sexual Harassment Training

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell. 
• Walk; use hands or fingers, handle, or feel; reach with hands and arms. 
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

• Ability to read, understand and speak English to perform essential functions of the job.
• Ability to speak and write clear, professional and efficient correspondence in email and over the phone. 
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Ability to lead groups in training classes catering basic industry topics.

Bon Appétit is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.