Regional Service Director
801 Chophouse
- Denver, CO
- $125,000 per year
- Permanent
- Full-time
- Short Term & Long-Term Disability Insurance
- Health/Dental/Vision insurance
- Bonuses based on individual performance
- Bonuses based on Company performance
- 401(k) matching
- Employee discounts
- Flexible schedule
- Paid time off
- Overall management of FOH operations for each restaurant within assigned region, including restaurant cleanliness and organization; service standards and floor etiquette; wine/liquor inventory; team member recruitment, training, performance management and retention; staffing/schedule management and coverage as needed; and audit/analysis of costs (labor, food/pour, AP).
- Provide guidance and supervision to restaurant managers and staff, including ensuring employees maintain adequate product knowledge and adhere to SOPs and service standards, opening/closing checklists, etc.
- Oversee Pour Program for each restaurant. Ensure best practices for inventory management/levels, wine lists are well-rounded, and cocktail programs are appropriate for each concept.
- POS/Back Office Management – ensure pricing updates are implemented, and accurate data is maintained within Restaurant 365 platform.
- Ensure restaurant management and staff understand and follow 801’s human resources policies and procedures.
- Attend pre-shift meetings with restaurant management and staff.
- Participate in weekly Executive Team conferences, weekly financial conferences with restaurants, and other meetings as required.
- Recruitment and hiring of General Managers / Assistant General Managers for restaurants within assigned region and assist with other regions as requested.
- Conduct quarterly audits of each restaurant.
- Oversee maintenance and repair of restaurant furnishings and equipment, including following process for approval of quotes/repairs.
- Assist with restaurant openings.
- Perform other projects and duties as assigned by Chief Operating Officer, Chief Financial Officer, or other Executive Management.
- Minimum of 5 years, but preferably at least 8 years of restaurant management experience in full-service, high-end fining dining establishments.
- At least 2 years’ experience managing overall operations for multiple restaurants is preferred.
- Complete understanding / proficiency in R365 accounting & financial system, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc.
- Knowledge/proficiency in OpenTable, TOAST, Triple Seat.
- Advanced knowledge of beer/wine/spirits is required, Level 1 Wine Certification is preferred.
- Experience managing a beverage/wine program is preferred.
- Experience in restaurant marketing/sales/business development is preferred.
- Ability to remain calm, professional and use good judgment under pressure.
- Ability to communicate clearly and demonstrate hospitality, warmth, and expertise to guests and staff in a busy, sometimes fast-paced / high-stress environment.
- Must be available 7 days per week, including evenings, weekends & some holidays.
- Regular, predictable and reliable attendance.
- Physical ability to work on your feet, alertly, for extended periods of time
- Ability to maintain balance of food and drink service trays
- Physical ability to frequently lift up to 50lbs
- Ability to bend, reach, squat, kneel, climb and twist