One Haus Hospitality

Job Overview: The Director of Operations will have complete oversight and autonomy in managing and directing high-volume restaurant operations, catering services, events, bar operations, and culinary excellence for our renowned and award-winning BBQ establishment. The ideal candidate will bring extensive expertise in managing significant revenue operations, a deep understanding of P&L, financial management, and exceptional leadership in both front and back-of-house settings.

Key Responsibilities:

• Provide strategic direction and hands-on leadership for restaurant operations, ensuring outstanding guest experiences and operational efficiency.
• Oversee catering and event operations, managing high-revenue events with precise attention to detail and quality.
• Manage and optimize bar operations, ensuring profitability and compliance with all local and state regulations.
• Direct culinary teams, maintaining high-quality standards in food preparation, presentation, and consistency.
• Maintain comprehensive accountability for financial management, including budgeting, forecasting, P&L analysis, and cost controls.
• Develop and manage scheduling systems to maximize productivity, employee satisfaction, and operational effectiveness.
• Recruit, train, mentor, and evaluate management and staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Implement operational standards and practices to streamline efficiency and elevate the overall guest experience.
• Collaborate with executive leadership to develop expansion strategies, including new location launches.
• Conduct monthly financial presentations to ownership and stakeholders
• Experience in multi-unit management and expansion

Required Qualifications:

• Minimum of 7-10 year’s experience in senior operations management roles within high-volume restaurant and catering establishments.
• Proven expertise in financial management, including extensive knowledge of P&L statements, budgeting, forecasting, and cost control.
• Demonstrated success in managing catering operations, events, bar/beverage management, and culinary oversight.
• Exceptional leadership, organizational, and communication skills.
• Strong ability to work autonomously, with full responsibility for operational decisions.
• Previous use and management of Toast POS
• Previous use and management of scheduling platforms
• Previous use and management of inventory management platforms

Benefits:

• Competitive salary
• Performance-based (KPI) bonus opportunities
• Matching 401K plan
• Comprehensive health insurance with employer contribution
• Paid vacation and sick time
• Company-provided cell phone and laptop
• Car allowance (upon expansion)