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  • Posting Date Aug 16, 2014
  • Closing Date Sep 30, 2014
  • Contact Name Kent Andersen
  • Salary Range $50,000 - $70,000
  • Category Operations & Manufacturing
  • Location Provo And Abroad, Utah
  • Job Type Full-time
  • Years of Experience 3-4 years
  • Industry Food & Beverage
Ad Number 541150
Member Since: Aug 2012
Favorite of: 2 People
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    Director of Restaurant Operations

    PRIME Restaurants Group Provo And Abroad, UT | Posted Aug 16, 2014

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    Job Description

    Director of Restaurant Operations This position reports directly to the CEO and Executive Chef of a restaurant group which manages two principle brands. One brand is a full-service, up-scale casual concept with multiple locations. The second is an emerging franchise fast-casual restaurant concept offering Area Development Agreements throughout the United States.


    The Director works to Create, Refine, Document, Communicate, Train, Measure and then Retrain restaurant operators and owners in the detailed processes that define the Brand Standard of each restaurant concept. The Director will evaluate operational processes and controls and coordinate improvements and the implementation of solutions to contraints within the system in partnership with the Chief Operating Office and Executive Chef of the firm. The Director will example the execution of Brand Standards as a training operative in the restaurants. The Director is required to possess each knowledge set and example each role and responsibility within the restaurant brand. The Director’s role is to create greater value to operators by: 1 Optimizing operating processes and organizing these processes into operating controls, 2 Catalogue the operating processes and include them in detail in the Brand Standard manual 3 Communicating improvements and changes to the Brand Standard to operators/owners, 4 Coaching and mentoring operators/owners to understand, adopt and train others to the Standard.


    Qualified Applicants for this position will possess: Knowledge & Experience -A Strong Understanding of both Kitchen Operations & Dining Room Best Practices -Formal Culinary Education, Training & Experience is Strongly Preferred -Experience in Actualizing Daily Kitchen Production & Restaurant Service Skills & Attributes -The ability to define in written format detailed operational processes. -The ability to teach, train and communicate with others both verbally & in written format. -A “Can Do,” “Looking for a Yes” “Solutions-Oriented” approach to challenges and constraints. - The ability to prioritize, implement, and multi-task. -The ability to scrutinize in detail the deficiency/constraint of a problem without losing sight of the implementation and viability of the solution. Attitude & Awareness -Patience, Diplomacy, Openness, Honesty, Ability to Compartmentalize, -Book Smart but Operationally Savvy, -Energetic, Engaging, Exuberant, The Ability to Say “No” coupled with a Willingness to look for the “Yes” -Discerning, Kind, Detail-Oriented, Operationally Aware, Thinking, Able, Competent, Involved. Applications for this Director position will be most successful if they carefully self-consider the follow three key criteria prior to submitting an application for consideration. 1. Are you ABLE & QUALIFIED for this Role and Responsibility? 2. Are you WILLING TO ACTUALIZE the Role and the Responsibilities of this position? 3. Will you be HAPPY & ENJOY this Role and these Responsibilities? To apply for this position, please forward a resume and cover letter to

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