Director of Operations

Position Purpose: 

Accountable for delivering the short- and long-term sales and profit results of the stores -- through people development and improved restaurant operations.   Provides leadership, coaching and strategic direction to the entire team.  Collaborates with Owner/Operator to build sales, market share and profitability. Consistently demonstrates McDonalds values and leadership behaviors to build positive business relationships with Operations Supervisors, Restaurant Managers, Suppliers and Customers. 

Key Areas of Responsibility:

People

Champions the McDonalds People Promise by personally demonstrating, reinforcing and following-up on the 5 people drivers to gain commitment from Operations Supervisors, Restaurant Managers, managers and crew (People Drivers:  Respect and Recognition; Resources to get the job done; Values and Leadership Behaviors; Competitive Pay and Benefits; Learning, Development and Personal Growth).

Establishes individual performance targets for Operations Supervisors and Restaurant Managers.  Ensures that the performance planning and assessment process is followed for all employees within the organization.

Completes the IDP process with Operations Supervisors and Restaurant Managers.  Ensures that IDP process is followed for all management employees within the organization.

Mentors/sponsors high potential individuals, with emphasis on meeting staffing needs and diversity targets.

Leads the succession planning process and participates in regional/Divisional succession planning process (performance calibration, talent review).

Ensures that people practices are followed within the organization (e.g., quality hiring, management targeted selection, commitment survey, shift certification, HR policies, labor laws, security and safety procedures).

QSC/Sales Building

Accountable for protecting the McDonalds brand by meeting McDonalds QSC operational standards, food safety standards, and labor laws within the stores.

Proactively assesses risk to brand (e.g., 5th quintile restaurants, special sites, labor issues, media) and develops a plan to mitigate the risk.

Demonstrates Customer-First Service by consistently observing restaurant operations, troubleshooting shift management, taking on-the-spot corrective actions, and recognizing successes.

Supports, develops and requires Operations Managers and Area Supervisors to teach restaurant leadership teams to execute the 12 restaurant systems (QSC Play book) that produce consistently high levels of QSC.

Ensures that ROIP System Review Days are completed on a rolling-12 month cycle.  These are internal ROIP – minimum 2 weeks before company graded visits.

Reviews ROIP results (mystery shop, 800 hotline, FOR/SOR) to assess trends/opportunities throughout the stores and works with Operations Supervisors to create and execute improvement plans.

Establishes processes and develops guidelines for Operations Supervisors, Restaurant Managers and Marketing Representatives to ensure that restaurants properly execute local store marketing (LSM), national and co-op promotions and the execution of new products and processes in the stores.

Represents our interest in local co-op (e.g., test products, promotions, equipment, and materials; and provides business case and performance of each test).

Business Results

Collaborates with the Owner/Operator to develop the annual business plan for the stores.  Sets Profit Center targets with Operations Supervisors.

Accountable for achieving all established business plan targets (sales and transaction growth, income growth) for the stores.

Uses all information resources available (e.g. Restaurant data, F.O.R / S.O.R, Mystery Shop, 800-number, Commitment Survey, QCR, Operations Report, P&L) to identify opportunities and threats to delivering business results and adjusts business plan tactics accordingly.

Accountable for creating a positive work environment to accomplish business results (increased customer counts, increased sales, increased profits, and outstanding QSC).

Provides guidance and reviews with Operations Supervisors all reinvestment plans on an annual basis to include opening new restaurants, re-builds, re-models, equipment purchases, etc.

Accountable for the G&A for the stores.

Interaction:

On a daily basis you will be interacting with Operations Supervisors, General / Restaurant Managers, restaurant employees (Assistant managers, Swing managers and Crew), Maintenance Managers, Office Staff and HR Personnel.  Majority of this job requires the Director of Operations to be in the “field”.  Only 5% of your time will be spent in an office setting.  Contact with the community will be required for building strong relations. Contact with customers will be needed to improve and maintain customer satisfaction.

Qualifications / Expectations:

Four plus years experience in operations and restaurant surroundings.

Must have proven leadership in a multi-unit operation
Experience and excellence in leading over 400 employees
Another addition somewhere on the ad, please post:
Candidates will undergo a background check (credit, criminal and employment)
 

Must have a valid driver’s license

Some overnight travel may be required to attend educational classes and conventions for out-of-town locations

Willingness to work non-traditional hours

Weekend work may be required

Ability to hold self and others accountable

Must posses the ability to work with individuals as well as a commitment to our organizations goals 

Ability to work with and supervise people with various cultural backgrounds, levels of education and experience

Ability to cope with conflicting points of views, function under pressure, and demonstrate discretion, integrity, fair-mindedness and a persuasive, pleasant personality

Willingness to learn all aspects of this position (Will require on-the-job training in the stores)

Exceptional follow-up skills

Detailed oriented

Strong communication skills, all forms (i.e. phone, email)

Set a positive example for all supervisors, managers and crew

Demonstrate ownership and accountability by consistently observing restaurant operations, providing feedback and taking action in critical situations

Reinforce importance of restaurants having the right staff to maximize sales potential

Provide input into the selection process, and is responsible for the training and development of stores based on needs and goals

Excellent coaching and consulting skills

Teamwork, collaboration and strategic perspective

Ability to a recognize a problem and possess the skills to develop a solution

Value and respect for others