Frasca Hospitality Group was founded in 2004 with the goal to become the best neighborhood restaurants in the world. Our core value of genuine hospitality starts with our employees and we are dedicated their continual development in all aspects of the restaurant. We seek enthusiastic, ambitious and humble staff that want to be part of the culture of excellence, education and respect.
The Director of Operations oversees and coordinates planning, organization, training and leadership of all restaurant operations for Frasca Hospitality Group. This position sets yearly, quarterly and monthly goals for FOH management teams, direction in how to achieve these goals and checks in on the execution of goals. The Director of Operations works most closely with GMs of restaurants to mentor management leadership, financial planning, progression of concepts, and Frasca Hospitality Group’s philosophies.
The goal of the position is to provide high-level strategic evolution of the restaurants, current and future. Within existing restaurants, this includes yearly and monthly sales goals, private event sales, capital improvements, auditing of systems, checking on levels of hiring, establishing standards, etc. Weekly check-ins of services will be required but not as a regular substitute for another management position. This position reports directly to FHG Chief Operating Officer and Chief Executive Officer.
Preferred Qualifications
- At least 5 years of experience in a director or senior management role overseeing multi-unit, high-volume/high-profile restaurants, bars and hotels of various types of service models.
- Proficiency with Google Drive, Excel, and Word and well versed in Tock, BentoBox, InDesign, Restaurant 365, and Toast.
- Certified Sommelier, with global wine knowledge, and focused on wine service with its relation to hospitality.
- Ability and willingness to commute between restaurant locations as needed
- Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
- Advanced knowledge of food & beverage including various cuisine types, ingredients/products, cooking & cocktail crafting techniques, national & global trends
- Understanding of market dynamics, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
- The desire to teach, learn and grow and be part of a cohesive and collaborative team
- Receptive to constructive criticism and performance feedback
- Must be able to work nights, weekends, and some holidays
Frasca Hospitality Group is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status
References Required
When applying, please provide 3 professional references.
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