Regional Director of Operations - Dining

The Regional Director of Ops is responsible for providing outstanding leadership to their leadership teams. In addition, the Regional Director of Ops is responsible for achieving targeted results related to financial performance, exceptional guest service, leadership development, management of quality/service/cleanliness standards and facility maintenance. The Regional Director of Ops makes a significant contribution to Paradies Lagardère’s Dining Division mission of delivering an industry leading experience that exceeds our guest’s expectation one meal at a time.Duties And ResponsibilitesExceed First Class Service standards and behavior with every guest, business partner and peersManage the relationship with Airport Officials on behalf of Paradies Lagardère Dining Division and constantly build a positive working relationshipAccountable for their platform(s) compliance with all local, state, federal laws and regulations including those relating to food safetyWorks with Regional Vice President of Ops setting financial goals and objectives and communicates to the management teamResponsible for platform(s) overall financial performanceWorks with Flagship and/or General Managers to ensure financial profitability and success of all restaurants with regards to cost centers, quality, guest service, succession planning, etc.Lead the planning and oversee the execution of schedules related to new restaurant openingsServes as a role model to all team members by setting the example and maintaining professionalism in the restaurantPromotes an "Open Door Policy" in the restaurant and is accessible to all team membersInterviews leadership candidates and makes hiring and pay decisionsBuilds high performance teams through the ability to lead, mentor and coach team membersEvolve productivity through best practices and continuous learning with both dining division and shared servicesMust understand how refined operations drives the intent to returnEducation, Experience, CertificationsBachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.Minimum of 8-10 years GM experience in a fast paces, high volume restaurantPrevious airport food & beverage experience a plusQuick service, full service or fast casual operations industry experience a plusPosition QualificationsAbility to work various shifts in a 7/365 team oriented environmentDemonstrated leadership abilities and to mentor and grow othersDemonstrated commitment to excellent guest serviceExcellent interpersonal skills/demonstrated ability to be flexible and effectively work with others as a teamExcellent communication, organization and problem solving skillsDemonstrated ability to achieve all goals within assigned areas of responsibilityDemonstrated track record for flexibility and urgency in prioritizing and organizing projectsAppreciates diversity and respects individuals regardless of position/rolePhysical RequirementsThis position description is merely intended to describe the primary elements of the position. Paradies Lagardére reserves the right to change the position description and to assign additional duties and responsibilities as necessary. This position description does not constitute an employment contract of any kind.