Benefits:

401(k)
Competitive salary
Dental insurance
Health insurance
Paid time off
Profit sharing
Vision insurance

DIRECTOR OF OPERATIONS - FRENCH PANTRY/LITTLE MISS HA
36 GRANADA STREET, ST. AUGUSTINE FL

The Opportunity:

We are looking for a dynamic restaurant leader to operate a multi-concept venue. A professional with a passion for hospitality and the financial acuity for efficient restaurant operations.

The Establishment & Business:

The French Pantry & Little Miss Ha restaurants are joining together to bring St. Augustine a premier new establishment. The dining rooms will have their unique environments and operate independently. The French Pantry will offer a morning coffee and pastry service, and both restaurants will serve lunch and elevated dinner services. Located at 36 Grenada, the property will also feature additional hospitality components:

Le Petit Kitchen: a cooking class studio for guests to learn about different elements of cooking from professional chefs. This space will also be a select venue for private chef dinners featuring exclusive tasting and multi-course menus featuring signature wines for both public and private events.

Granada Bar: a full service bar featuring signature and classic cocktails as well as offering an elevated old world wine list. Guests at the Granada Bar and or dining in this area will also have access to order from either unique menu offered by The French Pantry or Little Miss Ha. This will also be the primary service bar for each of the unique dining rooms.

Cache Cache: A reservation only “speakeasy type cocktail bar” that offers classic cocktails as well as signature cocktails. This venue will also offer educational classes for our guests on classic Cocktails as well as wine tastings specific to unique varietals and regions.

The combination of these revenue centers under one roof will create a face paced dynamic environment that will require talented leadership to execute daily service. The ability to offer a range of unique quality experiences to both visitors and locals will be singular in the marketplace.

Key Responsibilities:

- Lead and oversee restaurant operations across multiple concepts within the building.

- Lead restaurant operations to drive sales and achieve EBITDA goals in line with our strategic plan

- Collaborate with owners to establish budget and sales targets

- Ensure Prime Cost goals are met by guiding labor, food, waste, and other controllable measures

- Uphold company standards, policies, and procedures within the operations team

- Coach and train leadership on standards and implement corrective actions when necessary

- Foster the growth and development of the management team and staff in efforts to ensure guest satisfaction is maximized

- Establish a company culture that aligns with our core values and promotes retention

- Cultivate relationships with guests to ensure exceptional dining experiences

-Manage schedules for key management staff

Required Skills and Qualifications:

- Extensive experience in high-volume restaurant management, preferably in a multi-concept setting.

-Experience Managing and coordination of:

Executive Chef and a culinary team

General Managers

Guest Service Managers

Wine and Beverage Programming

Catering and Event Personnel

Marketing Personnel

Line Level FOH and BOH staff

- Deep knowledge of the hospitality industry and a track record of delivering exceptional guest experiences & relationships.

- Proficiency in restaurant financial management, including budgeting, cost control, and revenue optimization.

- Excellent interpersonal and communication skills to build and maintain relationships with staff, vendors, and guests.

- Utilize industry expertise to maintain elite hospitality standards and enhance the guest experience.

- Demonstrate strong organizational skills to effectively manage simultaneous operations.

- Utilize sharp financial acumen to monitor and optimize restaurant financial performance.

- Foster relationships with staff, vendors, and guests to ensure a positive working environment and customer satisfaction.

Director of Operations Personal Qualities:

Highly organized and detail oriented
Strong communication & decision-making skills
Excellent customer service and public relations skills
Understanding of frequently used computer software and programs
Strong research skills
Ability to quickly adapt to change
Ability to work independently in a fast paced and multilayered environment
Ability to work onsite with a flexible schedule, often in the locations
Strong sense of integrity
Be the Example

Compensation: $125,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

MISSION:

To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

VISION:

We will be recognized as an extraordinary leader in the hospitality industry through the passionate pursuit of excellence across all our endeavors.

VALUES:

 Integrity – We will be open and honest in all activities. We will always do the right thing.

 Guest Focus – We are engaging, responsive, and flexible in providing the highest level of extraordinary hospitality to our guests.

 Respect – We value the team, and the guests, while embracing diversity and treating individuals with courtesy and politeness in all interactions.

 Community Volunteerism – Our business decision are guided by a shared commitment to being active and responsible members of the communities in which we work and live.

 Loyalty – We are dedicated to the mission of Legacy Restaurant Group, and we are all personally accountable for upholding and advancing its vision.

 Pursuit of Excellence - We will seek excellence in everything we do in an effort to create an extraordinary culture that achieves the highest levels of success by all performance measures.

The success of our restaurants is a direct reflection of the talent and dedication of our extraordinary team members.

From the kitchen to the dining room, every team member plays a vital role in our pursuit of the perfect guest experience. We are committed to attracting the best in the industry while treating each person with respect and dignity. You will be entering an environment where your hard work truly makes a difference and helps us in our pursuit of exceptional quality. We value the skills, strengths, and perspectives of our diverse team, and depend upon each other to cultivate an atmosphere that is disciplined as well as rewarding. We are continually sharing ideas and learning in order to improve our organization and ourselves.

Hospitality is a key ingredient for creating an exceptional dining experience, and great hospitality begins with a simple smile and genuine warmth. Smiles not only impress and welcome our guests, but also energize our teammates.

We approach food and service as an art form requiring grace, finesse, and sophistication. Acting with care ensures that efficiency never becomes haste and quality never suffers for convenience. Through thoughtful presentation of oneself and our food, we show respect for our ingredients, our buildings, our guests, and our colleagues.

Attention to detail is most important in hospitality and service. Often times the smallest things are the most memorable part of a guests visit. Every detail contains an opportunity to leave a lasting impression.

We hope your time with us will be fulfilling on many levels. It is our sincere wish to share the message of hospitality with you as a tool not only for the restaurant, but also for your daily life.

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