Regional Director of Operations Position Profile
ABOUT HAMPTON SOCIAL
Hampton Social is Parker Hospitality’s premier concept, featuring 13 locations total and six in and around the Chicagoland area including their lounge and music venue Bassment. Hampton Social is known for its lively east coast dining experiences featuring exceptional coastal-inspired food, cocktails, and live music in a beautifully designed atmosphere.
Founded in Chicago in 2015 by Brad Parker, Parker Hospitality now boasts ten locations across the country, with three new openings slated for 2023, including Hampton Social Miami, Costera, a Tulum inspired restaurant and bar, and Nisos Prime, a Mediterranean steakhouse.
Parker Hospitality looks to smartly disrupt the hospitality industry from the inside out, with growth from one idea to an expansive and innovative brand. Parker Hospitality is centered around people, hospitality, and enhancing the guest experience across its ten concept bars and restaurants in Illinois, Florida, and Tennessee.
“Building a successful restaurant is not about the product but the people we grow within” -Brad Parker, CEO Parker Hospitality
CORE VALUES
Find a Way - Always find the best solution for all guests and team members
Respect and Care - Be respectful of the team, community, and guests
Always Teaching, Always Learning - Continue to teach, learn, and encourage creativity and development
Positive Passion - Be optimistic in our passion for what we do
Hospitality Excellence - Provide an elevated level of service that thinks big. Relentless pursuit of exceeding guests' expectations and charming them along the way. Take pride in our home, so all guests have to do is relax and enjoy.
IN THE NEWS
POSITION OVERVIEW
The Regional Director of Operations is a highly motivated multi-unit hospitality leader and operator ultimately responsible for the sustained growth in sales, profit, and development of people for each of the restaurants in their region. This role is responsible for leading restaurant operations through a team of managers who deliver operational excellence and hospitality so that guests leave happy. The Regional Director of Operations is responsible for the development of people in all management roles and will be tasked with building a pipeline of operational talent in the organization through mentorship and servant leadership.
They will spend approximately 75% of their time working "in their restaurants" with a clear purpose and intent of each restaurant and visits to observe and provide feedback on the actions, behaviors, and routines of the staff to continue to enhance the operation's success.
DUTIES AND RESPONSIBILITIES
- Directs overall operations of restaurants through on-site visits and analysis of reports. Ensures assigned areas achieve financial commitments and guest satisfaction standards.
- Provides strategic and tactical guidance to develop restaurant operations, standards, and guidelines including service, product preparation, sales, guest relations, alcohol awareness, safety/security, marketing, and GM development.
- Ensures direct reports perform all necessary administrative and accounting duties promptly and properly. This includes preparing/overseeing and submitting accurate daily/weekly/monthly paperwork, ensuring cash handling procedures, controlling of restaurant assets, maintaining food and beverage inventory, compliance with local, state and federal laws, regulations and guidelines, following restaurant budget, and managing contracts.
- Ensures direct reports perform all necessary administrative and accounting duties promptly and accurately. Monitors capital expenditures within each restaurant and for assigned areas.
- Analyzes systems and procedures for continual improvement. Provides strategic direction for sales, operations, and promotions.
- Interact with, direct, and supervise employees on a daily basis in a fair and dignified manner.
- Responsible for General Management development, evaluation, training, and discipline.
- Promote teamwork among co-workers and employees.
- Identify, address, and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to Parker Hospitality procedures.
- Uphold applicable policies and requirements of employment laws.
- Become proficient in all job functions of both front and back-of-house employees.
- Have a thorough understanding of and practice Parker Hospitality Employee Handbook, employee benefits, and company philosophies.
- Assist with the scheduling strategies, conducting, and documenting of employee reviews according to standard operating procedure.
- Use tact, good judgment, and patience when dealing with difficult guests.
- Become proficient in the use of all restaurant computer equipment and platforms, including but not limited to: Toast Point of Sale system, Delivery systems, Open Table, Teamwork, Avero, Digital Training, Hotschedules, Google Suite, POS terminals, and credit card terminals.
- Communicate cordially, effectively, and clearly with all employees, managers, partners, and guests.
- Effective interdepartmental collaboration and communication.
- Development of team members.
- Assist company efforts to optimize labor & product costs.
- Maintain departmental budget expectations.
EDUCATION & EXPERIENCE REQUIREMENTS
- Education in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
- Strong financial acumen and ability to drive, teach P&L and effectively interpret financial reporting.
- 5+ years of experience in a hospitality leadership role.
- Proficient in the functions of the restaurants, service standards, staffing and employee management.
- Extremely high standards and attention to detail, High level of personal initiative , action and results oriented.
- Able to organize time effectively, forward plan and prioritize tasks to ensure work load is balanced and urgent situations are dealt with immediately.
- Ability to multitask, work well under pressure and delegate duties when necessary.
- Must possess strong interpersonal and motivational skills, ability to effectively supervise and inspire staff.
- Ability to effectively communicate with staff and guests; additional language skills would be a distinct advantage and benefit.
- A genuine interest and understanding in food and drink – wine and cocktail knowledge is essential.
- Must be able to lift at least 20 pounds frequently.
- Must be able to stand for 8 hours.
- Some travel when necessary.
- Get along with others and be a team player.
- Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
- Refrain from smoking for the duration of the shift.
- Arrive to work on time and in ready-to-work condition.
- Follow all rules, policies, procedures, and conditions of employment outlined in the Employee Handbook.
- May not work under the influence of alcohol or any illegal drugs.
- May not resort to any type of violence, discriminatory, or harassing behavior.
- Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
CRITICAL COMPETENCIES FOR SUCCESS
Results-Oriented
The successful candidate must be performance-driven and able to provide measurable results. This individual will be resourceful, action-oriented, as well as a flexible and decisive manager who establishes clarity during distractions to produce results in a timely fashion. They will provide clear direction and establish achievable goals.
Communication
This individual should possess very strong communication, collaboration, listening, and persuasion skills, in order to truly partner with the leadership team, employees, volunteers and vendors. They must be comfortable, dynamic, and an effective presenter in front of both external and internal audiences.
Strategic Agility
Combines analytical and creative horsepower to simplify and break down complex situations into the core of issues with easy-to-understand action items. This individual must be intellectually sharp and use critical thinking to make or influence decisions while demonstrating outstanding business judgement. They will be comfortable creating the new and the different and have a ravenous appetite to learn more and experiment in a disciplined way.
Leadership Acumen & Team Orientation
The Regional Director of Operations will be charged with working harmoniously as a member of close-knit restaurant and management teams, creating effective collaboration while being sensitive to diverse opinions, backgrounds and personal styles. This individual will work to foster a culture of accountability and results. This position requires a hands-on, team-oriented executive who has broad-based credibility and is capable of consistently motivating people to act. An exceptional leader, who builds, inspires, and coaches teams with a passion for the business, while forging close working relationships with other senior leaders throughout the organization.
FOR MORE INFORMATION PLEASE CONTACT:
Title: Director
Email: mlayton@comharpartners.com
Direct: (312) 313-8454
Mobile: (224) 805-9369
Title: Associate Email: tperdue@comharpartners.com Direct: (312) 313-8463 Mobile: (352) 213-8500
