What are the responsibilities of the Director of Operations restaurants ?

Conduct daily briefings ensuring a two way communication, training and policy information. Check the miss-en-scene and miss-en-place done by the team. Make sure all standards and Sop's are in place and followed up. Control expenses of outlets. Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies Develop innovative ways to create sales of the restaurant by up-selling menu items, food promotion, merchandising etc. Meet and greet guest and develop a personal guest database to ensure to continued patronage. Schedule staff rotation and duties and organize extra hands when required. Represent the restaurant in Food and Beverage meeting. Conduct periodic competition analysis. Carry out any other task given by his superiors & be flexible in work hours.

I agree with your answer mr Emad

Thanks for invitation ,,,

·        Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe.

·        Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.

·        Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.

·        Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.

·        Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.

·        Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.

·        Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.

Best  Regards

Thank you for inviting ........................... not increase your answer

In my opinion here are the main responsibilities 

Supervise all restaurant activities 

Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.

Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees 

Prepare estimates of all food and beverage costs and coordinate with corporate staff 

Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.

Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints 

Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.

I agree with your answer. Thanks for the invitation. 

• Owen Company VISION - MISISION – policy and procedures and use all the opportunity’s to develop them. 

• Outstanding quality team planning using short term plans and long term plans with full focuses on stop bleeding strategy for short terms plans and all kind of opportunities for growth for long term plans.

• Setting of company Targets using SMART method. 

• Setting of company KPI with a full focus in Team training - Team development -Team retention - Customer satisfaction areas – sales and transaction growth - Quality – P&L results – ROI.

• Budgeting preparing with complete lines of Revenues – Costs – wastes – commodity prices inflation % for sessional products.

• Use different Methods and follow up plans with complete focus in all kind of evaluations for the following Customer satisfaction – Team satisfaction – QCC -   call center service reports – comments cards – Mastery shopper with immediate team recognition in case of success stores or KPI achievement and with complete route cause study and immediate Action plan in order to solve the problem and to prevented from happening again at any of the company departments.

• Set company success routine.

• Set company penetration plan.

• Set company continuality plan.

Thanks for invitation -

Agree with your answer - no need to add more .