Job Summary: As the Director of Food Manufacturing and Restaurant Operations, you will play a pivotal role in overseeing the seamless integration of food manufacturing processes and restaurant operations. This multifaceted position involves strategic planning, production management, quality control, and coordination with restaurant teams to ensure the highest standards of culinary excellence and customer satisfaction.
Responsibilities:
- Strategic Planning:Develop and implement strategic plans for both food manufacturing and restaurant operations to align with overall organizational goals.
Identify opportunities for growth, efficiency improvements, and cost optimization. - Food Manufacturing Management:Oversee the production processes, quality control, and distribution of food products.
Collaborate with the production team to ensure timely and efficient manufacturing operations.
Implement and maintain quality assurance measures to uphold product standards. - Supply Chain Coordination:Manage the end-to-end supply chain, from sourcing raw materials to delivering finished products to restaurant locations.
Build and maintain strong relationships with suppliers to ensure a consistent and high-quality supply of ingredients. - Restaurant Operations Oversight:Work closely with restaurant managers to ensure smooth day-to-day operations.
Implement standardized operating procedures to maintain consistency across multiple locations.
Monitor and improve restaurant efficiency and customer service. - Financial Management:Develop and manage budgets for food manufacturing and restaurant operations.
Analyze financial performance and implement strategies to achieve profitability targets. - Regulatory Compliance:Ensure compliance with food safety regulations, health codes, and industry standards.
Stay abreast of changes in regulations and implement necessary adjustments. - Team Leadership and Development:Lead, mentor, and develop teams in both food manufacturing and restaurant operations.
Foster a collaborative and innovative work environment. - Innovation and Continuous Improvement:Identify opportunities for innovation in both product offerings and operational processes.
Implement continuous improvement initiatives to enhance overall efficiency and customer satisfaction. - Customer Relations:Collaborate with marketing and customer service teams to address customer feedback and ensure a positive experience.
Qualifications:
- Bachelor's degree in Business, Hospitality, or a related field. MBA is a plus.
- Proven experience in food manufacturing and restaurant operations management.
- Strong leadership, strategic planning, and organizational skills.
- Knowledge of food safety regulations and industry best practices.
- Excellent communication and interpersonal abilities.
