Regional Director Of Operations Jobs in Rio Rancho, NM

Job Summary

The Director of Operations is responsible for the financial direction and coordination of an organization.

The Director of Operations oversees all of the day-to-day activities of the company, ensuring that the

organization is managed and performing efficiently and effectively.

Responsibilities

Focus

Promote, work, and act in a manner consistent with the Mission of RSF:

RSF’s mission is to enrich the lives of our guests, our employees and owners. We do this through superior

quality food and beverages, legendary hospitality, sales growth, cost controls and treating our employees like

family. We believe that our employees are our most important resource, and our success depends upon

creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every

time.

Promote, work, and act in a manner consistent with the Core Values of RSF:

o HOSPITALITY FROM SCRATCH A hospitable environment should always feel natural, never

forced. Kindness and compassion are the building blocks of our workforce.

o GUEST AMAZEMENT From the moment a guest walks through our doors to the moment they

leave they should be wowed.

o ORDINARY FOOD DONE EXTRAORDINARILY WELL We pride ourselves on the ability to

take simple, quality ingredients and create a fantastic dining experience

o INSPIRED EMPLOYEES Our employees are excited to be a part of our team because we work

hard on creating a hospitable environment. Happy employees make happy guests.

o COMMUNITY GENEROSITY Our community allows us to thrive. By giving back, our strength

in our community grows.

Supervisory Responsibilities

Participates in the hiring and training of department leaders.

Organizes and oversees the work and schedules of department leaders.

Conducts performance evaluations that are timely and constructive.

Handles discipline and termination of employees as needed and in accordance with company policies.

Determines and executes budgetary and financial planning for the organization. Duties/Responsibilities

Establishes quantitative and qualitative metrics, guidelines, and standards by which the company’s efficiency and effectiveness can be evaluated; identifies opportunities for improvement.

Reviews, analyzes, and evaluates business procedures.

Implements policies and procedures that will improve day-to-day operations.

Ensures work environments are adequate and safe.

Oversees production, purchasing, culinary, and hospitality; ensuring each is reaching goals set by departmental and company leadership.

Plans, directs, controls, implements, evaluates, monitors, and forecasts budgets and cost of sales in each division to achieve financial objectives.

Communicates and explains new directives, policies, or procedures to managers; for major changes, meets with entire leadership staff to explain changes, answer questions, and maintain morale.

Strives to improve hospitality and guest satisfaction through policy and procedural changes.

Leads coordination and integration of efforts among accounting, leadership, technology, HR, culinary, and hospitality to produce smoother workflow and more cost-effective business processes.

Projects a positive image of the organization to employees, customers, industry, and community.

Oversees company process improvements.

Requirements

Basic Knowledge

Excel & Word

Basic computer knowledge

Food inventory and ordering system

Basic Avero knowledge

Company Google Calendar

Current time keeping and schedule process

Required Skills/Abilities

Thorough understanding of practices, theories, and policies involved in business and finance.

Excellent verbal and written communication and interpersonal skills.

Excellent organizational leadership, managerial and diplomacy skills.

Proficient in Microsoft Office Suite or related software.

Excellent organizational skills and attention to detail.

Excellent analytical, decision-making, and problem-solving skills.

Physical Requirements

Work a 50-hour week.

Must be able to lift 25 pounds at times.

Working at Range Café is more than just a job.
It's a lifestyle!
We pride ourselves on our ability to provide exceptional hospitality. We go out of our way to ensure that every guest's experience is a positive representation of our culture. We want to provide our guests positive memorable dining experience. We believe in hiring for personality because happy employees equal happy guests. If you're the type of person who loves to make others feel special and thrive in a team environment, we want you to join our team.
At The Range Café you'll receive:
Flexible scheduling
Competitive pay
Full and part-time employment
Great food and great people
Employee discounts while working
and when dining as a guest
For those who qualify:
Pet Insurance
FSA
Medical, Dental, and Vision insurance
401K
The Range Café embraces diversity and equal opportunity. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. The more inclusive we are, the better our work will be.
At the Range Café, we don’t just accept difference — we celebrate it, we support it, and we thrive on it for the benefit of our employees, our products, and our community. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
The Range Café is proud to be an equal opportunity employer.