Director of Operations

TITLE:

Director of Operations, Loveski www.loveskideli.com

LOCATION

Full-time position requiring regular travel between restaurant locations: Loveski Deli Stores - Marin Country Mart (Larkspur), Oxbow Public Market (Downtown Napa), San Francisco (Jackson Square), Commissary (South Napa).

COMPENSATION

Salary Full-Time/Exempt, $150K-$200K

REQUIRED QUALIFICATIONS + SKILLS

Experience:

5-10+ years of progressive restaurant operations and/or culinary, with significant multi-unit experience in QSR or fast-casual. Some culinary experience preferred.

Financial Acumen:

Deep understanding of restaurant financial metrics, budgeting, and cost-control.

Leadership:

Proven ability to lead diverse teams, manage performance, and drive accountability.

Education:

Bachelor's degree in hospitality or business administration preferred.

Skills:

Strong problem-solving, communication, and data-driven decision-making abilities. Proficiency in the Spanish language.

KEY RESPONSIBILITIES

Operational Management:

Ensure consistent, efficient service across all locations, maintaining high food safety and sanitation standards.

Financial Performance:

Monitor P&L, manage labor and food costs, and set budgets to maximize profitability.

Leadership and Development:

Recruit, train, and mentor General Managers and area staff, fostering a high-performance, positive culture.

Brand Standards:

Ensure consistency in food quality, service, and cleanliness, acting on guest feedback to maintain a positive image.

Growth and Strategy:

Implement new technologies, support new restaurant openings, and execute strategic plans to scale the business.

Compliance:

Ensure adherence to local, state, and federal labor laws and safety codes.

DESCRIPTION

The Director of Operations works consistently in a fast-paced environment necessitating flexibility in schedule and location. The Director of Operations reports directly to ownership and is the point person for all Loveski stores - Napa, Marin and San Francisco, in addition to the day-to-day Commissary operations. The Director of Operations will work with ownership and the executive team with the continued growth of the Loveski brand, including but not limited to new store openings, CPG and wholesale opportunities.

OVERVIEW

Serves as the primary point person for ownership across all locations and acts as the escalation point on all operational aspects of the businesses, including staffing, guest satisfaction, and vendor relationships. Works in conjunction with our Human Resources consultant on HR and compliance, employee handbook, positive workplace culture, including management and staff reviews, and team communications. Oversees and supports the full management structure across locations, including recruiting, training, and hiring managers, coaching performance, and ensuring standards are executed consistently across stores. Manages core financial performance drivers across the business, including labor planning, controllable costs, COGS/food cost tracking, inventory systems, vendor pricing, invoice approvals, and budget review - Look at ways to maximize profitability and efficiency of operations Owns the operational systems, including Toast, 7shifts, payroll workflows, DoorDash, onboarding processes, SOPs, training binders, and documentation across locations. Oversee end-of-period financial close across the businesses, including but not limited to compiling, and submitting reporting. Leads expansion and new store opening workstreams end-to-end, including staffing models, recruitment, permitting and inspections, vendor onboarding, equipment planning, pre-opening training, and launch execution. Supports ownership on operational planning for future business lines currently in development (i.e. wholesale/CPG), including developing the staffing plan and preparing to hire, train, and oversee the manager responsible for execution. Overseeing Managers to ensure proper financial and product management within the stores Work with Marketing and Communications team to coordinate outreach, special programming, events, content capture, and other initiatives.

FINANCIAL + ADMINISTRATIVE

Works with in-store management on ordering, invoicing, sourcing, while monitoring COGS by maintaining sufficient stock levels and controlling waste. Directly responsible for weekly and monthly inventories to ensure quality, rotation and timely food cost analysis. Interfaces with Commissary/Production kitchen to ensure prepared good pars, quality and delivery logistics are appropriately managed. Directly responsible for tracking and managing cost controls related to packaging, retail and beverage across all stores Directly oversees inventory, receiving and communication of/with non-food related kitchen vendors: Aramark, EcoLab, AAA Fire, Rationale, National Guardian, etc. Repairs and Maintenance (R&M): Oversees all aspects of R&M; coordination of vendor access, approving repair scope, tracking invoices, communication to ownership, etc. Works with in-store management on recruiting and staffing- identifies and properly communicates staffing needs, ensures job postings are visible, accurate and candidate communication is properly executed. Directly oversees controllable labor, schedules, OT, Meal Breaks, etc. Runs management meeting to review sales, quality, culture, operations, customer feedback, and performance Conduct bi-annual Performance Review of line-level staff with in-store managers, following company procedures. Directly oversees accounts payable SOPs with Store Managers

KITCHEN + CULINARY

Possesses knowledge of Kitchen operations-- equipment, workflow and menu offerings Have the ability and flexibility to actively work kitchen stations as needed Work closely with ownership and Culinary Director to consistently evaluate offerings, author recipes, update recipe database, implement & communicate "Specials" in coordination with General Manager and marketing communications Participates in brand asset creation i.e. photoshoots Maintain day to day operations of the deli, while ensuring standards are being met in all regards: quality, customer service, cleanliness, uniform, etc.

DOH Standards:

Ensure that the store is operating up to DOH Standards to maintain A Grade. Implement a daily DOH Checklist for key areas of the deli Onboard and train new hires and ensure standards are clearly communicated

Quality:

QC of both Kitchen and Retail items, presentation and taste

Communication:

Maintain clear communication with management and staff. Delegates and provide staff with clear directions, both verbal and/or written.