Director of Restaurant Operations

Role Purpose:

To take full ownership of our kitchen (Back of House) operations; driving results through the development of people, systems, and processes that ensure delivery of remarkable products that leave our guests feeling satisfied and cared for. The Back of House Director will create a clean and positive environment where food safety and quality are top priorities. Delivering coaching and development that challenges and grows our team.
Overview:

The Director of Back of House Operations is responsible for organizing, leading and developing team members, team leaders, and shift leaders to ensure that our guests receive safe and remarkable food consistently. In addition to food production, the Back of House Director is responsible for creating an environment where team members and leaders feel valued and are empowered to live out our Core Values and Store Vision.
Role Expectations:
45 hours per week (22-27 around operations in position, observation, assessment, coaching roles, 5-10 hours in meetings growing your leaders, and 10 hours administrative)
Subject to change due to business need
Available nights and Saturdays
Work operationally in Back of House as a support leader.
Work operationally in Front of House occasionally when needed
Role Description:
Food Preparation and Production
Ensure food quality meets/exceeds Chick-fil-A standards through Training/Coaching
Oversee regular deep cleaning schedules
Motivate, coach, and empower team to achieve restaurant goals
Creation and compliance of daily checklists
Maintain a clean and organized back of house environment
Ensure completion of SAFE Daily Criticals and eRQAs
Work in all operational positions in the Back of House
Team Member Training and Development
Develop training team to improve overall proficiency scores for new and existing team members
Work with team to train leaders and team on food quality standards revealed through SAFE Daily Critical, eRQAs, and Ecosure Visits
Create weekly huddle topics
Train/Develop leaders in the following areas
Successful shift management (setups, labor, breaks, training, cleaning, etc.)
Goal focus and execution
Model and instill ownership mindset
Catering Operations
Review upcoming orders and put a plan in place for execution
Ensure we have the needed inventory on hand
Communicate the expectation for the back of house team to prepare the order
Ensure that dry goods are prepared for daily orders
Deliver catering orders on time with 100% order accuracy
Ensure the catering equipment and catering area are clean and organized
Inventory Management
Identify and reduce wasted spending on inventory items and cleaning supplies
Ensure an organized and efficient inventory system
Utilize Inventory Activity Report to reduce gaps in expected vs actual use
Collaboration
Meet regularly with Back of House Leaders to discuss development and growth opportunities
Meet regularly with Executive Director to discuss progress and projects
Meet regularly with Director of Front of House Operations to connect, communicate, and share info on people, projects, and processes
Working at Chick-fil-A West Carmel

is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. This Chick-fil-A restaurant is locally owned and operated by Evan Williamson, who is passionate about investing in the future of his Team Members and giving back to his community.

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