Job Description

Are you a dynamic leader with a passion for hospitality and operations management? Join the Rustic Canyon Family as our Director of Front of House Operations and play a key role in driving excellence across our restaurant group. In this position, you’ll oversee all restaurant activities, support management teams, and ensure alignment with each venue's unique business plan. Reporting directly to the Chief Executive Officer, you'll help shape the future of our restaurants while upholding our core values.

Our guiding principles are the heart of everything we do:

• Serve delicious, thoughtful food using the best local ingredients. 
• Create an environment for guests where they feel like they are being taken into our home and cared for. 
• Take care of ourselves and each other so we can feel proud about the work that we do.

We believe in supporting our team with comprehensive benefits and growth opportunities:

• Competitive salary based on experience
• Fully covered Anthem PPO healthcare
• 401(k) savings program
• $75 Monthly cell phone reimbursement stipend
• $1,000 Annual wellness stipend
• Flexible time off and paid sick time
• Employee dining discounts
• Professional development opportunities
• A positive, supportive work environment with a passionate team

As Director of Front of House Operations, you’ll:

• Coach and Develop Teams: Enhance performance by identifying challenges, offering solutions, and providing ongoing training and mentorship to managers and employees.
• Standardize Processes: Streamline operations by working with the CPO to create consistent manuals, forms, and policies across all venues.
• Problem-Solve On-Site: Address and resolve issues in struggling restaurants, ensuring lasting improvements.
• Foster Collaboration: Build continuity among managers and staff to strengthen the RC Family brand.
• Plan Strategically: Tackle large-scale projects like minimum wage impacts, staff retention, and brand development.
• Performance Metrics: Track and analyze front-of-house performance, including service times and sales, to drive improvements. Ensure scheduled labor is inline with budgeted labor goals. Find innovative ways to cut Opex costs (negotiate group deals, find new vendors, etc) 
• Collaboration: Work with other departments, such as culinary and marketing, to align operations with business goals.
• Staffing Management: Oversee recruitment, scheduling, and development of front-of-house teams. Identifying key performers who might be prime for advancement, as well as noting Managers in need of coaching. 

We’re seeking a dedicated leader with:

• Experience: At least 5 years in management roles (restaurant experience preferred).
• Transportation: Reliable personal transportation, a valid driver’s license, and proof of insurance.
• Availability: A flexible schedule, and a willingness to work the necessary hours to be successful. This may include working service at various locations, depending on need. 
• Physical Capability: Ability to stand for long periods and occasionally lift up to 50 lbs.
• Professionalism: Attire and demeanor that reflect the tone and professionalism of each venue.

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