Director of Operations

Austin, TX

Position Description

Position Title:       Fareground Food Hall Director of Operations 

Reports to:             National Director of Operations    

Position Summary:

The Fareground Food Hall Director of Operations will oversee the overall operations at Fareground Food Hall. This includes monitoring the overall financial performance of the food hall, engaging in the planning and implementation of any marketing and public relations campaigns, ensure compliance with all corporate processes and legal requirements. 

Essential Job Functions and Responsibilities 

  • Ensure operation of the food hall is in accordance with prescribed RSH policies, procedures and practices
  • Ensure compliance with all Human Resources processes, including those related to New Hire and Payroll policies
  • Ensure compliance with RSH required standards in areas of staffing; food hall operations; employee and guest relations; labor costs; beverage costs, food costs, sanitation and food preparation – with Regional Chef; safety and working environment
  • Ensure bookkeeping procedures are followed and unit is compliant. 
  • Ensure budgets are met and managed using declining budget tools and DSR.  
  • Provide weekly/monthly analysis of financial performance including flash reports and P&L reviews.   
  • Ensure compliance with state, federal and local laws (i.e. liquor, labor, OSHA, health and sanitation, etc.)
  • Assist in floor management during service and cover shifts when needed ONLY
  • Assist in coordination and implementation of RSH and in-food hall promotions, new product rollouts, and point of sale materials
  • Guest relations – interact with guests in the dining room and bar, ensuring exemplary guest experiences
  • Provide input for performance appraisals and recommend appropriate salary actions for front and back of the house employees using our annual salary or hourly reviews
  • Oversee the recruitment, training and supervision of Managers 

o   Capable of performing all manager duties and responsibilities of the Front of the House

o   Coordinate with Public Relations and Marketing Manager in the execution and implementation of Public Relation programs and activities

o   Provide event sales support by reviewing contracts and assisting the events manager in planning and executing sales strategies.

o   Participate in the introduction of new drinks, beverages; liquors and wines at a national level and administer local beverage programs with RSH Director of Operations/Beverage Director.

o   Attend Weekly Marketing call, Weekly Managers’ meeting, Weekly financial reports meeting

  • Conduct monthly walk-through, on-site inspections and audits for food hall operation 
  • Work with FOH Managers to execute menu changes, specials, price changes
  • Create and maintain Standard Operating Procedure (SOP) documents for food hall FOH 
  • Serve as a spokesperson for food hall and all of the F&B Operations within the community

o  Complete 360 QA Inspection Report and submit to RSH DO for review

o  Develop action plans to improve areas of opportunities


  • In-house Events:
    • Pursue social and corporate groups (anything over 10 people) to dine, meet, greet, or party in the following Hotel venues (includes taking leads from the hotel sales team for these locations):
      • Full Dining Room Buy-Outs
      • Partial Buy-Outs 
    • Actively pursue group sales revenue in the banquet spaces and lobby within the “free sell” time frame 
    • Oversee holiday related events in Restaurant, (Mother’s Day, Easter, New Year’s Eve)
      • Reservations
      • Contracts
      • Payment processing
      • Final execution
  • Off-premise Events:
    • Pursue social and corporate groups to dine, meet, greet, or party in off-site locations with full service catering 
    • Pursue social and corporate groups to dine, meet, greet, or party in off-site locations with food delivery catering service 
    • Actively pursue all additional group sales revenue in off-site locations
    • Sell and oversee holiday related events in off-site locations
  • Work in conjunction with Marketing Director 
    • Maintain the database of past, present and potential clients
    • Proactively attract clients in both high and shoulder seasons
  • Maintain knowledge of local and national competition and general industry trends
  • Understand and accommodate for the effect that market fluctuations have on sales opportunities


  • Foster a culture in which customer satisfaction is the primary concern.
  • Establish role as a spokesperson for the restaurant within the community and with restaurant guests, with the intent of driving new business to the restaurant and building a loyal customer base.
    • Join relevant organizations and associations; attend meetings
    • Identify and reach out to target networks in the community; athletic groups, alumni associations, dining clubs, other
  • Maintain knowledge of local competition and general industry trends. 
  • Constantly evaluate and take measures to improve pr and marketing initiatives.
    • Liaise with local and national PR agencies
    • Support local and national PR agencies in development and execution of PR plan
    • Coordinate and attend PR events
    • Assist with compilation of press packages 
    • Talk to journalists, attend publicist events, organize press, organize photographs, and photo shoots, translate information, attend press meetings in absence of PR Company
    • Forward all press clips to web manager for posting on web site
    • Implement national initiatives 
    • Work within budget
    • Prepare marketing reports
    • Work within budget
    • Prepare marketing reports
  • Charity/Philanthropic Events 
  • Website & Social Networking
    • Manage menu edits 
    • Manage design and development of print and online communications for local restaurants
    • Manage inventory of print collateral
    • Build and manage contact database
    • Maintain loyalty program
    • Manage customer relationship management reporting
    • Manage concierge relations in accordance with the company concierge program
    • Identify opportunities to launch new loyalty programs; manage the launch
    • Manage reporting 
  • Perform any and all duties as assigned. 

·       Public Relations 

·       National Marketing & PR Initiatives

·       Local Marketing Initiatives 

o   Creation, maintenance and evaluation of local marketing plans

o   Maintain marketing and PR calendar

·       Internal Holidays & Special Events 

o   Develop and manage special menus, holiday celebrations and signature events to increase revenue and generate press coverage 

o   Evaluate events and prepare reports

·       External Special Events 

o   Manage external publicity events to promote and generate press coverage  

o   Attend events

o   Evaluate events and prepare reports

o   Evaluate and manage restaurant participation in charity events

o   Events should benefit the needy while enhancing the profile of the company to our desired demographic.

o   Attend events

o   Evaluate events and prepare reports

o   Maintain content on restaurant group web pages for restaurants in region

o   Maintain content on third party web sites, including but not limited to:  Open Table, Yelp, Zagat, etc

o   Monitor content on social networks including, but not limited to:  Facebook, Twitter, Foursquare, etc

o   Develop, execute and monitor group purchasing promotions

o   Monitor performance and prepare reports

·       Design and Printing

·       Guest Relations

·       Concierge Program and programs with other sources of referrals

Qualification Standards

  • Education:
  • BA/BS degree preferred
  • Culinary Arts and/or Hotel and Restaurant Management a plus
  • Able to read, write and speak English fluently
  • General knowledge of math/accounting principles
  • Experience/Skills:
  • Seven to ten years upscale full service restaurant or hotel management experience required 
  • Two+ years multi-unit management experience with full P&L responsibility
  • Prior experience with a computerized POS system and Reservation system
  • Professional appearance and excellent interpersonal and communication skills
  • Excellent organizational skills and attention to detail
  • Excellent verbal and written communication skills
  • Positive and determined attitude
  • Passion for the restaurant business
  • Ability to recruit, develop, motivate, train and coach employees
  • Physical Abilities:
  • Ability to do each of the hourly and salary employees’ job functions within the restaurant or bar
  • Ability to frequently bend, lift and carry trays weighing up to 20 lbs., flatware, glassware, cups, coffee pots, pitchers; cutlery, linen, chairs and tables
  • Extensive mobility within and between work area, kitchen, storerooms, back of the house
  • Ability to remain standing for the entire shift
  • Ability to handle stress of interacting with employees and guests, handling guest complaints, and dealing with time constraints
  • Ability to travel and must be able to stay for extended periods of time at other restaurant locations

o   Work Environment

o   Interior restaurant and kitchen;  exposure to extreme temperature,  grease,  food,  noise,  appliances, and cleaning agents

  • Possible Hazards include but are not limited to, slipping, tripping, falling, cuts, scrapes, muscle strains and burns