Job Description

DIN TAI FUNG RESTAURANTS Job Title: Director of Operations (Front of House) Compensation: $188,000 - $260,000 Annual Salary The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process. Location: Full-Time On Site with the ability to travel up to 50% within the Greater Los Angeles area About Us: Din Tai Fung, a globally acclaimed culinary icon renowned for the art of Xiao Long Bao, is on a mission to create first-class dining experiences through its unwavering commitment to excellence in food, service and ambiance. Originally founded as a cooking oil retail business in Taiwan in 1958 by Bing-Yi Yang and his wife, Pen-Mei Lai, Din Tai Fung was reborn into a humble dumpling and noodle shop in 1972. Today, the Michelin-recognized restaurant brand continues to be family-owned and passed down through generations, with more than 170 locations in 13 countries worldwide. Since its founding, Din Tai Fung has become synonymous with quality and consistency and known for its warm hospitality and delicacies with authentic flavors. Entering the North America market in 2000, the restaurant brand opened its first U.S. location in Arcadia, California and has 16 locations to-date, offering an upscale yet inviting cultural dining experience. With each restaurant, each interaction, and each bite, DTF aims to bring people together to inspire appreciation of culture. Benefits and Perks: Competitive Pay & Benefits Employer Contribution for individuals and eligible dependents' medical insurance Dental, Vision, and Life Insurance Health Savings Account (HSA) Commuter Spending Accounts 401(k) Plan with company match Employee Assistance Program Discounts through BenefitHub Employee Meal Discounts Opportunities for growth; we love promoting within! About the Role: The Director of Front of House Operations is responsible for overseeing and improving Front of House operations across multiple regions. This role focuses on maintaining operational efficiency, ensuring high-quality service, and fostering the development and growth of restaurant leadership. The Director collaborates with Kitchen operations and support partners to develop and implement performance goals and long-term strategies that enhance productivity and profitability. Responsibilities: Operational Leadership: Identify and address operational challenges with innovative solutions; streamline operations to enhance efficiency and effectiveness. Uphold quality standards for food presentation, service, and cleanliness. Ensure fulfillment of health and safety regulations, food handling guidelines, and licensing requirements. Conduct regular visits to all locations and travel as necessary to ensure consistent operational standards. Strategic Planning and Financial Stewardship: Develop and implement comprehensive strategic plans that align with the organization's overarching goals. Lead the FOH budgeting process, ensuring fiscal responsibility and profitability. Analyze financial metrics to identify opportunities for improvement. Talent Development and Management: Establish clear performance expectations, provide constructive feedback, and conduct regular performance evaluations. Cultivate a positive organizational culture aligned with our values. Support the professional development of restaurant leadership. Performance Metrics: Partner with Executive leadership to set performance metrics. Monitor key performance indicators (KPIs) to assess operational effectiveness and drive accountability. Collaborative Leadership and Communication: Collaborate with Director of BOH, Beverage Director, and support partners to ensure aligned operations. Foster open and effective communication channels within the team and across departments. Systems Integrity and Oversight: Build and maintain strong relationships with vendors and manage vendor contracts effectively. Ensure fulfillment of all local, state, and federal labor laws and procedures. Manage the POS system and ensure accurate cash handling and sales reporting. Role Competencies: Situational adaptability, cultivates innovation, drives vision and purpose, attracts top talent, strategic mindset. Job Requirements: Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred. Extensive experience in a senior leadership role within the food and beverage industry. Exceptional leadership and management skills, with a proven ability to inspire and motivate teams. Comprehensive knowledge of food and beverage operations, including menu planning, costing, and inventory management. Superior communication and interpersonal skills. Demonstrated ability to perform under pressure and manage multiple priorities effectively. Proficiency in relevant software and technology for inventory management and financial analysis. Preferred Requirements: 5+ years of experience in multi-unit or regional leadership role in hospitality. Special Requirements: Must be willing to travel to restaurant as needed up to 50%. NOTE: This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees may be required to perform any other job-related duties assigned by their supervisor. Din Tai Fung is an E-Verify and Equal Opportunity Employer and complies with the Fair Chance Initiative. Din Tai Fung is an Equal Employment Opportunity Employer – M/F/D/V. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Applicants must be 18 years or older. #J-18808-Ljbffr Din Tai Fung

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