Job Description

Position Summary:

As the Director of Operations at IHOP, you'll be the driving force behind the success of our restaurants. You'll oversee and lead multiple locations, ensuring operational excellence, exceptional guest experiences, and team development. Your strategic vision and leadership will guide our restaurants to achieve their full potential, delivering outstanding results and upholding our brand's reputation for excellence. 

This role combines office and remote work, typically involving 1-3 days per week in the office for in-person meetings and collaboration, with flexibility for remote work on other days. 

Responsibilities:

• Lead and oversee the operations of multiple IHOP restaurants to ensure efficiency, profitability, and guest satisfaction. 
• Develop and implement strategic plans to achieve business objectives and drive revenue growth. 
• Provide leadership, direction, and support to restaurant managers and their teams, fostering a culture of excellence, teamwork, and continuous improvement. 
• Monitor and analyze key performance metrics, identifying opportunities for improvement and implementing effective solutions. 
• Ensure compliance with company policies, procedures, and standards, as well as all relevant health, safety, and regulatory requirements. 
• Manage budgets, control costs, and optimize resources to maximize profitability. 
• Foster positive relationships with vendors, suppliers, and other external partners. 
• Stay informed about industry trends, market conditions, and competitor activities, and adapt strategies accordingly. 

Qualifications:

• Bachelor's degree in Business Administration, Hospitality Management, or a related field (preferred). 
• Minimum of 5 years of experience in multi-unit restaurant management, with a proven track record of success. 
• Strong leadership and interpersonal skills, with the ability to inspire and motivate teams. 
• Excellent organizational and strategic planning abilities. 
• Solid understanding of financial management principles and budgeting. 
• Demonstrated problem-solving skills and decision-making ability. 
• Ability to thrive in a fast-paced, dynamic environment. 

Competencies:

• Leadership 
• Strategic thinking 
• Team building and development 
• Decision making 
• Problem-solving 
• Communication 
• Financial acumen 
• Adaptability 

Skills:

• Restaurant operations management 
• Budgeting and financial analysis 
• Performance management 
• Customer service excellence 
• Conflict resolution 
• Time management 
• Computer proficiency (MS Office, restaurant management software) 

Physical Requirements:

• Lifting and Carrying: Ability to lift and carry trays of food and beverages, typically up to 50 pounds. 
• Standing and Walking: Prolonged periods of standing and walking throughout the shift. 
• Bending and Reaching: Frequent bending, reaching, and twisting. 
• Manual Dexterity: Good hand-eye coordination. 
• Communication Skills: Clear verbal communication to interact with people. 
• Temperature Tolerance: Ability to work in varying temperatures. 

Benefits: 

• Holistic Well-Being: Health insurance, wellness programs, flexible hours, and paid time off for full-time staff.
• Financial Security: Competitive pay, paid weekly, retirement plans, and financial planning services.
• Career Growth: Training programs, clear career paths, and mentorship opportunities.
• Recognition: Performance-based incentives, bonuses, and employee recognition programs.
• Inclusive Environment: A diverse and supportive workplace with open communication and teamwork.
• Flexibility: Customizable benefits and support for major life events. 

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