Job Title

HMSHost is looking for a Director of Operations to lead our team and restaurants at Ted Stevens Anchorage International Airport (ANC)Who we are seeking:A leader-coach who shows their passion for service and hospitality, is open to different ideas and perspectives and can adjust to the pace of our business and needs of our guests, client and other stakeholders. We value leader-coaches who are reliable, can be counted on to do the right thing and focus on the simplicity of our mission - ensuring everyone feels great at work, and that our travelers are feeling great on the move.How you will lead:Approach management of the branch with an ownership mentality. Take ultimate responsibility for all managers and associates and their impact on the brand and the guest experience.Lead the selection, coaching, and recognition of a highly effective team. Develop team members and managers for future opportunities.Build and maintain effective relationships with all stakeholders, including the client, the brands, your team, your region and OSC partners.How you are qualified:Education and management knowledge: demonstrated through progress toward a bachelor's degree in Hospitality Management, or through varying combinations of formal post-secondary education or successful years of hands-on experience managing multiple restaurant concepts and multiple restaurant units.Restaurant experience: must have demonstrated multi-unit restaurant experience, to include brands and service styles of varying complexity (e.g.: QSR, FSR, Union, Non-Union, etc.), with overall accountability for the success and failure of those restaurants. Generally speaking, multi-unit, multi-concept management experience for a minimum of 5 years with underlying overall restaurant experience of 7 years is necessary to be successful in a small branch.Financial acumen: possesses a solid understanding of the drivers of growth and profitability and how key financial metrics are used; can easily navigate the P&L and has an understanding of the drivers of key line items that impact restaurant-level profitability. Knows how to drive KPI results through behaviors versus managing the metric.Technical skills and abilities: Demonstrates knowledge of restaurant product and service quality, safety and operations standards, and ability to teach and coach these standards to a team.Builds and maintains positive relationships: Demonstrates the ability to interact with the public, team and various stakeholders in a friendly, enthusiastic and inclusive manner including clients, executive team, union representatives, branded partners and a diverse group of hourly associates.Builds high-performing teams: Ability to make sound hiring decisions. Demonstrates team management, delegation and issue resolution skills; has a history of leading successful teams; has developed associates and leaders; applied strong coaching behaviors and ongoing feedback on performance.Manages priorities and problem-solving: the ability to manage multiple and concurrent priorities and apply critical thinking to solve problems. Uses sound communication practices to facilitate initiatives and munication: Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals.Read the full job description here:Opportunity Employer (EOE)MinorityFemaleDisabledVeteran (MFDV)Drug-Free Workplace (DFW)