THE BRAND  abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space. abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity. POSITION SUMMARY  As the Director of Operations, you will oversee the operations of multiple restaurant locations within Jean-Georges Management, specifically the abc restaurants. You will be responsible for ensuring the highest standards of service, quality, and profitability are maintained across all venues. This role requires a dynamic leader with a strong entrepreneurial spirit and exceptional financial acumen to drive business growth and enhance the guest experience. E SSENTIAL JOB RESPONSIBILITIES  Oversee the day-to-day operations of assigned restaurant locations, ensuring consistency and excellence in service and food quality. Develop and implement standard operating procedures (SOPs) to streamline operations and enhance efficiency. Monitor and evaluate restaurant performance, identifying areas for improvement and implementing corrective actions. Develop and manage budgets for each restaurant, ensuring financial targets are met or exceeded. Conduct regular P&L reviews and provide detailed financial reports to senior management. Identify cost-saving opportunities and implement effective cost control measures without compromising quality. Lead the strategic planning process for new restaurant openings and expansions. Identify and evaluate new business opportunities and partnerships to drive growth. Develop and implement marketing and promotional strategies to increase revenue and market share. Recruit, train, and mentor restaurant management teams, fostering a culture of excellence and continuous improvement. Conduct regular performance reviews and provide constructive feedback to drive professional development. Ensure all team members adhere to company policies, standards, and health and safety regulations. Champion a guest-first approach, ensuring exceptional service and memorable dining experiences. Address and resolve guest complaints and feedback promptly and effectively. Continuously seek opportunities to enhance the guest experience through innovation and attention to detail. Build and maintain strong relationships with suppliers, negotiating favorable terms and ensuring the timely delivery of high-quality products.  Collaborate with internal stakeholders, including marketing, finance, and HR, to align goals and objectives. Represent the company at industry events and maintain a positive brand image. Ensure all restaurant locations comply with local, state, and federal regulations, including health and safety standards. Implement and enforce security measures to protect guests, staff, and assets. Conduct regular audits and inspections to ensure compliance and mitigate risks. Other tasks as assigned.

KNOWLEDGE, EXPERIENCE AND SKILLS Bachelor's degree in Hospitality Management, Business Administration, or a related field Minimum of 10 years of progressive experience in the hospitality industry, with at least 5 years in a senior management role overseeing multiple restaurant locations. Proven track record of managing upscale, high-volume restaurants and delivering exceptional guest experiences. Strong background in financial management, including budgeting, forecasting, P&L analysis, and cost control. Experience in developing and implementing business strategies that drive revenue growth and improve operational efficiency. Entrepreneurial mindset with experience in opening new restaurant locations and launching successful initiatives. Exceptional leadership and team-building skills with the ability to inspire and motivate a diverse team. Strong analytical skills with the ability to interpret complex data and make data-driven decisions. Excellent communication and interpersonal skills, capable of building relationships with staff, vendors, and guests. Proficiency in restaurant management software including MS 365 as well as POS Strategic thinker with the ability to adapt to changing market conditions and innovate continuously. High level of integrity and professionalism. Passionate about the hospitality industry and committed to delivering exceptional guest experiences. Resilient and able to thrive in a fast-paced, high-pressure environment. Creative and forward-thinking with a keen eye for details Ability to work a flexible schedule including days, nights, weekends, and holidays. Must be passionate, entrepreneurial, and dedicated to success. PHYSICAL REQUIREMENTS  Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. Must be able to lift and carry up to 25 lbs; Ability to stand for prolong periods of time and climb steps regularly. Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment COMPENSATION The base pay range for this position is $115,000-$125,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc. Lucy Restaurant LLC is an Equal Opportunity Employer