Director of Operations

Over six decades ago, an adventurous and determined entrepreneur named Harmon Dobson had a bold idea: to serve a burger so big that it took two hands to hold, and so good that after a single bite customers couldn't help but exclaim, “What a burger!” He named his humble burger stand, located on Ayers Street in Corpus Christi, Texas, “Whataburger.”

The Director of Operations is a strategic business partner who leads and directs a Company Field Operations Zone toward achieving the overall strategic objective of properly executing Whataburger products and procedures. Develops people to protect and maintain the Company’s core values across the Whataburger System. The Director attends and contributes to the Planning Group. This is a field position requiring 100% of workweek to be spent in the field.

* Demonstrates the ability to foster a “one system” environment with consistency throughout each restaurant, area, zone, region, and division while working within our five perspectives: Leadership and Communication, People, Systems, Customer and Financial. * Partners with Field Support staff to ensure calibration to executing initiatives through the Playbook and other initiatives that are assigned. * Takes a leadership role within the Region to promote and champion people growing within the organization. * Serves as a role model for others through their day -to -day job responsibilities and is a source utilized for projects that benefit the company as a whole. * Executes objectives as outlined in the Zone Playbooks. * Provides clear and well articulated communication to Zone Operations with regard to standards, operational functions, and expectations for performance. * Leads and directs implementation and execution of policies, procedures and practices throughout the Region. * Inspires and builds relationships with all Family Members, while at the same time developing individual accountability at every level of the organization. * Provides leadership to facilitate faster problem resolution and improved working relationships. * Through the system of quarterly plans, monitors results and institutes strategies to maximize sales and achieve profit objectives. Recommends and monitors operating policies and procedures to ensure that the restaurants are operated efficiently, consistently, and within guidelines with respect to customer experience, sales, restaurant appearance, staffing, inventory management, and financial control. * Works within the system to develop action items that are to be executed against the Zone Company Playbook. * Assists in the development of quarterly department operating budgets and recommends and institutes strategies to maximize sales and achieve profit objectives. * As a recognized as an authority in the Restaurant Operations field, prepares and presents ideas and recommendations to colleagues, upper management and ownership as assigned. * Volunteers for special assignments as needed. * Participates in the business planning process for a specific Market Zone, based upon corporate parameters, planned promotions and market conditions. Determines specific activities to capture opportunities to increase sales within the Market Zone. * Assumes additional responsibilities as assigned.

* Minimum 5 years experience leading others at various organizational levels, preferably at a regional or higher level. * Previous experience in the restaurant industry required. * Multi-unit restaurant management experience in a quick-service or full-service chain restaurant organization required. **Education:** (Minimum formal education the job requires.) * High school diploma/GED or equivalent work experience. * Bachelor’s degree preferred. **Knowledge:** (Level of knowledge required to perform the job effectively.) * Proficiency in MS Office Word, Excel, Outlook and PowerPoint preferred. * Proficiency in Restaurant Operating, Back of House, and Point of Sales systems. * Strong general knowledge of the organization and its functions. * Strong general knowledge of working practices, procedures and techniques. * Intermediate-to-advanced understanding of budgetary concepts and procedures. * Advanced understanding of decision making process, logical sequence of activities, interdependencies between activities/tasks, deliverable prioritization and timeline. * Intermediate-to-advanced ability to delegate projects and get work done through others. * Intermediate-to-advanced understanding of performance review process. * Ability to prepare and present ideas and recommendations to colleagues, managers and direct reports with ample notice and preparation. * Demonstrated advanced ability to communicate, influence and negotiate decisions while motivating assigned staff. * Demonstrated ability to implement strategic direction. * Ability to prioritize and work on multiple projects simultaneously. * A proficient understanding of the various job functions within the restaurant is necessary to effectively train staff and delegate certain tasks. * Demonstrated ability to work in a team environment.