Company description

We are a growing hospitality group driven by a question: "What is the best way to feed ourselves?" Lead by James Beard award winning chef Spike Gjerde, Woodberry Kitchen & Artifact Coffee have a 17 year history of returning over $25 million to Mid-Atlantic growers, watermen, and makers. 

In 2025, we have an amazing year of growth planned, as we continue our pursuit of supporting regenerative agriculture through food & beverage businesses, diverting dollars from an industrialized commodity food system. 

Job description

We are looking for one exceptional individual to oversee all of our businesses. The Director of Operations will manage the day-to-day and guest experience of each F&B outlet in the company. The role requires a dynamic individual who aligns with our approach to sourcing and can represent that approach with teams and guests.

Responsibilities:

Front of House Team & Guest Experience Management

-Hire, train, and provide ongoing coaching/development for team members in every position in the Front of House at Artifact Coffee, Woodberry Kitchen, and future projects to be determined. Focus on getting the exact right person in the exact right role, then provide the clear and inspiring leadership that gets the best performance out of each individual.

-Coach, train, and provide ongoing development for Front of House managers across the company. Work to hold managers accountable for the expectations of each role, provide direction around teams, facilities, and systems. Coaching happens in-service on the floor, in menu meetings, and in team trainings.

-Drive staff education including extensive knowledge of our menus, sourcing practices, the local food system, food and beverage, service mechanics, and more. Run effective team trainings and menu meetings, provide written training materials where appropriate, and challenge team members to continue to expand their knowledge.

-Work with Spike to understand his vision for service in each restaurant along with our success metrics for managers. Learn to translate Spike's approach to the restaurant teams. Independently build systems and training manuals that reinforce his vision, measure and track team performance. Model empathetic service and The Soil for team members and managers.

-Perform corrective and disciplinary action as needed in compliance with company HR policies. Provide clear timelines for improvement for team members who are falling short of established standards, and follow up on improvements. Terminate team members when appropriate. Advocate for the business in employment issues and ensure compliance with employment laws.

-Maintain Woodberry Kitchen and other restaurants in the group as professional level work places that facilitate high quality employment.

Systems & Facilities

-Maintain our restaurants as well-functioning, clean, and organized places to work and dine.

-Define organizational systems for each Front of House area in the restaurant, communicate them to teams, and enforce them. This includes physical storage spaces, refrigeration, service stations, beverage inventory, paper products/packaging, and more.

-Manage equipment maintenance and repairs on appropriate dining room facilities, including working with service providers to address the repairs, managing costs, and maintaining facilities for uninterrupted services at each location.

-Manage digital systems including menu printing, online menus, online ordering, Toast menus, reservation platforms, tripleseat/BEO management, and others. Keep employee information up to date with Business Manager/HR and in HRIS.

Business Improvement & Growth

-Affect positive change on our top-line sales through the development of well-trained teams and service mechanics, exceptional offerings that satisfy our demand and reflect our sourcing, and identifying and capturing opportunities for sales.

-Use an understanding of business metrics including Sales, COGS, Labor Cost, and Expenses to drive profitability at each location. Work with Aazam to manage the financial success of each location.

 

Required Experience:

-5+ years in management/director positions or equivalent experience from another industry

-Strong written and verbal communication skills

-Experience managing diverse teams including junior managers

-Understanding of financial metrics in F&B businesses

-Strong beverage & service knowledge

-Bachelor’s degree preferred

-Multi-unit experience preferred

 

Must be based in Baltimore.

Compensation commensurate with experience.
Full benefits package including health, dental, vision, life, and HSA. 

Compensation

this position is: salaried, 75k-100k

Application instructions

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Deadline

April 30, 2025