Director of Operations

Job Summary

The Director of Operations (DO) oversees the strategic planning, financial health, and day-to-day operations of all restaurant locations within our group. This role leads senior management, enforces brand standards, and drives long-term profitability. The DO ensures that every location delivers exceptional hospitality while maintaining strict cost controls and compliance.

Key Responsibilities

Financial Performance & Growth

• P&L Responsibility: Review and analyze profit and loss statements across all locations to identify trends, shortfalls, and opportunities.
• Budgeting: Establish annual operating budgets, revenue targets, and capital expenditure plans alongside executive leadership.
• Cost Control: Implement strict measures to manage prime costs, including food, beverage, labor, and waste.
• Vendor Management: Negotiate high-level contracts with supply chain partners to secure volume discounts and favorable terms.

Operational Leadership & Brand Standards

• Consistency: Ensure uniform execution of standard operating procedures (SOPs), recipe specs, and service protocols across all venues.
• Compliance: Enforce strict adherence to local health department codes, ABC regulations, labor laws, and safety standards.
• Guest Experience: Monitor guest feedback platforms and guest satisfaction scores to implement immediate corrective actions.
• Facility Oversight: Coordinate with maintenance teams to ensure all physical plants, kitchen equipment, and dining rooms remain in pristine condition.

Talent Management & Culture

• Executive Hiring: Recruit, onboard, and mentor General Managers (GMs) and Executive Chefs.
• Succession Planning: Build a robust internal talent pipeline by identifying and developing high-potential shift leaders and assistant managers.
• Performance Reviews: Conduct structured quarterly and annual performance evaluations for all direct reports.
• Retention: Cultivate a positive workplace culture that minimizes management turnover and boosts team morale.

Strategic Planning

• Menu Engineering: Collaborate with culinary teams to audit menu profitability, pricing strategies, and seasonal rollouts.
• Expansion: Support executive leadership with site selection, design, and staffing plans for new restaurant openings.
• Marketing Alignment: Partner with marketing teams to roll out localized promotions and track campaign ROI.

Qualifications & Skills

• Experience: Minimum of 5 years of multi-unit restaurant management experience (as an Area Manager, District Manager, or DO).
• Financial Acumen: Advanced understanding of restaurant financial metrics, budgeting, and cost-accounting software.
• Leadership: Proven track record of managing, coaching, and developing remote management teams.
• Communication: Exceptional verbal, written, and interpersonal communication skills.
• Travel: Ability to travel frequently between restaurant locations (up to 50–75% of the time depending on region).
• Education: Bachelor’s degree in Business Administration, Hospitality Management, or a related field preferred. Equivalent executive-level experience is accepted.

Physical Demands & Work Environment

• Must be able to stand and walk for extended periods while auditing locations.
• Frequently works in environments with high noise levels, hot kitchen lines, and cooler storage areas.
• Requires a flexible schedule, including readiness to assist during peak weekend, holiday, or evening hours.