Director of Operations

Position

Director of Operations

About Us

New School Hospitality is the food and beverage management department of New School — a creative collective of industry leaders designing immersive experiences across hospitality, real estate, and culinary ventures. Our F&B projects span a range of concepts, scales, and service styles, from boutique hotel restaurants to chef-driven food halls and stand-alone flagship destinations.

We operate at the intersection of innovation and precision, delivering elevated guest experiences while building scalable systems for long-term growth. Our team is grounded in values of hospitality, empathy, and excellence. We foster a collaborative culture where leadership, creativity, and accountability are celebrated — and where each property retains its unique soul.

We are seeking a Director of Operations to help pilot our restaurant and food & beverage operations across multiple concepts in San Francisco and the Bay Area beginning with two key projects requiring on-the-scene commitment.

The Role

Position: Director of Operations

Reports To: Principal/Owner, New School

Supervises: GM’s, Executive Chefs, Beverage Leaders (all Property-Level Ops Teams)

Location: San Francisco (Required)

Travel: Possibly — Multi-unit role with potential travel

Timeline: 6 month project- beginning early January 2025 with possibility of extension/salaried role. 

Position Summary

The Director of Operations is responsible for overseeing day-to-day and strategic operations across multiple F&B venues in the SF area. This role ensures each concept meets brand standards, exceeds guest expectations, and operates with fiscal discipline while representing the ethos of New School Consulting. The goal of each project will vary, the main points of focus will be outlined below. 

The ideal candidate is a systems-minded hospitality leader with high emotional intelligence, a collaborative mindset, and a track record of developing strong property-level teams. This role will be empowered to implement SOPs, refine service strategies, lead budget planning, and ensure alignment with New School’s standards of quality, culture, and operational excellence.

Compensation & Benefits

• Role Type: Independent Contractor (1099)
• Duration: 6 months with possibility of extension
• Target Compensation Range: $60,000 - $85,000 (Paid as a flat fee or monthly rate, depending on agreement)
•  Additional Perks: Access to industry events, brand activations, and preferred vendor rates

Key Responsibilities

Audit, Analysis, and Development:

• Use key assessment approaches and tools to deliver robust SWOT analysis of each location, brand, and business development opportunity
• Utilize the SWOT to drive a data-informed development strategy for each location 
• Project manage a critical path developed in response to the above

People, Leadership & Culture

• Provide visionary, values-aligned leadership to site-level managers and teams.
• Ensure psychologically safe, inclusive, and high-accountability workplace environments.
• Lead and model empathetic, solutions-oriented communication at all levels.
• Foster professional development, succession planning, and a high-retention culture.
• Build a healthy, disciplined culture supported by solid HR systems.
• Ensure the right people are in the right roles by recruiting, onboarding, and mentoring both staff and property-level leaders with clear performance metrics.
• Improve processes for hiring and onboarding new team members.
• Set clear expectations and ensure accountability when performance or alignment is lacking.
•  Create an environment where high performers thrive and everyone understands the standard. 

Operations & Systems

• Oversee daily operations across multiple concepts with varying service styles and business models.
• Develop and implement SOPs to optimize service, efficiency, and product integrity.
• Support GMs and Chefs with tools and systems that enhance performance and autonomy.
• Champion cross-property consistency without compromising brand individuality.
• Ensure compliance with all regulatory, safety, and health codes across locations.
• Strong financial acumen

Financial & Strategic Oversight

• Drive budget creation and monitor P&L performance across properties.
• Conduct weekly performance reviews with property leaders to identify trends and opportunities.
• Analyze labor, COGS, and revenue streams to enhance profitability without sacrificing experience.
• Collaborate with leadership on expansion, new concept development, and ROI evaluation.
• Maintain strong financial discipline while continuously optimizing systems, staffing, and cost structures for long-term health.

Guest Experience & Brand Standards

• Uphold and evolve brand identity and service philosophy at each concept.
• Conduct routine visits and audits to assess service quality and employee engagement.
• Partner with GMs and marketing team to support promotional strategies and storytelling.
• Translate guest feedback into meaningful action and innovation.
• Refine hospitality standards, service flow, and attention to detail so that every visit feels intentional, seamless, and reflective of the brand identity.

Pre-Opening & Expansion Leadership

• Support property openings through recruitment, onboarding, systems development, and vendor partnerships.
• Serve as liaison between construction/design teams and operations during new builds or renovations.
• Create timelines, checklists, and training programs tailored to each opening.

Qualifications

• Location: Must be based in San Francisco
• Experience:
• Minimum 10 years in the restaurant industry at a management level
• Excellent service/hospitality acumen 
• Minimum 3 years at a corporate or multi-unit level
• Experience with at least two best-in-class, chef-driven, upscale restaurant groups in a major metro market (required)
• Experience opening at least two restaurants (required)
• Experience working in a hotel environment (strongly preferred)
• Leadership: Proven ability to lead high-performing, diverse teams with emotional intelligence
• Operations: Strong knowledge of financial systems, labor management, cost controls, inventory processes
• Technology: Comfortable with modern POS systems, workforce management tools, and operational tech
• Travel: Must be willing and able to travel between properties regularly

Perks

• The opportunity to shape and scale a best-in-class F&B management company
• A collaborative, mission-driven team environment
• Direct access to thought leaders in culinary, hospitality, and design
• Competitive compensation package and professional development support
• An entrepreneurial culture that celebrates creativity, autonomy, and grit