What are the responsibilities and job description for the Director of Operations position at Vine Dining Enterprises?
Description:Director of Operations (Multi-Unit / Area Leadership Role)We are seeking an experienced, hands-on Director of Operations to lead restaurant performance across a growing portfolio of locations. This role is ideal for a proven multi-unit operator who has successfully led both front-of-house and back-of-house teams, driven results in high-volume environments, and knows how to design scalable systems that create consistency across restaurants.This is a field-based, operational leadership role - best suited for a “Super-Area GM” who thrives in the restaurants, leads through presence, and takes full ownership of performance, people, and execution.The Director of Operations will play a key role in shaping how the organization operates as it continues to grow, ensuring strong leadership, clear standards, and exceptional guest experiences across the group.Role OverviewThis role leads the management teams across multiple restaurant locations, including:General ManagersAssistant General ManagersExecutive ChefsSous Chefs / Kitchen ManagersThe Director of Operations is responsible for aligning FOH and BOH leadership, driving operational consistency, and building a strong, accountable culture across all locations.This position oversees multiple restaurants today, with responsibility expanding as the organization continues to grow.Key ResponsibilitiesOperational LeadershipLead day-to-day operations across multiple restaurant locationsEnsure consistent execution of service standards, food quality, cleanliness, and safetyMaintain strong working knowledge of all operational functions, including:Labor planning and schedulingInventory, purchasing, and cost controlsKitchen operations and food executionGuest experience and service flowBe a visible leader in the restaurants, providing real-time coaching and supportEstablish and reinforce operational systems that scale across the groupCulture & Leadership DevelopmentActively design and shape a high-performance culture across all locationsLead, coach, and develop GM, AGM, and culinary leadership teamsBuild accountability through clear expectations, feedback, and follow-throughDevelop leadership bench strength and succession plansPartner closely with HR and executive leadership to align people strategy with operationsFinancial & Performance OwnershipOwn operational performance across assigned locationsDrive labor efficiency, food cost management, and profitabilityAnalyze P&Ls, identify trends, and implement improvement plansHold leaders accountable to financial and operational goalsSupport budgeting, forecasting, and performance reviewsGrowth & ScalabilitySupport new openings, transitions, and operational improvementsHelp design systems and processes that scale with growthLead change management initiatives and ensure adoption in the fieldServe as a key culture carrier and operational leader across the organizationWho You Are7 years of multi-unit restaurant leadership experienceProven success leading both FOH and BOH teamsStrong background in high-volume, full-service or premium casual diningDeep understanding of restaurant financials and operational KPIsHands-on, field-oriented leader who leads through presenceComfortable owning results and holding teams accountablePassionate about hospitality, leadership development, and operational excellenceWhat We OfferSalary: $140,000–$150,000, plus performance-based bonusHealth benefits and paid time offA highly visible leadership role with real ownership and influenceOpportunity to help shape culture, systems, and long-term growthA dynamic, growing restaurant group with strong leadership supportRequirements:
Salary : $140,000 - $150,000