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
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P&L Responsibility: Review and analyze profit and loss statements across all locations to identify trends, shortfalls, and opportunities.
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Budgeting: Establish annual operating budgets, revenue targets, and capital expenditure plans alongside executive leadership.
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Cost Control: Implement strict measures to manage prime costs, including food, beverage, labor, and waste.
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Vendor Management: Negotiate high-level contracts with supply chain partners to secure volume discounts and favorable terms.
Operational Leadership & Brand Standards
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Consistency: Ensure uniform execution of standard operating procedures (SOPs), recipe specs, and service protocols across all venues.
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Compliance: Enforce strict adherence to local health department codes, ABC regulations, labor laws, and safety standards.
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Guest Experience: Monitor guest feedback platforms and guest satisfaction scores to implement immediate corrective actions.
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Facility Oversight: Coordinate with maintenance teams to ensure all physical plants, kitchen equipment, and dining rooms remain in pristine condition.
Talent Management & Culture
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Executive Hiring: Recruit, onboard, and mentor General Managers (GMs) and Executive Chefs.
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Succession Planning: Build a robust internal talent pipeline by identifying and developing high-potential shift leaders and assistant managers.
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Performance Reviews: Conduct structured quarterly and annual performance evaluations for all direct reports.
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Retention: Cultivate a positive workplace culture that minimizes management turnover and boosts team morale.
Strategic Planning
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Menu Engineering: Collaborate with culinary teams to audit menu profitability, pricing strategies, and seasonal rollouts.
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Expansion: Support executive leadership with site selection, design, and staffing plans for new restaurant openings.
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Marketing Alignment: Partner with marketing teams to roll out localized promotions and track campaign ROI.
Qualifications & Skills
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Experience: Minimum of 5 years of multi-unit restaurant management experience (as an Area Manager, District Manager, or DO).
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Financial Acumen: Advanced understanding of restaurant financial metrics, budgeting, and cost-accounting software.
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Leadership: Proven track record of managing, coaching, and developing remote management teams.
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Communication: Exceptional verbal, written, and interpersonal communication skills.
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Travel: Ability to travel frequently between restaurant locations (up to 50–75% of the time depending on region).
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Education: Bachelor’s degree in Business Administration, Hospitality Management, or a related field preferred. Equivalent executive-level experience is accepted.
Physical Demands & Work Environment
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Must be able to stand and walk for extended periods while auditing locations.
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Frequently works in environments with high noise levels, hot kitchen lines, and cooler storage areas.
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Requires a flexible schedule, including readiness to assist during peak weekend, holiday, or evening hours.
