Director of Operations

A highly successful independent hospitality group is seeking a dynamic, hands-on Director of Operations to lead its flagship concept about 90 minutes outside of Detroit, offering a very reasonable cost of living. This multi-faceted location features a full-service scratch kitchen, a high-volume bar program, and dedicated private event spaces.

The ideal candidate is a highly visible, floor-present proprietor who thrives on guest engagement, team-building, and establishing disciplined service systems. Acting as the face of the brand, this leader will blend a structured corporate operational foundation with a love for independent, community-centric hospitality.

Position Summary

The Director of Operations provides strategic and operational leadership across multiple dining and guest service outlets, ensuring exceptional hospitality, financial performance, and operational excellence. This individual will oversee daily operations, lead department managers, drive profitability, and create an engaging environment for both guests and employees.

Key Responsibilities

• Provide executive oversight for multiple high-volume food and beverage operations.
• Lead front-of-house operations with a visible, hands-on management style and commitment to exceptional guest service.
• Establish operational standards, management routines, and accountability measures to ensure consistency across all departments.
• Maintain full P&L responsibility, driving revenue growth while managing labor, food, beverage, and operating costs.
• Recruit, develop, mentor, and retain a high-performing management and hourly team while fostering a collaborative culture.
• Partner closely with culinary leadership to maintain exceptional food quality, service standards, and operational efficiency.
• Oversee hiring, training, performance management, and succession planning across the operation.
• Ensure memorable guest experiences by maintaining high hospitality standards and effectively managing private events and special functions.
• Maintain a strong leadership presence throughout the property and serve as the primary operational decision-maker.
• Ensure compliance with all company policies, safety standards, and applicable regulations.

Qualifications

• 5 to 10 years of progressive hospitality leadership experience in high-volume food and beverage operations.
• Experience with catering and events
• Proven success leading large teams while driving operational excellence and financial performance.
• Strong P&L management experience with demonstrated success controlling labor and operating costs.
• Experience recruiting, developing, and retaining high-performing teams.
• Excellent leadership, communication, and organizational skills.
• Proficiency with modern restaurant management systems and POS platforms.
• Associate's or Bachelor's degree in Hospitality Management, Business, Culinary Arts, or a related field preferred.

Compensation: $120,000 - $140,000+ base (commensurate with experience), 20% bonus program, health care stipend, 2 weeks PTO, sick pay, and much more!

relocation assistance available

If interested in being considered, please apply with an updated resume.

Click here to apply online