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. #J-18808-Ljbffr Bayou Kitchen