Director of Operations

Get AI-powered advice on this job and more exclusive features. This range is provided by Yoshinoya America. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range $130,000.00/yr - $150,000.00/yr POSITION SUMMARY/OBJECTIVE: The Director of Operations (DO) will oversee 5 – 6 district managers who supervise 5 – 8 restaurants each. This is a field-based position, reporting to the VP of Operations. The position will be responsible for delivering sales and profits based on their ability to teach/coach others and hold them accountable for executing company systems, building and developing high performing teams, and, most importantly, helping us develop a strong culture at every restaurant. Essential Functions / Responsibilities: Leader of Leaders; responsible for delivering annual budget and achieving EBITDA targets. Drive results by developing and growing the team and elevating execution of operational processes and standards. Maintain operational excellence through high field visibility, coaching and leadership with District Managers and General Managers in the region. High field visibility: 80%+ time in the field, leading and developing the team. Plan field visits strategically to coach on the business across various dayparts and days of the week. Ensure all districts/restaurants focus on building the team and culture, and lead DM teams to drive engagement and retention. Drive excellent customer service; monitor customer service trends and reinforce processes and execution to maintain standards. Identify and diagnose ongoing operational gaps in districts/restaurants; develop formal action plans and address root causes with the team and functional partners. Hold District Managers accountable for executing action plans, tracking progress, and promoting urgency to uphold Operations execution that enables sales growth and profitability. Talent development: enforce systems and processes that drive effective hiring, training, retention, and development, including succession planning for DM/GM roles, performance appraisals, and monthly feedback focused on development. Ensure cleanliness, sanitation, safety, and staffing standards are maintained. Review key financial variables daily; analyze and track financial/operational data to derive insights; develop executive presentations and present trends and results to the VP of Operations; provide weekly updates during DM & GM meetings; ensure restaurants meet the operating plan through P&L reviews and quarterly business reviews. Ensure labor standards are followed in all restaurants and optimize scheduling to invest in labor while reducing inefficiencies. Ensure compliance with local, state, and federal regulations and OSHA guidelines; prioritize safety, including food preparation, employee hygiene, temperature checks, and work behaviors. Maintain food quality in accordance with company standards through effective management of ordering, storage, rotation, preparation, presentation, and holding times. Oversee maintenance of store facilities and equipment by training store management and coordinating with Facilities and approved vendors. Frequent exposure to the executive leadership team; play a key strategic role in the organization. Competencies & Skills: Solid 5+ years in multi-unit management for quick-service restaurants with a minimum of two years developing and supervising district managers. Two-level down P&L Responsibility. High detail-orientation with the ability to work in a dynamic, fast-paced, team environment. Excellent organizational, multitasking, and time management skills. Strong writing, verbal, and presentation skills. Proficiency in MS Outlook, Word, Excel, and PowerPoint. BA degree or college experience in a related field. Experience implementing system and process improvements. Demonstrates strong problem-solving abilities and a customer service mindset. Bilingual is a plus. SUPERVISORY RESPONSIBILITIES: District Managers WORK ENVIRONMENT: The Director of Operations typically works in an office environment and will travel to restaurant locations as needed. The noise level is typical of an office when at the office, with potential for restaurant environment exposure during site visits, including kitchen noise, heat, and related hazards. The outside environment will vary with weather. PHYSICAL DEMANDS: While in the office, regularly required to sit, talk, hear, and perform repetitive motions; may stand, walk, and lift up to 20 pounds. During restaurant visits, may stand/walk for long periods, bend, kneel, lift, carry, reach, crouch, stoop, twist, and handle various items. TRAVEL: 80%+ REQUIRED EDUCATION/EXPERIENCE: Bachelor’s degree in Hospitality Business or related field or equivalent experience. ADDITIONAL ELIGIBILITY QUALIFICATIONS: Previous multi-unit restaurant experience is a must Food Safety Certification Seniority levelDirectorEmployment typeFull-timeJob functionAccounting/Auditing and Business DevelopmentIndustriesRestaurants Referrals increase your chances of interviewing at Yoshinoya America by 2x Inferred from the description for this job Medical insurance Vision insurance 401(k) Get notified when a new job is posted. #J-18808-Ljbffr