Director of Operations

The Room MML Hospitality creates concept-driven spaces defined by thoughtful food, service, and design. Led by Larry McGuire, Tom Moorman, and Liz Lambert, the group builds distinctive brands rooted in quality, storytelling, and obsessive attention to detail. Swedish Hill is the portfolio’s modern neighborhood bakery, café, deli, and market—a high-volume concept built around exceptional food, thoughtful sourcing, and warm hospitality. As the brand scales beyond its Austin footprint into Dallas, the team is establishing the leadership infrastructure required to expand without losing quality, culture, or operational integrity. The Role As Director of Operations, you will lead Swedish Hill across Austin and be a part of its expansion into Dallas, San Antonie and the Greater Austin Region. Reporting directly to the SVP of Operations, Swedish Hil, and accountable to MML ownership, you will hold overall accountability for the brand’s financial performance, operating standards, and multi-market consistency. This is a hands-on executive role for an operator who can translate a creative vision into repeatable systems. You will oversee current locations while executing the pre-opening planning, talent onboarding, and operational stabilization of Swedish Hill Dallas. The Responsibilities Multi-Unit Brand Leadership: Oversee day-to-day operations across Austin and Dallas locations. Partner with General Managers and culinary leads to enforce consistent execution across bakery production, café service, deli, retail, catering, and wholesale. Systems & Operational Discipline: Standardize operating procedures for labor management, inventory control, waste tracking, purchasing, and production planning using Toast, Restaurant365, and Avero. Dallas Expansion: Own the operational playbook for market entry in Dallas, from recruiting and onboarding the management team to setting up local vendor networks and distribution infrastructure. Financial Ownership: Drive P&L performance across all locations. Manage budgets, labor efficiency, and COGS while executing revenue-growth initiatives in catering, wholesale, and seasonal programming. Planning & Reporting: Own the Annual Operating Plan and annual budget for the brand, and present financial and operating performance to the SVP and ownership on a monthly and quarterly basis. Talent & Succession: Coach, train, and develop General Managers and department leaders to build a management bench capable of supporting ongoing brand growth. The Requirements 10+ years of progressive leadership within high-volume hospitality, restaurant, bakery, café, or food retail environments. 5+ years of multi-unit experience (Director of Operations, Regional Director, or Group GM) with direct multi-location P&L ownership. Demonstrated experience with both multi-unit and 4-wall retail P&L, retail operating metrics, and annual budgeting — building, presenting, and managing to a budget. Proven track record of launching and stabilizing new market openings. Strong technical literacy in modern restaurant tech stacks (Toast, Restaurant365, Avero, or similar), and a high degree of proficiency in Excel. Deep understanding of FOH, BOH, and complex hybrid models (prepared foods, catering, retail, or commissary/bakery production). Ability to travel regularly between Austin, Dallas, and other potential future markets. Valid Food Manager Certification & TABC / alcohol handling licenses. This position reports out of Austin, TX. The Profile You bring structure without introducing unnecessary bureaucracy. You can walk a bakery line, audit a P&L, evaluate guest flow, and build practical operational systems in the same afternoon. You understand that scaling a high-touch concept isn't just about adding doors—it's about building the discipline and culture that ensure every location feels unmistakably like Swedish Hill.