Director of Operations

Director Of OperationsThe Director of Operations leads the performance, people, and continued evolution of approximately eight restaurants. This role is responsible for building strong General Managers, delivering consistent operational and financial results, and helping shape the direction of the brands they lead.This is a hands-on leadership role, but hands-on does not mean becoming the answer to every problem. The Director of Operations must be close enough to the restaurants to understand what is really happening while developing leaders who can own their businesses without constant intervention.The strongest Directors can move comfortably between the details and the bigger picture. They can walk a restaurant and recognize the few things that are telling the larger story. They know when to dig deeper and when they have seen enough to make a decision. They use data, observation, and relationships to understand performance quickly and turn that understanding into clear action.They build credibility because they know the business, but people follow them because of how they lead. They create trust, bring energy, communicate clearly, hold a high standard, and make people around them better. They support without rescuing. They challenge without losing the relationship. They know when to coach, when to ask a harder question, and when a decision simply needs to be made.Beyond restaurant performance, the Director of Operations is expected to think like a steward of the brand. They bring a point of view about where the brand should go, what needs to evolve, what should remain protected, and what opportunities the organization may not yet be seeing. They partner across Operations, Food & Beverage, People & Culture, Finance, Marketing, and other functions to turn that thinking into execution.Core AccountabilitiesLead the BusinessBuild LeadersStrengthen the BrandCreate FollowershipTurn Systems Into ResultsHow This Leader OperatesMoves easily between restaurant-level detail and brand-level thinking.Sees the signal in the noise and can identify the few issues most likely to move the business.Balances urgency with judgment and does not confuse activity with leadership.Stays close to the operation without taking ownership away from the people responsible for it.Uses curiosity to develop people, clear rails to create ownership, and direct conversations to protect standards.Can make difficult people and business decisions while maintaining trust and respect.Is comfortable with ambiguity and can operate effectively in an entrepreneurial, evolving organization.Brings a point of view, listens well, and is willing to challenge existing thinking when the business needs something different.What Success Looks LikeRestaurants consistently deliver strong financial, operational, hospitality, and people results.General Managers demonstrate greater ownership, judgment, confidence, and accountability.The leadership bench becomes deeper and internal talent is prepared for larger roles.Engagement improves because leaders are connected to their teams, clear on expectations, and capable of leading the work.Systems become more consistent, useful, and effective across restaurants.Senior leadership receives thoughtful operational insight and credible recommendations about the future of the brands.The Director's presence strengthens the organization without creating dependence on the Director.Leadership ApproachWe are looking for a leader who can be in the restaurants without needing to run them, develop people without creating dependence, drive systems without becoming rigid, and contribute to the future of the brand without losing sight of today's guest. This person should leave restaurants stronger, leaders more capable, and the business clearer because they were there.Education, Experience, and Skills Required8+ years of progressive restaurant leadership experience, including 5+ years as a General Manager or in a comparable senior restaurant leadership role preferred.2+ years of multi-unit leadership experience preferred, with demonstrated responsibility for the performance and development of multiple restaurants. Senior-level leadership across multiple locations may be considered in place of formal multi-unit experience.Bachelor's degree or equivalent combination of education and relevant leadership experience.Demonstrated ability to develop General Managers and build leadership depth, creating stronger, more independent leaders rather than becoming the solution to every problem.Strong financial and business acumen, including the ability to analyze P&Ls, budgets, labor, sales trends, and other operating metrics and translate them into clear priorities and action.Proven ability to evaluate restaurant performance quickly, recognize patterns, identify root issues, and determine when deeper analysis is needed and when it is time to act.Strong understanding of restaurant operations, hospitality, labor management, sales building, cost management, and multi-unit execution.Demonstrated ability to lead through influence, build trust and engagement, hold people accountable, and create followership across multiple teams and locations.Experience implementing and improving operating systems and processes while exercising sound judgment when the business requires flexibility or change.Ability to think beyond individual restaurant performance and contribute to brand strategy, guest experience, operational evolution, and future growth.Strong verbal and written communication, organizational skills, and the ability to communicate effectively with restaurant teams, peers, and senior leadership.Comfortable operating in an entrepreneurial, fast-moving environment where not every answer comes with an established process.Working knowledge of restaurant technology, including POS, scheduling, inventory, and related operating platforms, along with proficiency in Microsoft Office.Demonstrated commitment to continued personal and professional growth.Valid driver's license and ability to travel regularly between restaurant locations.ServSafe Manager Certification required.TIPS or equivalent responsible alcohol service certification preferred.Travel RequirementsRequires transportation locally between stores for meetings, staffing, managing, etc. 70% travel between locations.BenefitsFree meals when workingComp Card to use at any of our BrandsHealth, Dental, and Vision insurance after an introductory period401K with employer matchManagement Referral ProgramFitness BenefitCompetitive compensation and benefitsQuarterly performance bonusesProfound joy in your roleOpportunities for promotion and career developmentPaid time off48 hours of Paid Sick Leave upon hire