Director of Operations

At Flock & Fresh, taking care is not optional - it is our responsibility. To our food. To our people. To every guest. The Director of Operations is a hands-on restaurant operations leader responsible for the day-to-day performance, leadership, and execution of Flock & Fresh while helping build the operational foundation for the brand’s continued growth. In the brand’s current stage, this role will maintain direct operational ownership of the existing restaurant and function as its primary restaurant leader, with responsibility comparable to that of a General Manager. This includes direct accountability for Team Member leadership, staffing, scheduling, training, guest experience, food quality, cleanliness, safety, labor, food cost, inventory, sales performance, and overall restaurant execution. In addition to leading current restaurant operations, the Director of Operations will work closely with the Senior Director of Operations and cross-functional leaders to develop the systems, processes, standards, and leadership structure necessary to support additional Flock & Fresh locations. As the brand grows, the scope of the position is expected to evolve into broader multi-unit leadership, including developing and leading General Managers, supporting restaurant openings, ensuring consistency across locations, and driving operational and financial performance throughout the Flock & Fresh brand. Supervisory Responsibilities: Directly supervises the restaurant leadership team and Team Members at each Flock & Fresh restaurant within the position's assigned scope, which currently consists of one location and expands as the brand grows. Sets performance expectations for direct reports and holds restaurant leaders and Team Members accountable for operational, people, financial, and guest-experience results. Holds hiring, onboarding, performance management, corrective action, and termination authority for restaurant positions, exercised in partnership with People Services and senior leadership as appropriate. Conducts performance and development conversations with direct reports and provides direction, resources, and follow-up to close performance gaps. Develops restaurant leaders capable of assuming greater operational responsibility as the organization grows. As additional Flock & Fresh locations open, General Managers and other restaurant leaders join the direct reporting structure of this position, and supervisory scope expands accordingly across the brand. Essential Functions / Major Responsibilities: Serve as the primary operational leader for the Flock & Fresh restaurant(s) within the position's assigned scope, with direct accountability for day-to-day performance and consistent execution of food quality, speed of service, hospitality, cleanliness, safety, staffing, and brand standards. Ensure each assigned restaurant is appropriately staffed for forecasted business volume, including schedule writing, labor management, and completion of required training and certifications. Maintain a visible and active presence in restaurant operations, communicating daily priorities and working alongside the team to support service, resolve operational challenges, and reinforce standards. Partner in the development of restaurant budgets, forecasts, labor plans, and performance goals; identify variances and ensure appropriate action plans are implemented and followed through. Manage restaurant labor and operating expenses in alignment with established budgets, forecasts, and performance goals. Maintain appropriate inventory levels, ordering processes, production pars, receiving practices, waste controls, and cost-management procedures. Ensure food safety, sanitation, allergen awareness, occupational safety, security, and applicable operational compliance standards are consistently maintained. Ensure restaurant facilities, equipment, technology, supplies, and vendor needs are appropriately managed and escalated when necessary. Identify operational gaps and establish or improve procedures, standards, checklists, systems, and routines that strengthen restaurant performance, consistency, efficiency, and the Team Member and guest experience. Lead implementation of new menu items, promotions, technology, procedures, training programs, and other operational initiatives. Partner with the Senior Director of Operations on business planning, performance goals, operational priorities, restaurant development, and growth strategy. Support the continued growth of Flock & Fresh, including future restaurant openings and the development of scalable operating standards, systems, and leadership structure; as additional locations are added, transition appropriate day-to-day responsibilities to General Managers. Partner effectively with People Services, Finance, Marketing, Culinary, Facilities, vendors, and other support functions to resolve restaurant needs and advance brand priorities. Serve as a steward of the Flock & Fresh brand by reinforcing a culture of accountability, professionalism, care, hospitality, and continuous improvement. Required Skills / Abilities / Competencies: Strong restaurant leadership at both the single-unit and multi-unit level, with the ability to set clear expectations, lead a restaurant directly, coach General Managers, and drive accountability for results. Strong business and financial acumen, including the ability to interpret P&L performance, labor, food cost, inventory, sales trends, and operational metrics. Ability to translate strategy into practical restaurant systems, priorities, action plans, and measurable operational results. Sound judgment and decision-making skills with the ability to assess risk, prioritize needs, and act effectively in fast-paced or changing situations. Strong people-development skills with the ability to identify leadership gaps, build capability, and develop succession plans. Clear and professional communication with restaurant leaders, Team Members, executives, cross-functional partners, vendors, and external stakeholders. Strong organization, analytical thinking, follow-through, and ability to manage multiple restaurants, priorities, and initiatives simultaneously. Ability to identify patterns and root causes, remove operational barriers, and implement solutions that improve performance and consistency. High level of ownership, integrity, adaptability, and commitment to protecting Flock & Fresh food quality, guest experience, culture, and brand standards. Education and Experience: Associate or Bachelor’s degree in business, Hospitality Management, or related field preferred. Minimum ten (10) years of operational leadership experience in a restaurant, retail, or hospitality setting, including five (5) + years of multi-unit leadership. Demonstrated experience leading and developing General Manager and driving performance across multiple locations. Proficient in Microsoft Office Suite (Excel, Word, Outlook, PowerPoint). Strong familiarity with restaurant software systems (POS, BOH platforms, labor management, inventory control). Experience with OSHA, EEOC, and applicable federal/state labor laws. Possess a current Manager Food Handler’s certification before starting work. Work Environment: Work is performed in a fast-paced restaurant environment that may include kitchen, service, guest-facing, high-volume, and shared workspaces. Schedules may include mornings, evenings, weekends, holidays, and changing shifts based on business needs. Regular exposure may include hot equipment, sharp tools, cold storage, food products, common allergens, cleaning chemicals, service equipment, and temperature variations. Flock & Fresh prepares food in a shared restaurant environment using raw ingredients and common allergens, including wheat, dairy, eggs, soy, sesame, and other allergens. Cross-contact may occur due to shared equipment, preparation areas, and handling processes. The schedule may include mornings, evenings, weekends, holidays, and changing shifts based on business needs. This role requires frequent interaction and communication with guests, coworkers, delivery partners, and restaurant leadership throughout the shift. Travel between Flock & Fresh locations and to the Home Office may be required, increasing as additional restaurants open. Physical Requirements: Must be able to stand and move for periods of up to eight (8) hours or more based on shift requirements. Must be able to lift and carry objects weighing up to fifty (50) pounds, using assistance when available. Must be able to safely operate and work around hot surfaces, sharp equipment, kitchen appliances, point-of-sale or service equipment, food products, and cleaning products. Must have the strength and endurance to perform repetitive and physically active restaurant tasks, including bending, reaching, pushing, pulling, lifting, carrying, stocking, and cleaning. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the Team Member for this job. Duties, responsibilities, and activities may change at any time with or without notice. What We Offer At Flock & Fresh, hospitality is at the center of who we are. We believe our people are the heart of the guest experience, and we are committed to creating a workplace where each Team Member feels respected, supported, and valued. Flock & Fresh is proud to be an equal opportunity employer. We consider all qualified candidates without regard to race, color, religion, sex, national origin, ancestry, age, genetic information, sexual orientation, gender identity, marital or family status, veteran status, medical condition, or disability. Flock and Fresh is our newest brand, featuring simple, customizable, and made-to-order items. There will be grilled and crispy chicken (cage-free and raised without hormones or antibiotics), which can be built your way as tenders, in a sandwich, or in a salad. Homemade sauces include curry ranch, “Flock Sauce,” Cajun sauce, and K-sauce, as well as salad dressings such as yuzu citrus and avocado ranch. #J-18808-Ljbffr