Director of Operations

Position Summary

We are seeking a dynamic and experienced Director of Operations to provide executive-level leadership across our restaurant portfolio. This is a high-impact role responsible for driving performance, elevating the guest experience, and building the operational foundation that enables sustainable growth. The ideal candidate is a strategic thinker and employee-first leader with a proven record in multi-unit restaurant management.

You must embody approachable hospitality. This is about making every guest & employee feel genuinely welcome the moment they walk through the door — not through scripted greetings or rehearsed pleasantries, but through authentic human connection.

It means training your team to read the room: knowing when a table wants to chat and when they prefer space, when to recommend a dish with enthusiasm and when to simply take the order and step away. It's the small things — remembering a regular's usual drink, crouching down to a child's eye level to take their order, or checking in after a meal with real care and curiosity rather than obligation.

Core Responsibilities

OPERATIONAL LEADERSHIP

• Drive performance, consistency, and guest satisfaction across all restaurant units.
• Establish and enforce operational standards that create a best-in-class hospitality experience.
• Monitor key performance measures and operational metrics, identifying trends and taking corrective action as needed.
• Partner with restaurant managers to continuously improve day-to-day operations and service delivery.

FINANCIAL PERFORMANCE

• Own the P&L across all units, delivering on revenue, margin, and profitability targets.
• Lead budgeting processes and ensure disciplined financial management throughout the year.
• Implement cost control strategies focused on labor efficiency and inventory management.
• Identify and execute revenue growth initiatives, including new sales channels and menu optimization.

TEAM DEVELOPMENT & CULTURE

• Recruit, hire, coach, and evaluate restaurant managers and team members across all locations. Build from within.
• Build and sustain a high-performance culture rooted in accountability, respect, and hospitality.
• Design and implement training programs that develop talent at every level of the organization.
• Conduct regular performance reviews and create actionable development plans for direct reports.

STRATEGIC PLANNING & EXECUTION

• Develop, implement, and continuously refine standard operating procedures (SOPs) across all units.
• Drive operational efficiency through process improvement, technology adoption, and workflow optimization.
• Align daily operations with the company's broader growth strategy and expansion roadmap.

QUALITY ASSURANCE & COMPLIANCE

• Ensure strict compliance with all local, state, and federal health, safety, and sanitation regulations.
• Oversee food safety protocols and maintain the highest standards of quality across all locations.
• Champion a culture of food safety awareness and accountability at every level of the team.

Qualifications & Requirements

REQUIRED

• 7+ years of progressive restaurant management experience, including 3+ years in a multi-unit leadership role.
• Demonstrated success managing P&L, budgets, and financial performance across multiple locations.
• Strong background in team development, talent acquisition, and building high-performing cultures.
• Deep knowledge of restaurant operations, food safety standards, and regulatory compliance.
• Proven ability to implement SOPs and operational frameworks at scale.

PREFERRED

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Experience in a high-growth, multi-concept, or franchise restaurant environment.
• Familiarity with restaurant technology platforms (POS, scheduling, inventory management).
• ServSafe Manager Certification or equivalent food safety credential.

Physical Requirements

• Ability to stand and walk for extended periods throughout the duration of a shift.
• Capable of safely lifting and carrying up to 50 lbs.
• Availability and willingness to work nights, weekends, and holidays as required by business needs.

The Director of Operations is not a manager of tasks — they are a leader of people, a steward of the business, and the driving force behind everything the restaurant is and strives to be.

Duties, responsibilities, and activities may change at any time without notice.