Director of Restaurant Operations

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Paid time off Vision insurance Director of Restaurant Operations - Food Hall About the Role We're looking for an experienced Director of Restaurant Operations to lead the day-to-day operations of a group of restaurant stalls within an assigned food hall. In this role, you'll own the performance of your units end to end - from recruiting, hiring, training, and developing your leadership team to managing financials, profitability, budgets, labor, and operating expenses. You'll set the standard for operational excellence, act as the bridge between corporate and restaurant teams, and contribute to the strategic and budgeting decisions that shape your area of responsibility. What You'll Do Operations & Standards Establish and maintain operational standards across all stalls, ensuring food and service consistently exceed company standards of excellence. Set clear expectations for FOH and BOH crew members around productivity, cleanliness, organization, food quality, and fast, accurate service. Ensure all operational duties and tasks are completed on time. Oversee repairs and maintenance for the physical location, delegating to team members or third-party vendors as appropriate. Financial & Strategic Manage store financials, including profitability, budgets, labor, and operating expenses. Develop sales plans for individual units and provide input into budget development. Contribute to strategic decisions affecting your functional area. Develop and maintain KPIs, and provide senior leadership with insights on food safety and food trends. Leadership & Communication Lead by example, demonstrating strong leadership while setting the standard for all team members. Serve as the liaison between corporate and all restaurant employees. Drive clear, efficient communication across the management team. Consistently monitor, coach, and encourage the management team to meet company service standards. Compliance, Vendors & Facilities Oversee all food hall leases, operations, permits, and warranties, ensuring outstanding items are updated on time. Handle vendor onboarding and act as the first line of contact. Ensure all required licenses and permits are maintained and posted in accordance with federal, state, and city regulations (FDA, USDA, CDC). Ensure all employees meet safety standards and guidelines. Understand all catering and bar events and procedures. What You'll Bring 5-7 years of experience in fast food or multi-dining restaurant operations. Proven experience in restaurant operations management, team management, and team development. Ability to operate all equipment necessary to run a restaurant. Proficiency with a range of technology, including Microsoft Office, POS platforms, and analysis programs. Flexibility, adaptability, and an open mind toward changing job demands. Willingness to work nights, weekends, holidays, and a variable schedule based on business needs. Ability to obtain all required food protection and safety certifications within six months of hire. Education High school diploma required. AA or bachelor's degree in business administration (or comparable) preferred. Restaurant/Food Management certification preferred. #J-18808-Ljbffr