Restaurant Director of Operations

Job Description

Job Description

Director of Operations – Portland, OR and Southwest Washington Region

Reports To: Vice President of Operations
Classification: Salaried Exempt
Supervises: Multi-Unit Leaders / District Managers

Position Summary
The Director of Operations is accountable for overall operational performance across a multi-unit restaurant territory spanning the Portland, Oregon and Southwest Washington region. This role provides leadership for multiple regional leaders overseeing approximately 25–50 restaurant locations.

The successful candidate will deliver results through disciplined leadership, coaching, accountability, and strategic execution while cultivating a culture of operational excellence and continuous improvement.

Key Responsibilities

Operations Leadership

• Lead and support multi-unit leaders in achieving operational, financial, and guest experience objectives.
• Drive consistent execution of operating standards, food safety programs, and brand initiatives across the territory.
• Identify and implement process improvements and operational efficiencies.
• Establish clear performance expectations and hold leaders accountable for results.
• Analyze business performance data and develop action plans to close gaps and achieve targets.

People Development

• Recruit, develop, and retain high-performing operational leaders.
• Build and maintain a robust succession pipeline and leadership bench.
• Deliver ongoing coaching, performance feedback, and individual development planning.
• Foster a positive workplace culture centered on teamwork, accountability, and professional growth.
• Support employee relations matters and collaborate on conflict resolution as needed.

Guest Experience

• Ensure consistently high levels of guest satisfaction across all locations.
• Coach leaders on service standards and effective guest recovery practices.
• Address operational issues that could affect brand reputation or the guest experience.
• Promote strict adherence to safety, sanitation, and quality standards.

Financial Performance

• Partner with operational leaders to drive sales growth and profitability.
• Leverage reporting and key performance metrics to identify opportunities and improve results.
• Support the successful execution of local and national marketing initiatives.
• Coach teams on financial management, labor optimization, and cost control.
• Monitor facility maintenance needs and coordinate with appropriate partners to resolve issues promptly.

Human Resources

• Develop and maintain territory staffing plans that support current and future business requirements.
• Conduct regular leadership meetings and performance reviews.
• Recognize and reward outstanding performance.
• Monitor turnover trends and implement targeted retention strategies.
• Ensure full compliance with company policies and applicable employment regulations.

Qualifications

• Bachelor’s degree preferred, or equivalent combination of education and progressive industry experience.
• 6–8+ years of multi-unit leadership experience in the restaurant, hospitality, or related service industry.
• Demonstrated success leading multiple high-volume locations through subordinate leaders.
• Strong leadership, communication, coaching, and team development capabilities.
• Proven ability to drive sales growth and improve profitability.
• Experience managing operational performance through metrics, accountability systems, and data-driven decision making.
• Effective problem-solving and decision-making skills.
• Ability to influence and motivate teams at all organizational levels.
• Valid driver’s license and reliable transportation.
• Willingness and ability to travel extensively throughout the Portland, OR and Southwest Washington territory.

Compensation

• Base salary: up to $135,000
• Bonus potential: up to $30,000

Work Environment

• Fast-paced, multi-unit operational environment.
• Frequent travel between restaurant locations across the assigned region.
• Ability to work flexible schedules, including evenings, weekends, and holidays, as business needs require.
• Combination of office, restaurant, and field-based work.

Physical Requirements

• Frequent standing and walking throughout restaurant locations.
• Occasional lifting, carrying, pushing, or pulling of up to 50 pounds.
• Regular use of computers, mobile devices, and standard office equipment.
• Ability to inspect all areas of restaurant operations, both indoor and outdoor.