Director of Operations 1

About the role

Are you looking for a values-driven environment with opportunities to learn and grow? Do you want to join a fun, supportive team where you can build lifelong relationships? At Parkhurst Dining, a brand of Eat’n Park Hospitality Group, we’ve been creating smiles since 1949—one guest, one meal, and one team member at a time. Eat'n Park Hospitality Group represents a diverse family of brands that span more than a dozen states across more than 150 locations and with nearly 10,000 team members. We are a family-owned and operated company with deep roots that inspire our future. Our enduring commitment to our Core Values and our shared purpose, “to Create a Smile,” guide and fuel our growth as a group and as individuals.

• Create A Smile: Lead your area to deliver exceptional guest experiences, ensuring every meal, interaction, and service meets Parkhurst standards.
• Join A Caring Team: Lead and support managers and staff in a collaborative, inclusive environment that encourages engagement and professional growth.
• Bring Your Energy: Take ownership of operations, including staffing, budgeting, and performance monitoring, to ensure efficiency and excellence.
• Connect With Heart: Build meaningful relationships with clients, guests, and team members, fostering trust, engagement, and satisfaction.
• Reach Your Goals: Grow professionally by leading operational excellence, team development, and strategic initiatives within your area.

Responsibilities

• Plan, organize, direct, and lead a specific area or cost center within a client location with $3.51-7M in managed volume.
• Ensure budget compliance, sanitation, safety, health regulation compliance, food preparation, service of food, and staffing training and development.
• Follow all systems and established procedures.
• Interact with staff, customers, guests, and other facility department personnel.
• Coach direct reports and ensure hourly team members perform competently in their roles and achieve department goals.

Requirements

10+ years of professional experience, including 7+ years in food service management at an assistant director level or higher.

Qualifications

Degree in Culinary, Hospitality Management, Business, or related field preferred.

Skills

• Skilled in managing a specific area or cost center, ensuring quality, service, sanitation, safety, and regulatory compliance.
• Ability to monitor budgets, track costs, control waste and overproduction, and support revenue enhancement initiatives.
• Proven experience coaching, training,