Director of Operations

What You Will Do

• Build SOPs across prep, service, kitchen flow, opening and closing, and food safety
• Create line flow and staffing models with scalability in mind
• Develop training programs that are simple, repeatable, and easy to roll out
• Set up vendors, pars, and ordering systems
• Run daily operations of the first location
• Lead from the floor and set standards for speed, quality, and cleanliness
• Own scheduling, labor deployment, inventory, and waste management
• Manage vendor relationships and solve issues quickly
• Evaluate what works and what breaks under pressure
• Design scalable solutions rather than one-off fixes
• Turn real-world learnings into clean, documented systems
• Help open and support future locations
• Grow into multi-unit responsibility as the brand expands