Director, Operations

About the Role

The Director of Operations will oversee the day-to-day operations and strategic direction of multiple restaurant locations, ensuring efficient, profitable, and high-quality service. The ideal candidate will have strong leadership skills, a deep understanding of restaurant management, and the ability to drive growth while maintaining the highest standards of food quality, customer service, and operational efficiency.

Responsibilities

• Direct and manage all daily operational aspects across 18 to 20 restaurant locations to ensure consistent performance, customer satisfaction, and brand standards.
• Lead, mentor, and hold accountable 6 to 8 Regional Managers, while empowering store-level General Managers and team members. Foster a positive culture, build strong leadership bench strength, and drive recruitment, training, and retention across the region.
• Oversee budgeting, forecasting, and P&L performance for all locations. Monitor key metrics (P&L statements, labor, food cost, prime cost) and execute high-level strategies to drive profitability and manage aggressive Year-Over-Year (YOY) growth across the market.
• Ensure all locations rigorously adhere to brand standards, health and safety regulations, and operational policies. Conduct structured regional audits to maintain top-tier food safety, cleanliness, and operational excellence.
• Collaborate with senior executive leadership to develop and execute long-term operational strategies. Drive process efficiencies, scale operational systems to support expansion, and lead the planning and execution of new restaurant openings (NROs) across the market.
• Track customer feedback metrics across the region and implement targeted strategies to elevate guest satisfaction, speed of service, and food quality.
• Direct high-level inventory control processes, optimize stock management, and maintain cost-effective relationships with suppliers and supply chain partners.
• Analyze regional performance data and present detailed reports to senior leadership on operational metrics, market growth, and profitability. Proactively identify underperforming locations and deploy actionable turnaround plans.
• Serve as the primary escalation point for critical operational issues, emergency management, and high-level problem resolution to minimize operational downtime and protect brand reputation.

Requirements

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field (Master’s degree / MBA preferred).
• Minimum of 7–10 years of multi-unit restaurant leadership, with proven experience overseeing 15+ locations and managing a direct team of multi-unit/regional leaders.
• High-volume Quick-Service Restaurant (QSR) or fast-casual experience preferred.
• Proven track record of managing and scaling Year-Over-Year (YOY) market growth, new store rollouts, and multi-unit expansions.
• Demonstrated ability to lead, develop, and hold accountable a senior field team (6–8 Regional Managers).
• Advanced P&L mastery, budget oversight, cost containment strategies, and financial forecasting for a multi-million dollar store portfolio.
• Deep understanding of restaurant management best practices, health and safety compliance, and operational systems. ServSafe Manager / Food Safety Certification preferred.
• Exceptional verbal and written communication skills; proficiency in enterprise restaurant software, POS platforms, inventory tools, and scheduling software.
• Track record of implementing technology-driven operational efficiencies at scale preferred.
• Formal project management experience or certifications (e.g., managing new unit openings) preferred.
• Ability to travel frequently across the assigned 18–20 store market, with flexibility to work weekends, evenings, and holidays as business operations require.

Benefits

• Health & Wellness – Medical, Dental & Vision
• Paid Time Off (PTO)
• Discounted Meals
• Growth Opportunities
• 401(k) Plan with Company Match