Director, Operations

ROLE SUMMARY

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.

RESPONSIBILITIES

• Operational Oversight: Manage all aspects of daily operations across multiple restaurant locations to ensure consistent performance, customer satisfaction, and brand standards.

• Team Leadership: Lead, mentor, and support Regional Managers, General Managers, and team members, fostering a positive working environment and strong team culture.

• Recruit, train, and develop employees to maintain high-performance standards.

• Financial Management: Oversee budgeting, forecasting, and financial performance of all restaurants. Monitor key financial metrics (P&L statements, labor costs, food costs, etc.) and drive strategies to improve profitability.

• Quality Control and Compliance: Ensure all restaurants adhere to brand standards, health and safety regulations, and company policies. Conduct regular audits to maintain compliance in food safety, cleanliness, and operational excellence.

• Customer Experience: Monitor customer feedback and implement strategies to continuously improve the guest experience. Ensure that service, speed, and quality consistently meet or exceed expectations.

• Strategic Planning: Collaborate with senior leadership to develop and execute operational strategies aimed at improving efficiency, optimizing resources, and driving growth.

• Inventory and Supply Chain Management: Oversee inventory management processes, ensure proper stock levels, and maintain cost-effective relationships with suppliers and vendors.

• Performance Reporting: Analyze performance data and provide detailed reports to senior management on operational metrics, profitability, and any areas of concern. Propose and implement improvement plans.

• Expansion and Growth: Play a key role in the planning and execution of new restaurant openings, ensuring operational readiness and seamless integration into the company's portfolio.

• Crisis Management: Act as the key point of contact for problem resolution and crisis management. Address operational issues swiftly to minimize disruptions.

QUALIFICATIONS

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field. A Master’s degree is a plus.
• Minimum of 7 years of experience in multi-unit restaurant management, with a proven track record of overseeing successful restaurant operations.
• Exceptional leadership and team-building skills, with experience managing and developing a large workforce.
• Strong financial acumen with experience managing budgets, P&L statements, and cost control.
• Deep understanding of operational best practices in the restaurant industry, including health and safety regulations.
• Excellent communication and interpersonal skills with the ability to interact effectively with staff, vendors, and senior leadership.
• Highly organized, detail-oriented, and able to work in a fast-paced environment.
• Proficiency in restaurant management software and operational systems.
• Flexibility to travel between multiple locations and work extended hours as needed.

PREFERRED QUALIFICATIONS

• Prior experience in managing operations for a quick-service restaurant (QSR) chain or multi-unit casual dining establishments.
• Food safety certification (e.g., ServSafe) and project management experience.
• Proven experience driving operational efficiencies through process improvements and technology.

PHYSICAL REQUIREMENTS

• Ability to travel frequently between restaurant locations.
• Flexibility to work weekends, evenings, and holidays as required.

BENEFITS

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