Regional Operations Director

Key Responsibilities

• Provide leadership and operational oversight for multiple food and beverage locations within the assigned region.
• Coach, develop, and hold General Managers accountable for operational, financial, and people-related results.
• Conduct regular location visits to evaluate operations, guest experience, cleanliness, food quality, service standards, staffing, and overall execution.
• Establish clear priorities and action plans for each location based on business needs and performance.
• Ensure consistent implementation of company policies, operating procedures, brand standards, and best practices.
• Serve as the connection between field operations and company leadership, translating organizational goals into actionable plans at the location level.
• Own regional performance against sales, profitability, labor, food cost, and other key operating targets.
• Partner with General Managers to develop corrective action plans for underperforming locations.
• Identify opportunities to increase revenue, improve productivity, reduce controllable expenses, and strengthen profitability.
• Ensure appropriate inventory management, purchasing controls, cash handling, and loss-prevention practices.
• Provide accurate forecasts and business updates to senior leadership.
• Develop, coach, and retain high-performing General Managers and operational leaders.
• Establish clear performance expectations and provide regular feedback and coaching.
• Partner with Human Resources on recruiting, employee relations, performance management, and leadership development.
• Foster a culture of accountability, teamwork, hospitality, continuous improvement, and recognition.
• Identify high-potential employees and create development opportunities for future leadership positions.
• Champion a guest-first culture across all locations.
• Ensure locations consistently meet company expectations for food and beverage quality, hospitality, speed of service, cleanliness, and presentation.
• Monitor guest feedback and work with location leadership to resolve recurring service issues.
• Develop action plans that improve guest satisfaction, loyalty, and overall brand reputation.
• Ensure promotional programs, menu initiatives, and company standards are executed consistently throughout the region.
• Ensure compliance with company food safety, sanitation, workplace safety, and operational standards.
• Maintain compliance with applicable federal, state, and local regulations, including health department and alcohol-service requirements where applicable.
• Monitor audits, inspections, incidents, and compliance results and ensure timely corrective action.
• Promote a safe environment for employees and guests while reducing operational and financial risk.
• Communicate company initiatives, expectations, and priorities clearly and consistently across the region.
• Partner with Finance, Human Resources, Marketing, Training, Culinary, Facilities, Supply Chain, and other departments to support operational objectives.
• Lead regional meetings and participate in company leadership meetings and planning sessions.
• Provide leadership with timely insight into business performance, operational challenges, staffing needs, competitive activity, and emerging opportunities.

Qualifications

• 7-10 or more years of leadership experience in food and beverage, restaurant, hospitality, or a related multi-unit environment.
• 5+ years of multi-unit management experience strongly preferred.
• Demonstrated success leading General Managers and geographically dispersed teams.
• Strong understanding of restaurant or food and beverage operations, including labor management, inventory, food cost, guest service, and profitability.
• Proven ability to read and manage P&Ls, budgets, forecasts, and operational performance metrics.
• Strong coaching, leadership, communication, and conflict-resolution skills.
• Able to identify performance gaps and translate data into practical action plans.
• Strong organizational skills with the ability to manage multiple locations and competing priorities.
• Proficiency with common business, scheduling, POS, reporting, and productivity systems.
• Bachelor's degree in Business, Hospitality Management, Operations, or a related field preferred; equivalent industry experience may be considered.