Job Summary
The Director of Operations (DO) oversees the strategic planning, financial health, and day-to-day operations of all restaurant locations within our group. This role leads senior management, enforces brand standards, and drives long-term profitability. The DO ensures that every location delivers exceptional hospitality while maintaining strict cost controls and compliance.
Key Responsibilities
Financial Performance & Growth
- P&L Responsibility:Review and analyze profit and loss statements across all locations to identify trends, shortfalls, and opportunities.
- Budgeting:Establish annual operating budgets, revenue targets, and capital expenditure plans alongside executive leadership.
- Cost Control:Implement strict measures to manage prime costs, including food, beverage, labor, and waste.
- Vendor Management:Negotiate high-level contracts with supply chain partners to secure volume discounts and favorable terms.
Operational Leadership & Brand Standards
- Consistency:Ensure uniform execution of standard operating procedures (SOPs), recipe specs, and service protocols across all venues.
- Compliance:Enforce strict adherence to local health department codes, ABC regulations, labor laws, and safety standards.
- Guest Experience:Monitor guest feedback platforms and guest satisfaction scores to implement immediate corrective actions.
- Facility Oversight:Coordinate with maintenance teams to ensure all physical plants, kitchen equipment, and dining rooms remain in pristine condition.
Talent Management & Culture
- Executive Hiring:Recruit, onboard, and mentor General Managers (GMs) and Executive Chefs.
- Succession Planning:Build a robust internal talent pipeline by identifying and developing high-potential shift leaders and assistant managers.
- Performance Reviews:Conduct structured quarterly and annual performance evaluations for all direct reports.
- Retention:Cultivate a positive workplace culture that minimizes management turnover and boosts team morale.
Strategic Planning
- Menu Engineering:Collaborate with culinary teams to audit menu profitability, pricing strategies, and seasonal rollouts.
- Expansion:Support executive leadership with site selection, design, and staffing plans for new restaurant openings.
- Marketing Alignment:Partner with marketing teams to roll out localized promotions and track campaign ROI.
Qualifications & Skills
- Experience:Minimum of 5 years of multi-unit restaurant management experience (as an Area Manager, District Manager, or DO).
- Financial Acumen:Advanced understanding of restaurant financial metrics, budgeting, and cost-accounting software.
- Leadership:Proven track record of managing, coaching, and developing remote management teams.
- Communication:Exceptional verbal, written, and interpersonal communication skills.
- Travel:Ability to travel frequently between restaurant locations (up to 50-75% of the time depending on region).
- Education:Bachelor's degree in Business Administration, Hospitality Management, or a related field preferred. Equivalent executive-level experience is accepted.
Physical Demands & Work Environment
- Must be able to stand and walk for extended periods while auditing locations.
- Frequently works in environments with high noise levels, hot kitchen lines, and cooler storage areas.
- Requires a flexible schedule, including readiness to assist during peak weekend, holiday, or evening hours.