Position Overview

Have you got the right qualifications and skills for this job Find out below, and hit apply to be considered. The Director of Operations will oversee the strategic and day-to-day operations of our full-service restaurant portfolio, ensuring operational excellence, brand consistency, and profitability across all locations. This role will lead field operations, develop operational systems, and drive performance through strong leadership, process improvements, and a focus on exceptional guest experiences. Responsibilities Operational Leadership Oversee daily operations across all restaurant locations, ensuring brand standards, quality, and service excellence are met consistently. Establish and enforce operational policies, procedures, and performance metrics to optimize efficiency and profitability. Partner with leadership on long-term strategic growth and expansion plans. Team Management & Development Lead, mentor, and coach Regional/District Managers and General Managers to achieve operational and financial goals. Develop and maintain a high-performance culture focused on accountability, collaboration, and continuous improvement. Partner with HR to recruit, train, and retain top operational talent. Financial & Performance Management Monitor and analyze key performance indicators (KPIs) including sales, labor, food costs, and guest satisfaction scores. Create and manage budgets, forecasts, and financial reports, ensuring alignment with company profitability targets. Implement cost-control strategies without compromising quality or guest experience. Guest Experience & Brand Standards Ensure all locations deliver an exceptional guest experience in line with brand values. Conduct regular restaurant visits to assess quality, service, cleanliness, and compliance with safety standards. Oversee resolution of major guest concerns and operational challenges. Compliance & Safety Ensure all restaurants comply with federal, state, and local regulations including health, safety, and labor laws. Maintain operational readiness for health inspections and audits. Growth & Expansion Support the opening of new restaurant locations, overseeing site readiness, staffing, and operational launch plans. Collaborate with marketing, culinary, and training teams to ensure smooth rollouts of new products, promotions, and initiatives. Qualifications Bachelor’s degree in Business Administration, Hospitality Management, or related field (preferred). 7+ years of multi-unit restaurant operations leadership experience in full-service dining. Proven track record of managing budgets, driving sales, and improving operational performance. Strong leadership, communication, and organizational skills. Ability to analyze complex operational data and implement effective strategies. Willingness to travel regularly to restaurant locations.

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