FSLA Exempt Status

JOB OVERVIEW

The Regional Director of Operations is a key field leadership role responsible for overseeing the performance, growth, and operational excellence of restaurants within a defined geographic region. This leader ensures that all locations deliver exceptional guest experiences, achieve financial targets, and operate in alignment with brand standards. The ideal candidate is a strategic operator, people developer, and culture carrier who thrives in a fast-paced, hospitality-driven environment.

REPORTS TO Vice President of Operations

SUPERVISES Restaurant General Managers

KEY RELATIONSHIPS

Internal Restaurant Management, Restaurant Staff, Corporate Office

External Restaurant Guests, Vendors

QUALIFICATIONS/SKILLS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the team member possesses the abilities or aptitudes to perform each duty proficiently, with or without reasonable accommodation.

ESSENTIAL

• 7–10 years of progressive leadership experience in multi-unit restaurant operations.
• Proven track record of driving operational performance and developing high-performing teams.
• Strong business acumen with experience managing P&Ls and operational KPIs.
• Excellent communication, leadership, and interpersonal skills.
• Ability to travel regularly within the assigned region.
• Bachelor’s degree in Business, Hospitality, or related field preferred.

KEY COMPETENCIES

• Leadership & People Development
• Operational Execution
• Financial Business Acumen
• Strategic Thinking
• Guest Experience Focus
• Change Management
• Collaboration & Influence
• Communication
• Influencer

ESSENTIAL JOB FUNCTIONS

OPERATIONAL LEADERSHIP

• Lead and support a team of General Managers, and restaurant teams to achieve operational excellence.
• Ensure consistent execution of brand standards, food safety, and guest service across all locations.
• Analyze operational metrics and financial performance to identify opportunities and implement action plans.
• Conduct regular restaurant visits to assess performance, coach leaders, and reinforce company culture.

TEAM DEVELOPMENT & TALENT MANAGEMENT

• Recruit, develop, and retain high-performing field leaders and restaurant managers.
• Provide ongoing coaching, performance feedback, and career development opportunities.
• Foster a culture of accountability, recognition, and continuous improvement.
• Partner with HR to manage employee relations, succession planning, and workforce planning.

FINANCIAL & STRATEGIC OVERSIGHT

• Own the P&L for the region, driving revenue growth, cost control, and profitability.
• Collaborate with Finance and Operations Services to develop and manage budgets and forecasts.
• Identify and implement strategies to improve sales, labor efficiency, and operational productivity.

CROSS-FUNCTIONAL COLLABORATION

• Partner with Marketing, Training, Culinary, IT, Facilities and Supply Chain teams to support regional initiatives and rollouts.
• Support new restaurant openings, remodels, and special projects within the region.
• Serve as a voice of the field, providing feedback to corporate teams to inform strategy and innovation.