Director of Operations (Multi-Unit / Area Leadership Role)
We are seeking an experienced, hands‑on Director of Operations to lead restaurant performance across a growing portfolio of locations. This role is ideal for a proven multi‑unit operator who has successfully led both front‑of‑house and back‑of‑house teams, driven results in high‑volume environments, and knows how to design scalable systems that create consistency across restaurants.
This is a field‑based, operational leadership role – best suited for a “Super‑Area GM” who thrives in the restaurants, leads through presence, and takes full ownership of performance, people, and execution.
The Director of Operations will play a key role in shaping how the organization operates as it continues to grow, ensuring strong leadership, clear standards, and exceptional guest experiences across the group.
Role Overview
This role leads the management teams across multiple restaurant locations, including:
- General Managers
- Assistant General Managers
- Executive Chefs
- Sous Chefs / Kitchen Managers
The Director of Operations is responsible for aligning FOH and BOH leadership, driving operational consistency, and building a strong, accountable culture across all locations.
This position oversees multiple restaurants today, with responsibility expanding as the organization continues to grow.
Key Responsibilities
Operational Leadership
- Lead day‑to‑day operations across multiple restaurant locations.
- Ensure consistent execution of service standards, food quality, cleanliness, and safety.
- Maintain strong working knowledge of all operational functions, including:
- Labor planning and scheduling
- Inventory, purchasing, and cost controls
- Kitchen operations and food execution
- Guest experience and service flow
- Be a visible leader in the restaurants, providing real‑time coaching and support.
- Establish and reinforce operational systems that scale across the group.
Culture & Leadership Development
- Actively design and shape a high‑performance culture across all locations.
- Lead, coach, and develop GM, AGM, and culinary leadership teams.
- Build accountability through clear expectations, feedback, and follow‑through.
- Develop leadership bench strength and succession plans.
- Partner closely with HR and executive leadership to align people strategy with operations.
Financial & Performance Ownership
- Own operational performance across assigned locations.
- Drive labor efficiency, food cost management, and profitability.
- Analyze P&L, identify trends, and implement improvement plans.
- Hold leaders accountable to financial and operational goals.
- Support budgeting, forecasting, and performance reviews.
Growth & Scalability
- Support new openings, transitions, and operational improvements.
- Help design systems and processes that scale with growth.
- Lead change management initiatives and ensure adoption in the field.
- Serve as a key culture carrier and operational leader across the organization.
Who You Are
- 7+ years of multi‑unit restaurant leadership experience.
- Proven success leading both FOH and BOH teams.
- Strong background in high‑volume, full‑service or premium casual dining.
- Deep understanding of restaurant financials and operational KPIs.
- Hands‑on, field‑oriented leader who leads through presence.
- Comfortable owning results and holding teams accountable.
- Passionate about hospitality, leadership development, and operational excellence.
What We Offer
- Salary: $140,000–$150,000, plus performance‑based bonus.
- Health benefits and paid time off.
- A highly visible leadership role with real ownership and influence.
- Opportunity to help shape culture, systems, and long‑term growth.
A dynamic, growing restaurant group with strong leadership support.
#J-18808-Ljbffr