Vinehospitality
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
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
Be a visible leader in the restaurants, providing real-time coaching and support
Establish and reinforce operational systems that scale across the group
Labor planning and scheduling
Inventory, purchasing, and cost controls
Kitchen operations and food execution
Guest experience and service flow
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&Ls, 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
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
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
Be a visible leader in the restaurants, providing real-time coaching and support
Establish and reinforce operational systems that scale across the group
Labor planning and scheduling
Inventory, purchasing, and cost controls
Kitchen operations and food execution
Guest experience and service flow
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&Ls, 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