Director of Operations
DeVita & Hancock Hospitality, Cambridge, MA, United States
THIS IS A JUNIOR OPS MANAGER POSITION WHOS LOOKING TO GROW WITH A START UP.
Location: Cambridge, MA (HARVARD SQUARE)
The Role This role starts before we even open and will keep growing as our business grows. You'll help build the restaurant from the ground up, starting with planning, setting up workflows, and training the team. Once we open, you'll run daily operations, work with vendors, and always look for ways to improve. As we expand, you'll take on more responsibility and help manage new locations. We're looking for someone who is hands-on, resourceful, and always thinking about how today’s decisions will shape our future.
What You Will Do Pre-Opening
Build SOPs across prep, service, kitchen flow, opening and closing, and food safety
Design line flow and staffing models with scalability in mind
Create training programs that are simple, repeatable, and easy to roll out
Set up vendors, pars, and ordering systems
Day-to-Day Operations
Run daily operations of the first location
Lead from the floor and set standards for speed, quality, and cleanliness
Own scheduling, labor deployment, inventory, and waste
Manage vendor relationships and solve issues quickly
Improvement and Scale
Constantly evaluate what works and what breaks under pressure
Design scalable solutions rather than one‑off fixes
Turn real‑world learnings into clean, documented systems
Help open and support future locations
Grow into multi‑unit responsibility as the brand expands
#J-18808-Ljbffr
Location: Cambridge, MA (HARVARD SQUARE)
The Role This role starts before we even open and will keep growing as our business grows. You'll help build the restaurant from the ground up, starting with planning, setting up workflows, and training the team. Once we open, you'll run daily operations, work with vendors, and always look for ways to improve. As we expand, you'll take on more responsibility and help manage new locations. We're looking for someone who is hands-on, resourceful, and always thinking about how today’s decisions will shape our future.
What You Will Do Pre-Opening
Build SOPs across prep, service, kitchen flow, opening and closing, and food safety
Design line flow and staffing models with scalability in mind
Create training programs that are simple, repeatable, and easy to roll out
Set up vendors, pars, and ordering systems
Day-to-Day Operations
Run daily operations of the first location
Lead from the floor and set standards for speed, quality, and cleanliness
Own scheduling, labor deployment, inventory, and waste
Manage vendor relationships and solve issues quickly
Improvement and Scale
Constantly evaluate what works and what breaks under pressure
Design scalable solutions rather than one‑off fixes
Turn real‑world learnings into clean, documented systems
Help open and support future locations
Grow into multi‑unit responsibility as the brand expands
#J-18808-Ljbffr