Director of Operations

Position Overview:

Responsible for driving the performance, consistency, and scalability of all non-culinary operations across restaurants, catering, concessions, and event-driven business units. This role focuses on operational execution, financial performance, vendor optimization, facilities management and leadership development. The position requires a hands-on, results-oriented leader who ensures strong accountability, builds systems, and drives measurable outcomes across the organization.

The leader must be a passionate hospitality-driven leader that ensures the highest level of service and operational excellence. This position oversees budget and forecasting, day-to-day operations and standards of service and quality of the multi-concept hospitality group. This position is responsible for developing standards for increasing the facilities' operational efficiency, forecasting and anticipating business requirements and logistics, coordinating staff growth and development, creating key improvements for all restaurant environments and ensuring maximum profitability. As the liaison between each restaurant concept, this position should effectively provide daily communication with Owners, Chefs, Commissary , HR, Accounting, Sales and Marketing teams. As a spearhead, this position collectively works withvarious stakeholders to develop initiatives to provide the highest level of hospitality and quality in food, beverage and service.

This position must meet all qualifications:

·         Ability to enthusiastically manage multiple projects at once and thrive in high paced environment

·         Ability to successfully train, inspire and coach multiple teams

·         Ability to identify opportunities and provide solutions (tools/actions/procedures)

·         Accountable, hands-on and deadline-drive n

·         Effectively communicate and growth focused

·         Technology skills with working knowledge of POS systems, Inventory Systems, Microsoft Excel, PowerPoint, Word, and Outlook

·         Demonstrated problem-solving, organizational, analytical, and business management skills

·         Management experience in a high volume, fast paced restaurant-bar and/or retail environment

·         Familiarity with CRM software and other sales tools is a plus. 

Key Outcomes

• Consistent achievement of labor and cost targets across all units
• Improved operational consistency and service execution across locations
• Strong financial performance and bottom-line contribution
• Effective execution of company initiatives and operational priorities
• Optimized vendor performance with measurable cost savings and service improvements
• Development of high-performing operational leaders
• Ensure venues are maintained and managed at high standards

Key Responsibilities

• Lead multi-unit front-of-house and operational performance across all business units
• Coach and hold General Managers and Directors accountable to performance standards
• Monitor and manage labor, controllable expenses, and operational KPIs
• Develop, train and enforce operational systems, SOPs, and service standards
• Own vendor relationships, negotiations, and performance tracking
• Collaborate and oversee with finance on budgeting, forecasting, and performance analysis
• Collaborate with marketing, culinary, and development teams on execution of initiatives
• Support openings, transitions, and growth initiatives across the organization

Key Performance Indicators

• Labor percentage versus budget
• Unit-level profitability and EBITDA contribution
• Guest satisfaction and service scores
• Operational audit and compliance scores
• Vendor cost savings and performance metrics
• Execution of strategic initiatives and timelines