Director of Operations

Description

Location: Remote (Must relocate to Dallas, TX metro or San Antonio, TX or surrounding area )

 Job Type: Full-Time Exempt 

 Reports To: Vice President of Restaurant Operations – Craig Curit

About Us: Since 1969, Long John Silver's has been dedicated to a single mission: to create treasured moments through high-quality food and bell-ringing service. Guided by our vision to be the world’s favorite seafood restaurant, we empower our people to bring this to life every day through our shared PIRATE values: People First, Integrity, Recognition, Accountability, Teamwork, and Excellence. 

Job Overview: 

The Director of Operation provides overall leadership and accountability for corporate owned (OpCo) Long John Silver’s restaurants.  The Director of Operations works closely with the VP of Restaurant Operations and Area Supervisors to develop effective operations strategies for the region.

Key Responsibilities 

The Director of Operations accomplishes these objectives by actively engaging in the support, coaching and direction of the ARL, RGM, Assistant Manager, Shift Managers and other team members as needed on a day-to-day basis. Priorities include:  

• Analyze operations by applying brand standards for Quality, Service, and Cleanliness. Ensure Area Supervisors are managing their business to meet or exceed these standards. 
• Follow consistent visit routines and provide timely written feedback. Execute the corporate Annual Operating Plan (AOP). Recommend and drive solutions to underperforming restaurants. Offer P&L reviews when touring with Area Supervisors and leave written recommendations. 
• Partner with Regional Training Managers and Marketing teams to lead and support all aspects of new store openings. Identify sales-building opportunities within the territory. Coach Supervisors on systems/tools related to operational excellence. Drive store level profitability.
•  Implement and monitor operational, marketing, and brand system initiatives. 
• Work closing with assigned HRBP to attract, hire, develop, coach, and retain top talent. Partner with HR to conduct robust bench planning for the assigned area. 
• Ensure company approved training system is in place and properly utilized. Partner with the Regional Training Team to maintain and monitor training restaurants, assist and support backfill restaurant training. 
• Improve Quality with a focus on People, Equipment, Procedures and drive service through fast, accurate, and friendly team members.
• Develop efficient and effective communication network with Area Supervisors; communicate marketing initiatives; align Supervisors on operating standards. Communicate and train new operations priorities and programs. Conduct weekly meetings as needed. 
• Drive action plans to turn around restaurants that underperform on the Standards Excellence Review Audits. Conduct audits to determine compliance and assess restaurant needs. 
• Monitor and meet/exceed G&A budgets; provide development opportunities for restaurant team members; provide feedback and annual performance reviews; provide feedback and information to the leadership team.

Must be willing to travel to assigned areas 70+%. 

Our PIRATE Values 

People First We prioritize our people, both our crew members and our guests—by fostering a supportive environment where everyone is valued, respected, and empowered. 

Integrity We uphold the highest standards of honesty and transparency in all we do, ensuring that every action reflects our commitment to integrity. 

Recognition We celebrate and acknowledge the hard work and achievements of our crew, recognizing that their contributions are key to our success. 

Accountability We take ownership of our actions and decisions, ensuring that we are responsible and reliable in delivering on our commitments. 

Teamwork We believe in the power of collaboration, working together as a team to achieve our goals and deliver the best experiences for our guests. 

Excellence We strive for excellence in everything we do, consistently aiming to exceed expectations and deliver the highest quality in our products and services. 

Education & Experience 

• High School Diploma required; Bachelors Degree in Business or related field highly preferred.
• 5  – 7 years’ experience as a proven Director or Area Supervisor in Quick Service or Fast Casual Restaurants.