Director of Restaurant Operations in the Denver International Airport

About First Meridian Services

At First Meridian Services, Inc., our team members are our greatest asset. We are committed to building a workplace that excites, rewards, and supports you—one where passionate, professional, and knowledgeable individuals can grow and thrive. We are constantly seeking great people who will make us even greater.

As you get to know our culture and mission, we hope you’ll take full advantage of the opportunities to enhance your profession and contribute to our shared goals. We believe in creating a rewarding environment where you can build a long and successful career. Welcome to First Meridian Services—where your future takes flight.

SUMMARY

The Director of Operations is responsible for overseeing the day-to-day management and strategic direction of multiple restaurant and retail locations within the airport. This role involves ensuring the highest standards of customer service, operational efficiency, and financial performance across all locations. The Director will collaborate with senior leadership, vendors, and internal teams to optimize staffing, inventory, and operational processes, while maintaining a focus on profitability and brand consistency. Key responsibilities include budget management, staff development, compliance with safety and regulatory requirements, and driving continuous improvement initiatives.

PRIMARY RESPONSIBILITIES

• Mentor all General Managers in the division through regular, structured (i.e. weekly meetings) and unstructured (i.e. situational discussions) communication. 
• Create written plans to develop all GMs setting tangible goals to aid in their growth.  Mentor GMs to do the same with their managers.
• Participate in interviews and own the hiring process for all General Managers within the division.
• Oversee the training of all new managers, engaging regularly to ensure expectations are met by all parties.
• Have a regular, visible presence in locations to ensure a strong connection to the daily operations and find ways to enhance both the employee and guest experience.
• Ensure the completion of monthly inventory at all locations and review inventories at the end of each month.
• Stay on top of daily trends in passenger flow and work with locations to adjust labor and food orders for unexpected spikes or lulls in business.
• Ensure that all locations understand and follow appropriate cash handling procedures.  Work with accounting team on any issues surrounding cash-related issues.
• Review payroll bi-weekly for all concepts and work with GMs to make labor adjustments as needed.
• Review P&Ls with GMs on a monthly and quarter-end basis and assist them with filling out financial review meeting templates prior to regularly scheduled meetings.
• Lead new location opening project management and brand relationship management.

 REQUIRED SKILLS/ABILITIES

• Genuine passion for providing a positive guest experience
• Friendly, outgoing, approachable personality
• Ability to work well with others and support a positive work environment
• Ability to work in a fast-paced environment
• Dependable
• Flexible to work nights, weekends, and holidays
• Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations.
• Ensure responsible alcohol service compliance while managing beverage COGS, inventory, and key controllables.
• Strong understanding of front and back of house systems and operations.
• Strong knowledge of Health Department standards.
• Effective communication skills both verbal and written; including the ability to coach, direct, and influence a diverse group of individuals.
• Ability to have and manage candid, constructive conversations.
• Demonstrated ability to troubleshoot and problem-solve.
• Self-directed and highly organized with the ability to quickly adapt and manage multiple priorities.
• A leadership style that promotes respect, collaboration, and teamwork.
• Ability to use basic math, e.g., addition, subtraction, and basic fractions

EDUCATION AND EXPERIENCE:

• Must be able to pass a 10-year TSA criminal background check
• High School diploma or equivalent
• 10+ years of restaurant experie