Director, Operations

We are a lifestyle brand!

We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle, offering an intimate - yet fast and consistent - experience to our customers.

We love and take pride in what we do, and we currently offer an exciting opportunity to join a thriving and ever-growing brand in this industry.

ROLE OVERVIEW:

The Director of Operations will oversee the day-to-day operations and strategic direction of multiple restaurant locations, ensuring efficient, profitable, and high-quality service. The ideal candidate will have strong leadership skills, a deep understanding of restaurant management, and the ability to drive growth while maintaining the highest standards of food quality, customer service, and operational efficiency.

RESPONSIBILITIES:

• Operational & Portfolio Oversight: Direct and manage all daily operational aspects across 18 to 20 restaurant locations to ensure consistent performance, customer satisfaction, and brand standards.

• Team Leadership & Development: Lead, mentor, and hold accountable 6 to 8 Regional Managers, while empowering store-level General Managers and team members. Foster a positive culture, build strong leadership bench strength, and drive recruitment, training, and retention across the region.

• Financial Management & YOY Growth: Oversee budgeting, forecasting, and P&L performance for all locations. Monitor key metrics (P&L statements, labor, food cost, prime cost) and execute high-level strategies to drive profitability and manage aggressive Year-Over-Year (YOY) growth across the market.

• Quality Control & Compliance: Ensure all locations rigorously adhere to brand standards, health and safety regulations, and operational policies. Conduct structured regional audits to maintain top-tier food safety, cleanliness, and operational excellence.

• Strategic Planning & Market Expansion: Collaborate with senior executive leadership to develop and execute long-term operational strategies. Drive process efficiencies, scale operational systems to support expansion, and lead the planning and execution of new restaurant openings (NROs) across the market.

• Customer Experience: Track customer feedback metrics across the region and implement targeted strategies to elevate guest satisfaction, speed of service, and food quality.

• Inventory & Supply Chain Oversight: Direct high-level inventory control processes, optimize stock management, and maintain cost-effective relationships with suppliers and supply chain partners.

• Performance Analysis & Reporting: Analyze regional performance data and present detailed reports to senior leadership on operational metrics, market growth, and profitability. Proactively identify underperforming locations and deploy actionable turnaround plans.

• Crisis Management: Serve as the primary escalation point for critical operational issues, emergency management, and high-level problem resolution to minimize operational downtime and protect brand reputation

REQUIREMENTS:

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field (Master’s degree / MBA preferred).

• Minimum of 7–10 years of multi-unit restaurant leadership, with proven experience overseeing 15+ locations and managing a direct team of multi-unit/regional leaders. High-volume Quick-Service Restaurant (QSR) or fast-casual experience preferred.

• Proven track record of managing and scaling Year-Over-Year (YOY) market growth, new store rollouts, and multi-unit expansions.

• Demonstrated ability to lead, develop, and hold accountable a senior field team (6–8 Regional Managers).

• Advanced P&L mastery, budget oversight, cost containment strategies, and financial forecasting for a multi-million dollar store portfolio.

• Deep understanding of restaurant management best practices, health and safety compliance, and operational systems. ServSafe Manager / Food Safety Certification preferred.

• Exceptional verbal and written communication skills; proficiency in enterprise restaurant software, POS platforms, inventory tools, and scheduling software. Track record of implementing technology-driven operational efficiencies at scale preferred.

• Formal project management experience or certifications (e.g., managing new unit openings) preferred.

• Ability to travel frequently across the assigned 18–20 store market, with flexibility to work weekends, evenings, and holiday