Director of Operations

Overview

This Director of Operations (DO) will lead the successful operation, growth, and profitability of all restaurants in an assigned region. The DO provides strong leadership and direction to District Managers to ensure the region operates in accordance with company policies, procedures, standards, values, and applicable federal, state, and local laws.

Base pay range
: $/yr - $/yr

Additional compensation types
:
Annual Bonus

The DO maximizes sales and profitability through the development and implementation of systems and processes that result in superior quality, service, and cleanliness in the region. The DO recruits, hires, trains, coaches, develops, and retains a best‑in‑class team of professional team members at the store and management levels capable of delivering the brand experience to consumers.

• Bachelor’s Degree in Business Management or equivalent, or equivalent years of leadership experience.
• Strong communication skills – verbal, written, listening, processing information quickly and accurately, and transferring knowledge in a variety of settings.
• Proven ability to recruit, select, supervise, coach, develop, lead, motivate, and retain talented team members; build an effective team and establish camaraderie across generational and multicultural lines.
• Deep knowledge of general business and financial principles, including profit and loss statements, budgeting, and financial analysis; apply innovative solutions to business opportunities.
• Excellent planning, prioritizing, analyzing, and project management skills; implement multiple projects simultaneously within budget and on schedule.
• Independent decision maker – work with minimal supervision; assess opportunities and risks, validate assumptions, and act swiftly and appropriately.
• Adaptability to change – demonstrate flexibility and mental agility in routine and non‑routine situations.
• Entrepreneurial spirit, competitive nature, and contagious enthusiasm that drive team performance.
• Fluent in English; valid driver’s license; background and MVR check required;
  Food Handler’s Permit and/or Serv Safe Certification (where required).
• Minimum of 45 weekly hours, including nights, weekends, and holidays; required travel 75% +/-.