Director of Operations Services

Director of Operations Services
- Full-Time
- Not Hybrid or Remote (50 - 70% travel to restaurant locations) MUST HAVE VALID DRIVER'S LICENSE, AUTO INSURANCE AND RELIABLE TRANSPORTATION.

Reports To:

Chief Executive Officer

The Director of Operations Services is responsible for developing, implementing, and maintaining the operational systems, training programs, standards, communications, and support resources that drive consistent execution across all restaurants. This position serves as a key partner to Area Directors and General Managers by providing operational expertise, training support, project leadership, and continuous improvement initiatives.

The role functions as the organization's central resource for operational excellence, ensuring restaurants have the tools, training, processes, and support necessary to deliver exceptional guest experiences and achieve financial objectives.

• Develop, maintain, and continuously improve all management and hourly training programs.
• Design onboarding programs for General Managers, Assistant Managers, and key restaurant positions.
• Coordinate and facilitate management training workshops and development programs.
• Lead training efforts for new menu introductions, operational initiatives, and company rollouts.
• Partner with Human Resources on leadership development and succession planning initiatives.
• Develop training calendars and implementation schedules.
• Measure training effectiveness and identify opportunities for improvement.
• Maintain all training materials, manuals, videos, and support resources.

• Serve as the owner of all operational standards and procedures.
• Develop and maintain the Operations Manual.
• Create and update Standard Operating Procedures (SOPs) for all restaurant functions.
• Ensure operational documentation remains current and reflects best practices.
• Develop job aids, checklists, guides, and execution tools for restaurant teams.
• Standardize processes across all locations to improve consistency and efficiency.
• Provide operational support to Area Directors and General Managers.
• Assist restaurants with implementation of new initiatives and programs.
• Serve as a field resource for operational challenges and problem solving.
• Conduct restaurant visits to assess execution and identify opportunities.
• Coordinate support resources during periods of operational need.
• Assist with new store openings, relocations, remodels, and major projects.

• Lead continuous improvement initiatives across the organization.
• Identify opportunities to improve efficiency, simplify processes, and reduce operational complexity.
• Develop and maintain operational scorecards and assessment tools.
• Conduct operational audits and evaluations.
• Analyze trends and recommend improvements to systems and procedures.
• Benchmark best practices within the restaurant industry.
• Support labor productivity, food quality, service, and operational consistency initiatives.

• Own operational communication to the field organization.
• Develop implementation plans for new programs and initiatives.
• Ensure consistent communication of standards, expectations, and priorities.
• Coordinate operational updates with Marketing, Human Resources, Facilities, Finance, IT, and Commissary teams.
• Develop rollout materials and implementation timelines.
• Monitor initiative adoption and execution throughout the organization.

• Lead company-wide operational projects.
• Manage implementation timelines and cross-functional coordination.
  
  Facilitate meetings and project updates.
• Track project milestones and deliverables.
• Ensure successful execution of strategic initiatives.
• Support special projects as assigned by the CEO.

• Support food safety and sanitation initiatives.
• Ensure operational standards support regulatory compliance.
• Assist with preparation for inspections and audits.
• Develop corrective action resources and support tools.
• Monitor compliance with company standards and procedures.

• Lead by example through professionalism, accountability, and a commitment to excellence.
• Foster a culture of continuous improvement and operational discipline.
• Build strong relationships with Area Directors, General Managers, and support center teams.
• Serve as a trusted advisor and resource for restaurant leadership teams.

• Bachelor's degree in Hospitality Management, Business Administration, Restaurant Management, or related field preferred.
• Equivalent restaurant operations experience may be substituted.

• Minimum 5-7 years of multi-unit restaurant leadership experience.
• Strong background in training, operational systems, and process development.
• Experience developing SOPs, training programs, and operational standards.
  
  Demonstrated project management experience.

• Exceptional written and verbal communication skills.
• Strong…