Regional Director of Operations

Regional Director of Operations

The Director of Operations is a high-impact leadership role responsible for driving performance across the portfolio, elevating the guest experience and building the operational foundation that enables sustainable growth.

This role is not about managing tasks from a laptop. It’s about leading people , setting standards, coaching managers, and showing up in the restaurants.

Core Responsibilities

1) Operational Leadership & Standards

• Drive consistency and guest satisfaction across all units—service, food, beverage, cleanliness, pacing, and “feel.”
• Establish, implement, and continuously refine SOPs across all departments so standards survive turnover and scale.
• Create a predictable operating cadence: weekly unit walks, manager 1:1s, scorecards, follow-ups, and accountability loops.
• Partner with restaurant leaders to improve day-to-day execution and eliminate operational friction.
• Provide periodic coverage across service at all locations to protect standards in real time.

2) Financial Performance (P&L Ownership + Discipline)

• Own portfolio performance: revenue, margin, and profitability targets across units.
• Lead budgeting processes and ensure disciplined financial management throughout the year.
• Build and manage labor budgets and staffing pars; approve schedules before they go live; identify unnecessary overtime or labor inefficiency.
• Implement cost control strategies focused on labor efficiency and inventory management.
• Oversee COGS performance with a focus on waste reduction, accurate purchasing, and tight inventory habits.
• Review new menu items for accurate costing and profitability prior to approval.
• Monitor comps/voids/discounts daily, investigate discrepancies, and coach managers on controls.

3) People Leadership, Culture, and Training

• Recruit, hire, coach, and evaluate restaurant leadership across locations; build from within.
• Build a high-performance culture rooted in accountability, respect, and hospitality.
• Design and implement training programs that develop talent at every level of the organization.
• Conduct regular performance reviews and create actionable development plans for direct reports.
• Maintain up-to-date job descriptions across the group and communicate updates through the proper channels.

4) Guest Experience & Brand Protection

• Ensure company standards of service levels are maintained and exceeded consistently.
• Ensure managers are consistently interacting with guests to assess satisfaction and recover issues early.
• Analyze guest feedback to continually improve service and exceed expectations.
• Teach teams to deliver approachable hospitality—warmth that’s real, not scripted; precision without stiffness.

5) Systems, Tools, and Technology

• Drive operational efficiency through process improvement, technology adoption, and workflow optimization.
• Partner with finance to set up and implement operations workflows inside tools like Restaurant365 (or the group’s equivalent).
• Ensure delivery platform databases (if used) are accurate and aligned with the POS for menu, pricing, and timing; evaluate profitability of third-party vs. in-house delivery.

6) Quality Assurance, Compliance, and Risk Management

• Ensure strict compliance with local/state/federal health and safety regulations and food safety protocols.
• Maintain “inspection-ready” operations: cleanliness, sanitation, storage, labeling, and training discipline.
• Maintain and manage schedules for licenses and permit renewals across locations.

7) Facilities, Repairs, Maintenance, and Cleanliness

• Own cleanliness standards inside and outside the building (including sidewalks where applicable).
• Coordinate repairs with approved vendors; obtain quotes and manage follow-through.
• Conduct regular inspections to ensure maintenance and cleanliness are consistently performed.

8) Catering, Events, and Revenue Expansion

• Plan, coordinate, and staff mobile events; ensure profitability and service quality.
• Source and develop new event opportunities with clear profitability goals and repeatable playbooks.
• Partner with catering/event leadership to grow sales and operational readiness for peak seasons.