Director of Operations

We provide comprehensive support to our restaurants through both Business Unit and RSO assistance. Our commitment to Restaurant Support is a key advantage, with Business Unit Support Crewmembers aligned to specific regions, markets, or areas, led by experienced leaders responsible for personnel management, training, and functional routines.

The Business Unit Leader oversees and directs the Business Unit Team, setting priorities and goals aligned with company objectives. They leverage their expertise to develop strategies and plans that contribute to achieving Business Unit goals.

The Area Director of Restaurants leads and operates restaurants within a designated area, collaborating closely with the Area Business Unit Team. They are accountable for all restaurants within their area, focusing on new restaurant growth, revenue, profitability, and human capital management.

Primary Responsibility – Ensuring High-Performance Operations:

• Leading and inspiring Restaurant Management teams and Crewmembers to deliver exceptional operations.
• Aligning Company restaurant activities and operations with the organization's vision, mission, core values, and non-negotiables.
• Directing and operating restaurants in collaboration with the Area Business Unit Team.
• Developing and executing operational plans tailored to the needs of each restaurant, focusing on sales-driven, profit-oriented strategies.
• Coaching restaurant leaders to demonstrate appreciation through respect, recognition, and rewards.
• Maintaining accountability for financial performance impacting area restaurant operations, including budget planning and management.

Secondary Responsibility – Leadership and Coaching for Business Unit Team:

• Identifying current needs and directing Business Unit Team support to achieve desired results.
• Directing Area Marketing support to optimize media, sponsorships, and community involvement.
• Providing guidance for Training support to improve underperforming restaurants, certify training programs, and assess effectiveness.
• Overseeing Recruiting support to attract and onboard restaurant Crewmembers at all levels.
• Conducting regular business reviews with the Area Business Unit Team to monitor progress and address challenges.

Tertiary Responsibility – Collaboration with RSO and Functional Crewmembers:

• Collaborating with Functional Leaders to recruit top-notch experts for the Area Business Unit Team.
• Participating in personnel management activities for the Business Unit Teams, including compensation, performance reviews, and expense management.
• Offering insights and feedback to RSO and Functional Crewmembers on the effectiveness of restaurant programs, systems, and tools.
• Identifying and addressing gaps in support processes or tools for restaurants, ensuring alignment with goals and objectives.
• Facilitating communication and alignment between RSO and Functional Crewmembers with the Area Business Unit Team.

Requirements:

• Minimum 5 years of experience in the restaurant industry with multi-unit leadership experience
• Proficiency in Microsoft Word, Excel, and PowerPoint
• Exceptional people and soft skills, with excellent communication abilities
• Adherence to company values and "How We Do Business" requirements
• Willingness to live within assigned regions and travel as required
• Strong work ethic, attention to detail, and analytical decision-making abilities
• Authentic leadership abilities
• Team-oriented and collaborative
• Customer and Restaurant Support focused
• Sales-driven and financially savvy
• Internally motivated and trustworthy
• Organized and excellent project management skills
• Data-driven and results-oriented
• Valid driver's license