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Director Operations I

United States, Hebron Employment contract 72589.00 - 87986.00 USD / Year · Job Posted June 15, 2026
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Job Description

The purpose of the Director of Operations I role is to manage all revenue-generating and operations activities of approximately six restaurants and staff support functions within the location, ensuring all restaurants are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s)and staff accountable. The DO-I is responsible for building a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders. The DO-I uses broad discretion and judgment to make great leadership decisions.

Job Responsibility

  • Manage all revenue-generating and operations activities of approximately six restaurants and staff support functions within the location
  • Ensure all restaurants are clean, staffed, open for business, and operating to high operational and financial standards
  • Build a successful relationship with the Landlord, Unions, DBE/Joint Venture Partners, and other stakeholders
  • Ensure all GMs and staff recognize the importance of preparing each restaurant for next-day opening
  • Facilitate the development and implementation of the annual budget, financial forecasts, and other business goals
  • Develop, maintain, and foster the growth of landlord, brand, and DBE partner relationships
  • Interview candidates for key jobs, make hiring, termination, advancement, promotion or any other status change decisions
  • Authorize hiring, firing, advancement, promotion or any other status change of location associates
  • Schedule managers to ensure the branch has a leader-decision maker on-site during all hours of operations
  • Hold GMs accountable for on-boarding and off-boarding of all restaurant associates
  • Understand, adopt, and consistently demonstrate defined manager behaviors designed to create an environment where employee engagement thrives
  • Support company recognition initiatives and develop and implement plans that will motivate and recognize restaurant staff
  • Provide restaurant staff with consistent support, coaching and encouragement
  • Ensure company and branch diversity and inclusion philosophy is understood and actively executed
  • Read and understand financial and operational data and reports
  • Regularly meet and collaborate with the VPO/RDO about issues, decisions, people, and strategy
  • Engage with Ops Controller and regional leadership on financial decisions
  • Ensure daily orders are prepared and units are stocked with appropriate levels of product
  • Ensure restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability
  • Ensure GMs and staff are proficient in company used tools like MIV, Crunch Time, Kronos and other programs
  • Monitor/maintain restaurant equipment, schedule routine service or repairs as needed
  • Champion minimization of waste, records as needed and participates in food donation program
  • Assess skill levels of restaurant associates and conduct and coordinate on-the-job and other training/education activities
  • Emphasize technology and inspire employees to understand and adopt new technologies
  • Maintain a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols
  • Develop and implement creative strategies to increase revenue
  • Manage the day-to-day activities of associates within the branch
  • Use judgment and discretion to resolve customer and associate questions and problems
  • Recognize, understand, and utilize subordinate leaders’ strengths
  • Ensure planned maintenance is conducted and address all maintenance and repair items as needed
  • Implement marketing programs as directed by OSC or brand initiatives
  • Maintain an in-depth understanding of all federal, state, and local sanitary, safety, and health standards
  • Hold GMs accountable for ensuring all safety standards are understood and met
  • Train new managers and associates in wellness check protocols and adhere to new COVID 19 requirements
  • Understand and perform all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety

Requirements

  • Progress toward a bachelor's degree in Hospitality Management or varying combinations of formal post-secondary education or successful years of hands-on experience managing multiple restaurant concepts and multiple restaurant units
  • Multi-unit restaurant experience, to include brands and service styles of varying complexity (e.g.: QSR, FSR, Union, Non-Union, etc.), with overall accountability for the success and failure of those restaurants
  • Multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 7 years
  • Solid understanding of the drivers of growth and profitability and how key financial metrics are used
  • Knowledge of restaurant product and service quality, safety and operations standards
  • Ability to interact with the public, team and various stakeholders in a friendly, enthusiastic and inclusive manner
  • Ability to make sound hiring decisions
  • Ability to manage multiple and concurrent priorities and apply critical thinking to solve problems
  • Ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

What we offer

  • Health, dental and vision insurance
  • Generous paid time off (vacation, flex or sick)
  • Holiday pay
  • Meal and Transportation Benefits
  • 401(k) retirement plan with company match
  • Company paid life insurance
  • Tuition reimbursement
  • Employee assistance program
  • Training and exciting career growth opportunities
  • Referral program – refer a friend and earn a bonus

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