Job Description
The Director of Restaurant Operations provides operational and strategic leadership across multiple restaurant locations within an assigned region. This position is responsible for driving restaurant performance, developing and managing restaurant leadership teams, maintaining exceptional standards for food quality and guest service, controlling costs, and ensuring each location operates in accordance with company policies and procedures.
The Regional Restaurant Manager serves as the critical link between senior leadership and individual restaurant locations. This role requires a hands-on restaurant operations leader who understands the day-to-day realities of running successful restaurants while also being capable of managing regional financial performance, developing managers, strengthening client and vendor relationships, and supporting continued business growth.
KEY RESPONSIBILITIES
Provide leadership and operational oversight for multiple restaurant locations throughout the assigned region.
Regularly visit restaurant locations to evaluate operations, guest experience, food quality, cleanliness, staffing, productivity, and overall performance.
Ensure each restaurant consistently meets company standards for food quality, service, safety, cleanliness, hospitality, and operational excellence .
Review regional and restaurant-level key performance indicators (KPIs) and develop action plans to address performance gaps.
Evaluate restaurant operations to improve efficiency, profitability, labor utilization, and cost-effectiveness.
Ensure restaurant managers and employees consistently follow company policies, operating procedures, and service standards.
Identify operational challenges and work directly with restaurant leadership teams to implement solutions.
Restaurant Financial Performance
Take ownership of the financial and operational performance of restaurants throughout the assigned region.
Monitor restaurant sales, labor costs, food costs, operating expenses, profitability, and other key financial metrics.
Review restaurant P&L performance and identify opportunities to increase revenue and improve margins.
Prepare and present quarterly and annual regional financial and operational reports to senior management.
Develop strategies to control food, labor, vendor, and operating costs without compromising quality or guest experience.
Assist senior leadership with regional budgeting, forecasting, and financial planning.
Recruit, interview, select, train, coach, and develop restaurant managers and other key personnel.
Provide ongoing leadership and performance management to restaurant management teams.
Ensure appropriate staffing levels across restaurant locations based on business volume and operational requirements.
Hold restaurant managers accountable for achieving sales, financial, staffing, service, and operational goals.
Identify high-potential employees and develop succession plans for restaurant leadership positions.
Foster a culture of accountability, teamwork, hospitality, and continuous improvement.
Address employee relations and performance concerns in partnership with appropriate company leadership.
Guest Experience & Quality Standards
Champion an exceptional guest experience across all restaurant locations.
Ensure restaurants consistently maintain established standards for food preparation, presentation, service, cleanliness, and hospitality.
Review guest feedback, complaints, reviews, and operational trends and ensure appropriate corrective action is taken.
Work with restaurant managers to improve guest satisfaction, repeat business, and overall restaurant reputation.
Ensure restaurant teams maintain a welcoming, professional, and service-focused environment.
Food Safety, Compliance & Company Standards
Ensure restaurants comply with company policies as well as applicable food safety, sanitation, health, employment, and workplace safety requirements.
Monitor restaurant compliance with required inspections, documentation, certifications, and operational paperwork.
Ensure restaurant managers maintain accurate records and complete required regional and corporate reporting.
Enforce company rules, policies, procedures, and operational standards consistently throughout the region.
Develop and maintain productive relationships with food suppliers, vendors, manufacturers, and service providers.
Participate in negotiating vendor and supplier contracts to support quality, consistency, availability, and cost objectives.
Monitor food, beverage, supply, and inventory costs throughout the region.
Work with restaurant leadership to minimize waste, control inventory, and maintain appropriate product availability.
Evaluate vendor performance and resolve service, quality, or pricing issues when necessary.
Sales, Marketing & Business Development
Partner with senior leadership to develop regional restaurant sales, marketing, advertising, and promotional strategies.
Identify opportunities to increase restaurant traffic, sales, catering, events, partnerships, and other revenue streams.
Evaluate regional market trends, competition, customer preferences, and business opportunities.
Seek new business opportunities and strategic relationships that support company growth.
Develop and maintain strong relationships with clients, community partners, vendors, and other key stakeholders.
Support new restaurant openings, expansions, acquisitions, or other regional growth initiatives as needed.
Project & Program Management
Lead regional restaurant projects and operational initiatives from planning through execution.
Develop project plans, timelines, staffing requirements, and performance objectives.
Assign regional personnel and resources to support restaurant projects and initiatives.
Apply effective project and program management principles to coordinate activities across multiple restaurant locations.
Ensure regional projects are completed on schedule, within budget, and according to company standards.
QUALIFICATIONS
10+ years of progressive restaurant management experience , preferably including multi-unit, district, area, or regional restaurant leadership.
Demonstrated success overseeing multiple restaurant locations and restaurant management teams .
Strong knowledge of restaurant operations, including food and labor cost management, staffing, inventory, food safety, guest service, and P&L management.
Proven ability to improve restaurant performance, profitability, operational efficiency, and guest satisfaction.
Experience recruiting, coaching, developing, and managing restaurant leaders and teams.
Strong understanding of budgeting, forecasting, financial reporting, and restaurant performance metrics.
Experience working with food suppliers, vendors, service providers, and contract negotiations.
Strong leadership, communication, organizational, and problem-solving abilities.
Ability to manage multiple restaurant locations, priorities, projects, and teams simultaneously.
Ability and willingness to travel regularly between restaurant locations throughout the assigned region.
Bachelor's degree in Hospitality Management, Business Administration, Restaurant Management, or a related field preferred; equivalent restaurant leadership experience may be considered.
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