Director of Operations - Quick Service Restaurants

Position Overview:
The Director of Operations will play a critical leadership role in driving operational excellence and scaling a multi-unit quick service restaurant (QSR) group. This individual will oversee all aspects of day-to-day operations, ensuring consistency, profitability, and quality across all locations. Reporting to the Chief Operating Officer (COO) or CEO, the Director of Operations will lead a team of area managers and support staff to meet and exceed operational goals while maintaining the brand’s high standards for service, quality, and customer satisfaction.

Key Responsibilities:

Operational Leadership:

• Oversee and manage the operations of multiple restaurant locations, ensuring alignment with the company’s vision, mission, and strategic objectives.
• Develop and implement operational policies and procedures to optimize efficiency, reduce costs, and improve customer experience.
• Partner with corporate leadership to set and achieve revenue, profitability, and growth goals for all locations.

Team Development & Management:

• Recruit, train, and mentor Area Managers, General Managers, and other operational leaders to ensure high-performing teams.
• Foster a culture of accountability, continuous improvement, and operational excellence across all locations.
• Conduct regular performance evaluations for team members and create development plans to build leadership pipelines.

Quality Control & Customer Experience:

• Ensure consistency in service standards, food quality, and cleanliness across all locations.
• Conduct regular audits and inspections to maintain compliance with health, safety, and brand standards.
• Develop and monitor key performance indicators (KPIs) to evaluate customer satisfaction and operational success.

Financial Management:

• Create and manage budgets for each location, monitoring and analyzing financial performance to ensure profitability.
• Partner with finance teams to track expenses, control costs, and identify opportunities for revenue growth.
• Drive operational efficiencies to maximize profitability while maintaining quality and service standards.

Strategic Planning & Growth:

• Collaborate with leadership to identify and evaluate new market opportunities for expansion.
• Lead the integration and onboarding of new locations, ensuring seamless transitions into the brand’s operational framework.
• Drive innovation in operational processes, including technology adoption and menu optimization.

Vendor & Supply Chain Management:

• Establish and maintain relationships with vendors to ensure timely delivery of products and supplies.
• Monitor inventory levels and implement systems to minimize waste and optimize supply chain processes.

Qualifications:

• Bachelor’s degree in Business Administration, Hospitality, or a related field (MBA preferred).
• 7 years of experience in multi-unit operations management within the quick service restaurant or hospitality industry.
• Proven track record of driving revenue growth and operational efficiency in a high-volume, fast-paced environment.
• Strong leadership skills with experience managing and developing diverse teams across multiple locations.
• Exceptional communication, organizational, and problem-solving skills.
• Ability to analyze financial data, develop budgets, and manage P&L performance.
• Experience with restaurant technology platforms, such as POS systems, inventory management, and scheduling tools.

Salary : $100,000 - $200,000