Director of Restaurant Operations

Qualifications:

• 7–10 years of multi-unit restaurant operations experience; franchise operations experience highly preferred.
• Proven leadership skills with the ability to manage diverse teams across multiple locations.
• Strong understanding of P&L management, food/labor cost control, and operational KPIs.
• Experience with POS systems, restaurant technology platforms, and operational reporting tools.
• Excellent communication, organizational, and project management skills.
• Passion for the hospitality industry and alignment with Russo’s values of authenticity, quality, and service.
• Must be able to work a flexible schedule to include weekends and evenings

Responsibilities

Financial Performance

• Analyze P&Ls and key KPIs to optimize profitability across the portfolio.
• Drive cost control initiatives related to food, labor, and overhead expenses.
• Collaborate with finance and accounting on budgeting and forecasting.

. Team Development

• Hire, train, and mentor Area Managers, General Managers, and key field leaders.
• Build a performance-driven culture with a focus on accountability and continuous improvement.
• Oversee employee training programs and succession planning initiatives.
• the Director of Restaurants will lead and oversee the operations of Restaurant and Pizzeria
• You will ensure the financial success, operational excellence, and guest satisfaction for each outlet
• The ideal candidate will bring strong leadership skills, a deep understanding of Restaurant operations, and a strategic mindset to elevate the Restaurant brand offerings while achieving revenue and profitability goals
• Develop and implement strategies to maximize revenue, profitability, and cost-efficiency for all outlets
• Monitor and analyze financial performance, including budgets, forecasts, and key performance indicators check average and promotion ROI for each outlet
• Ensure each outlet meets or exceeds financial goals through effective planning, pricing, and cost control measures prime cost
• Collaborate with the CEO to create and execute financial improvement plans
• Operational Excellence Hands on Management and training turn around specialist
• Oversee day-to-day operations for all restaurants, ensuring smooth service and exceptional guest experiences
• Establish and maintain standard operating procedures (SOPs) and best practices for location
• Conduct regular audits to ensure compliance with health and safety regulations food quality and service
• Recruit, train, and mentor outlet managers and staff, fostering a culture of collaboration, accountability, and excellence
• Conduct performance evaluations and provide constructive feedback to support professional growth
• Lead pre-shift meetings and ensure effective communication across all outlets with manager and shift lead
• Build a motivated, guest-focused team committed to delivering exceptional service
• Champion the brand standards and ensure all outlets deliver a consistent, high-quality experience front of the house and back of the house
• Regularly review guest feedback and address concerns promptly to enhance satisfaction
• Collaborate with the marketing team to create promotions and campaigns to drive foot traffic and sales for catering and delivery
• Restaurant maintained -make sure each location has no issue with any repairs wear and tear create a preventive maintained schedule
• Assist in training each outlet and propose and implement new dining experiences, bar offerings, to attract diverse customer segments
• Menu Innovation: Partner closely with the culinary chef teams to curate creative and seasonal menus that showcase local ingredients, align with guest expectations, and differentiate the outlets from competitors
• Technology Integration: Leverage emerging technologies to improve efficiency and guest satisfaction, such as mobile ordering, digital menus, or innovative point-of-sale systems and update third party menu items for each location

Position Overview:

Russo’s New York Pizzeria is seeking a hands-on Director of Operations to lead, train, and elevate our brand across all restaurant locations. This role requires a passionate and experienced leader with strong culinary knowledge, operational discipline, and a deep understanding of both front-of-house and back-of-house operations. The ideal candidate will be committed to maintaining the highest standards of food quality, service, and profitability as we strive to become the best New York-style pizza and Italian restaurant brand

Key responsibility

• Provide day-to-day operational leadership across all corporate and franchise locations.
• Ensure each location follows Russo’s menu specifications, recipes, portioning standards, and steps of service.
• Be a visible and active presence in the field, assisting managers and team members directly in operations.

Restaurant Operations & Oversight

• Provide day-to-day operational leadership across all corporate and franchise locations.
• Ensure each location follows Russo’s menu specifications, recipes, portioning standards, and steps of service.
• Be a visible and active presence in the field, assisting managers and team members directly in operations

Training & Development

• Oversee training programs for both Back of House (BOH) and Front of House (FOH) teams.
• Ensure all new hires and current staff are trained to execute the Russo’s brand standards in food prep, service, and hospitality.
• Develop and maintain an ongoing training calendar and process for all locations.

Culinary & Food Quality

• Leverage strong culinary knowledge to ensure food consistency and quality across all restaurants.
• Monitor food safety, kitchen operations, and sanitation practices in compliance with health regulations and brand standards.
• Conduct regular food tastings and kitchen audits.

Financial & Performance Analysis

• Review daily and weekly sales reports, vendor invoices, and cost of goods data for all locations.
• Analyze voids, comps, and prime cost weekly for each restaurant and provide actionable insights.
• Establish labor and food cost goals for each location and hold teams accountable for achieving targets.
• Create location-specific action plans to address underperformance and improve operational efficiency.

Budgeting & Reporting

• Develop and manage budgets for each store, including forecasting and expense tracking.
• Prepare and present detailed performance reports and financial summaries to the CEO.
• Monitor and optimize vendor relationships and purchasing practices to control costs and maximize margins

Qualifications:

• Minimum 7–10 years of progressive restaurant operations experience, including multi-unit oversight.
• Strong culinary background with working knowledge of Italian cuisine and New York-style pizza operations.
• Proven success in managing and developing restaurant teams in both FOH and BOH.
• Solid understanding of restaurant financials including prime cost, P&L management, labor controls, and inventory systems.
• Highly organized with strong attention to detail and ability to work in a fast-paced, hands-on environment.
• Excellent leadership, coaching, and communication skills.
• Must be willing and able to travel regularly to store locations

· Basic Requirements

• Must be able to work various shifts per week including early mornings, evenings, weekdays, weekends, and/or holidays
• Bachelor’s Degree in Business/Hospitality Management (preferred) or equivalent experience in field
• High school diploma
• 7 years of high-level management experience

Required Knowledge, Skills and Abilities

• Ability to manage the overall operations of multiple stores independently
• Knowledge of retail or restaurant industry operations
• Organization and planning skills
• Strong operational skills in a customer-service environment
• Supervisory skills
• Team-building and leadership training skills
• Ability to maintain communication with corporate office
• Ability to handle confidential and sensitive information
• Working knowledge of business processes and system development

Preferred:

• Experience in a franchise-based restaurant brand.
• Bilingual in English and Spanish is a plus.

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Job Types: Full-time, Part-time, Contract

Pay: $65,000.00 - $70,000.00 per year

Expected hours: 40 – 65 per week

Benefits:

• Flexible schedule

Schedule:

• 10 hour shift

Ability to Commute:

• Houston, TX 77056 (Required)

Ability to Relocate:

• Houston, TX 77056: Relocate before starting work (Required)

Willingness to travel:

• 50% (Preferred)

Work Location: In person

Salary : $65,000 - $70,000