Director of Operations – Full-Service Restaurants

Location: North Carolina

Industry: Full-Service Restaurants / Hospitality

Position Overview

We are seeking an experienced Director of Operations to oversee the performance and growth of a multi-unit full-service restaurant operation in North Carolina. This individual will be responsible for driving operational excellence, developing restaurant leadership teams, improving financial performance, and ensuring a consistent guest experience across all locations.

The ideal candidate has a strong background in full-service dining, proven multi-unit leadership experience, and the ability to balance strategic planning with hands-on operational execution. This leader will partner with ownership and senior leadership to establish operational standards, strengthen management capabilities, and drive sustainable sales growth and profitability.

Key Responsibilities

Multi-Unit Restaurant Operations

• Oversee the day-to-day operations of multiple full-service restaurants, ensuring consistency in service, food quality, hospitality, and overall execution.
• Conduct regular restaurant visits to evaluate performance, identify operational opportunities, and ensure adherence to company standards.
• Establish clear operating procedures, performance expectations, and accountability measures across all locations.
• Partner with General Managers and restaurant leadership teams to improve operational efficiency and overall restaurant performance.
• Ensure compliance with food safety regulations, health department requirements, alcohol service laws, and company policies.

Financial Performance & Profitability

• Maintain responsibility for restaurant-level financial performance, including sales, labor costs, food costs, controllable expenses, and operating margins.
• Analyze P&L statements and key performance indicators to identify trends, address performance gaps, and implement corrective action plans.
• Develop strategies to increase revenue through local marketing, guest engagement, menu execution, service improvements, and operational initiatives.
• Optimize labor scheduling, inventory management, purchasing, and cost controls while maintaining service quality.
• Collaborate with ownership and finance leadership on annual budgets, financial forecasts, and business planning.

Leadership & Talent Development

• Lead, coach, and develop General Managers, Assistant General Managers, and other restaurant leaders.
• Establish a strong leadership culture focused on accountability, employee engagement, hospitality, and operational excellence.
• Identify high-potential employees and support succession planning, internal promotions, and leadership development.
• Partner with HR and recruiting teams to attract, retain, and develop high-performing restaurant talent.
• Address performance issues and ensure consistent execution of company policies and management expectations.

Guest Experience & Restaurant Standards

• Maintain high standards for food quality, presentation, service, cleanliness, and overall guest satisfaction.
• Monitor guest feedback, online reviews, and customer satisfaction metrics to identify areas for improvement.
• Ensure restaurant teams consistently deliver a welcoming, high-quality dining experience.
• Partner with culinary leadership to improve menu execution, kitchen efficiency, food consistency, and presentation standards.
• Resolve escalated guest concerns and implement processes to prevent recurring service issues.

Strategic Growth & Operational Improvement

• Partner with ownership and senior leadership to develop and execute strategies for restaurant growth and profitability.
• Identify opportunities to improve systems, processes, labor productivity, and restaurant-level performance.
• Support new restaurant openings, leadership transitions, menu rollouts, and operational initiatives.
• Evaluate staffing models, vendor relationships, purchasing practices, and operating procedures to improve efficiency.
• Provide regular performance updates, recommendations, and business insights to senior leadership.

Qualifications

• 5+ years of progressive restaurant operations leadership experience.
• Demonstrated experience overseeing multiple full-service restaurants.
• Previous experience as a Director of Operations, Regional Director, Regional Manager, or equivalent multi-unit leader preferred.
• Strong understanding of restaurant P&L management, budgeting, forecasting, labor optimization, and food cost controls.
• Experience leading and developing General Managers and restaurant management teams.
• Strong knowledge of front-of-house operations, back-of-house execution, culinary standards, and hospitality.
• Proven ability to improve restaurant sales, profitability, guest satisfaction, and employee retention.
• Excellent leadership, communication, analytical, and problem-solving skills.
• Ability to travel regularly between restaurant locations throughout North Carolina.

Ideal Candidate Profile

• A hands-on operator who understands both front-of-house hospitality and back-of-house execution.
• A strong financial leader who can identify opportunities to improve margins without sacrificing the guest experience.
• An effective coach who builds accountable, high-performing restaurant management teams.
• A strategic thinker who can translate business goals into actionable restaurant-level initiatives.
• A hospitality-driven leader who takes ownership of operational results and team development.