Director of Operations

A premier hospitality organization renowned for its portfolio of critically acclaimed, Michelin-starred restaurants. Our mission is to deliver extraordinary culinary experiences through a commitment to innovation, the finest ingredients, and unparalleled service. We are seeking a dynamic and visionary Director of Operations to join our executive team and uphold the standards of excellence that define our brand.

Position Overview

The Director of Operations is a crucial executive role responsible for the strategic oversight and operational execution of all restaurants within the group. This individual will serve as the bridge between the ownership's vision and the daily reality of our establishments, ensuring that the highest standards of quality, service, and profitability are met and exceeded. The ideal candidate will possess a profound understanding of the fine-dining landscape, a proven history of multi-unit management, and an unwavering commitment to operational excellence.

Core Responsibilities

1. Operational Strategy & Execution:

• Develop, implement, and refine standard operating procedures (SOPs) across all front-of-house and back-of-house departments to ensure consistency and efficiency.

• Conduct regular and rigorous site inspections to audit for quality, service, ambiance, and adherence to brand standards.

• Partner with the Culinary Director and Executive Chefs to ensure a seamless and collaborative relationship between the kitchen and service teams.

• Oversee all aspects of the guest experience, from reservation to departure, ensuring every detail is executed with precision and grace.

• Ensure strict compliance with all health, safety, and sanitation regulations across all locations.

2. Financial Management & Growth:

• Hold full P&L accountability for all venues, driving revenue growth while meticulously managing costs, including labor, COGS, and controllables.

• Lead the annual budgeting, forecasting, and financial reporting processes in collaboration with General Managers and the finance department.

• Analyze key performance indicators (KPIs) to identify areas for improvement and implement strategies to optimize financial performance without compromising quality.

• Play a key role in the strategic expansion of the group, including market analysis, concept development, and new restaurant openings.

3. Leadership & Team Development:

• Recruit, mentor, and develop a team of high-performing General Managers and senior leaders.

• Foster a positive and demanding culture of excellence, accountability, and continuous professional development.

• Establish clear performance goals, provide regular feedback, and conduct formal performance evaluations for direct reports.

• Champion comprehensive training programs to cultivate talent, ensure succession planning, and maintain the highest levels of service expertise.

4. Brand Stewardship & Vendor Relations:

• Act as a senior ambassador for the brand, embodying its values in all interactions with guests, staff, and partners.

• Handle elevated guest relations issues with professionalism, discretion, and a focus on resolution and retention.

• Collaborate with marketing and public relations teams to align operational initiatives with brand campaigns.

• Oversee key vendor relationships and negotiations to ensure the procurement of the highest quality goods and services at optimal pricing.

Qualifications & Experience

• Minimum of 8-10 years of progressive leadership experience in the hospitality industry.

• A minimum of 5 years in a multi-unit operational leadership role (e.g., Director of Operations, Regional Director) within a fine-dining, luxury hotel, or upscale restaurant group.

• Essential: Direct experience managing or overseeing restaurants with Michelin stars, James Beard Awards, or equivalent prestigious accolades.

• Demonstrated expertise in P&L management, budgeting, and driving profitability across multiple high-volume properties.

• Proven success in leading new restaurant opening projects from conception to completion.

• A sophisticated understanding of elevated food and beverage programs, refined service mechanics, and culinary operations.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is strongly preferred.

Desired Personal Attributes

• An obsessive attention to detail and an intrinsic drive for perfection.

• Exceptional leadership, communication, and interpersonal skills.

• The ability to inspire, motivate, and hold teams accountable to the highest standards.

• Strong financial acumen and a data-driven, analytical approach to problem-solving.

• A calm and composed demeanor, particularly in high-pressure situations.

• Unquestionable integrity, professionalism, and a genuine passion for the art of hospitality.

Compensation & Benefits

• Competitive executive-level salary and a significant performance-based bonus structure.

• Comprehensive health, dental, and vision insurance.

• 401(k) retirement plan with a company match.

• Generous paid time off.

• Dining privileges across the restaurant group.

• Support for continued education and professional development.