Operations Director

About the role

The Operations Director is the operational owner of assigned hospitality brands, responsible for their end-to-end performance so that each brand meets its commercial, operational, people and guest experience objectives. The role leads the Area Management and restaurant teams, drives growth and new openings, and ensures consistent operational standards across the network.

Key responsibilities

• Take full operational ownership of assigned brands, set priorities and operating rhythms, and act as the main point of accountability for brand performance.
• Own brand and restaurant sales, profitability, labor, food cost and controllable expenses; work with Finance on budgets, forecasts and targets.
• Ensure restaurants meet operational, food, service, cleanliness and brand standards, and resolve issues quickly.
• Monitor guest feedback, complaints and ratings, and drive corrective actions on recurring experience gaps.
• Lead Senior Area Managers, Area Managers and restaurant leaders, set KPIs, run performance reviews and coach the team.
• Own manpower planning, turnover and retention, and partner with HR and L&D on recruitment, selection and training.
• Lead operational readiness for new openings, coordinate with Projects, Design, Culinary, Marketing, Supply Chain, IT and Finance, and lead post-opening stabilization.
• Represent Operations in brand discussions, give operational input to menus, campaigns, pricing and design, and assess the feasibility of brand initiatives.
• Ensure brand SOPs, recipes and policies are followed, partner with QA/QC on food safety and compliance, and review audits.
• Review sales, profitability, food cost, labor, guest experience and operational KPIs, and report performance, risks and action plans to senior management.

Required profile

• Bachelor's degree in Hospitality, Business Administration or a related field preferred.
• Significant experience in multi-unit restaurant operations with senior operational leadership responsibility.
• Proven ability to manage a brand or large restaurant portfolio through Area Management teams.
• Minimum 18-20 years of industry experience.
• Experience with new restaurant openings and rapidly growing F&B brands.

Required skills

• Strong commercial understanding of restaurant P&Ls, sales, food cost, labor and profitability.
• Leadership, analytical, communication and cross-functional management capabilities.
• Ability to balance brand thinking with strong operational and commercial execution.