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.