Chick -fil -A Director of Operations (Front of House)

Cooper Connect•Florissant, MO

4d•Onsite

About The Position

Chick-fil-A Florissant is seeking a strategic and hands-on Senior Operations Director - Front of House to join their team. This leader will serve as a key partner to the General Manager, owning Front of House operations, labor performance, guest experience, and operational execution. This role requires a leader who can analyze data, identify business trends, make informed decisions, and translate them into action on the floor. The ideal candidate will bring high-level ownership, strong relationship-building skills, and the ability to lead through ambiguity while helping build a scalable restaurant operation. This position is ideal for a leader who is eager to grow, confident in a fast-paced environment, and excited to drive the business forward through strategic thinking and hands-on leadership.

Requirements

3-5 years of leadership experience in restaurant, hospitality, operations, retail, or another fast-paced team environment
Experience leading teams, departments, or high-volume operations
Strong ability to interpret data and turn it into practical action
Proven ability to lead through others and develop leaders
Strong relationship-building and partnership skills
Comfortable stepping into ambiguity and building systems in a growing business
Hands-on leader willing to get in the operation and lead from the floor
Strong communication, coaching, and accountability skills

Nice To Haves

Chick-fil-A or high-volume restaurant experience preferred
Passion for Chick-fil-A’s values, hospitality, excellence, and people development

Responsibilities

Owning Front of House operations with a focus on speed, accuracy, hospitality, and team execution
Partnering closely with the General Manager to support business performance and restaurant growth
Analyzing restaurant data and turning insights into clear operational decisions
Owning key areas of the business such as labor, throughput, guest experience, productivity, and operational systems
Using FCR-related metrics, labor performance, food cost impact, and guest feedback to identify opportunities for improvement
Making real-time operational adjustments based on projections, capacity planning, staffing, and business needs
Building high-performance teams by coaching leaders and developing accountability systems
Partnering with the Training Director to solve performance gaps through targeted training and follow-up
Leading Front of House leaders and Team Members through ambiguity, change, and growth
Building strong relationships across the leadership team and creating buy-in around operational priorities
Maintaining a work environment that ensures food safety, team safety, cleanliness, and operational excellence
Helping build scalable systems so the restaurant is not dependent on one person for execution