Director of Operations 1

Eatn Park Hospitality Group•New Wilmington, PA

21h•Onsite

About The Position

Director of Operations 1 - Parkhurst Dining Are you looking for a values-driven environment with opportunities to learn and grow? Do you want to join a fun, supportive team where you can build lifelong relationships? At Parkhurst Dining, a brand of Eat’n Park Hospitality Group, we’ve been creating smiles since 1949—one guest, one meal, and one team member at a time. Now we’re searching for a Director of Operations to join our team! Eat'n Park Hospitality Group represents a diverse family of brands that span more than a dozen states across more than 150 locations and with nearly 10,000 team members. We are a family-owned and operated company with deep roots that inspire our future. Our enduring commitment to our Core Values and our shared purpose, “to Create a Smile,” guide and fuel our growth as a group and as individuals. As a part of the management team, the Director of Operations works under the direction of the General Manager at a unit with $3.51-7M in managed volume to plan, organize, direct, and lead a specific area or cost center within the client location. This position assumes responsibility for some or all of the following: budget compliance, sanitation, safety, health regulation compliance, food preparation, service of food, and staffing training and development; follows all systems and established procedures. The Director of Operations interacts with staff, customers, guests, and other facility department personnel. This individual coaches direct reports and/or ensures that hourly team members perform competently in their roles and achieve department goals.

Requirements

10+ years of professional experience
7+ years in food service management at an assistant director level or higher
Degree in Culinary, Hospitality Management, Business, or related field preferred.

Responsibilities

Lead your area to deliver exceptional guest experiences, ensuring every meal, interaction, and service meets Parkhurst standards.
Lead and support managers and staff in a collaborative, inclusive environment that encourages engagement and professional growth.
Take ownership of operations, including staffing, budgeting, and performance monitoring, to ensure efficiency and excellence.
Build meaningful relationships with clients, guests, and team members, fostering trust, engagement, and satisfaction.
Grow professionally by leading operational excellence, team development, and strategic initiatives within your area.
Manage a specific area or cost center, ensuring quality, service, sanitation, safety, and regulatory compliance.
Monitor budgets, track costs, control waste and overproduction, and support revenue enhancement initiatives.
Coach, train, and supervise managers and hourly team members to achieve department goals.
Focus on guest satisfaction, developing rapport with clients, and modeling hospitality excellence.