Director of Operations

Homegrown Hospitality Group•Myrtle Beach, SC

7d•Hybrid

About The Position

The Director of Operations (DO) for our multi-concept restaurant group plays a pivotal role in overseeing multi-unit restaurant locations, driving operational excellence, and achieving financial goals. As a strategic leader, the RDO is responsible for developing and implementing systems to ensure each location within their region meets or exceeds standards in quality, guest satisfaction, employee engagement, and financial performance. This role requires a deep understanding of the hospitality industry, excellent people management skills, and a proven track record of success in multi-unit operations.

Requirements

Bachelor’s degree in Business Administration, Hospitality Management, or a related field.
4+ years of experience in restaurant management, with at least 2+ years in a multi-unit or regional management role.
Demonstrated success managing financial performance, including budgets, cost controls, and P&L management.
Proven leadership skills with a talent for motivating and developing teams.
Strong analytical and problem-solving abilities.
Excellent communication and interpersonal skills.
Ability to travel frequently within the assigned region.
Strong understanding of restaurant operations, including service, kitchen, and inventory management.

Nice To Haves

MBA or advanced degree preferred.
Experience managing a diverse portfolio of restaurant concepts preferred.

Responsibilities

Develop and execute regional operational strategies in alignment with the company's overall business goals.
Identify growth opportunities, new market expansions, and ways to optimize existing locations within the assigned region.
Create annual budgets and forecasts for all locations, in collaboration with the finance team.
Ensure high standards of food quality, guest service, cleanliness, and brand consistency across all locations.
Conduct regular audits and assessments to monitor each restaurant’s compliance with company policies and procedures.
Partner with restaurant managers to resolve any operational challenges and implement improvements.
Oversee and manage the region’s P&L to meet or exceed revenue, expense, and profit targets.
Drive cost control initiatives by managing inventory, labor, and other variable expenses.
Analyze financial reports and metrics to identify trends and areas of improvement, providing actionable insights to restaurant management teams.
Recruit, hire, train, and mentor General Managers and key restaurant leaders within the region.
Foster a positive, results-driven culture that emphasizes collaboration, accountability, and employee satisfaction.
Develop and implement programs to retain top talent and build leadership pipelines within the region.
Conduct regular performance evaluations, setting clear objectives and expectations.
Uphold brand standards and promote brand loyalty through exceptional guest experiences.
Actively monitor guest feedback across all locations, addressing concerns and ensuring a consistent guest experience.
Collaborate with the marketing team to create and implement promotions that align with brand objectives and regional needs.
Work closely with HR, finance, marketing, and culinary teams to support all operational initiatives and ensure alignment with broader company goals.
Provide insights and feedback to product development teams to continuously enhance offerings based on guest and market feedback.
Ensure all locations within the region comply with local, state, and federal health and safety regulations.
Conduct regular safety audits and ensure each location follows best practices for health and food safety.
Handle crisis management, including overseeing resolution processes for any incidents or emergencies within the region.