Director of Operations - Super Duper Burgers

Back of the House, Inc • San Francisco, CA

1d

About The Position

The Director of Operations leads performance across assigned BOH Inc. restaurants, supporting full-service and fast-casual concepts. The role owns operational execution, financial results, leadership development, and the guest experience while preserving each concept’s identity, culture, and service standards. The ideal candidate is a hands-on, people-first leader who develops restaurant leaders, stays connected to daily operations, and balances strategic priorities with consistent field execution.

The Director of Operations is accountable for guest experience, people and culture, operational excellence, financial performance, compliance, and growth and openings. The role leads District Managers, Senior General Managers, and General Managers; oversees restaurant performance and readiness; partners with Home Office teams; and leads new restaurant openings and stabilization.

Requirements

• Progressive restaurant operations leadership experience, including responsibility for multiple locations and developing restaurant or district leaders.
• Strong understanding of full-service and fast-casual operations and ability to adapt leadership and operating practices to different concepts.
• Proven ability to interpret P&Ls, build action plans, manage costs, and improve restaurant financial performance.
• Experience recruiting, coaching, and developing leaders and building a sustainable leadership pipeline.
• Experience coordinating new restaurant openings, training programs, and operational rollouts across multiple teams.
• Working knowledge of food safety, workplace safety, labor compliance, inventory management, and restaurant operating systems.
• Strong communication, organization, problem-solving, and follow-through, with a consistent presence in the field.
• Maintain applicable food safety certification.
• Maintain Responsible Beverage Service (ABC) certification.
• Complete required Manager Harassment Prevention Training.

Responsibilities

• Deliver consistent hospitality, food and beverage quality, and service standards aligned with each concept.
• Build engaged teams and a strong leadership pipeline through recruiting, coaching, training, retention, and succession planning.
• Maintain effective operating systems, restaurant readiness, cleanliness, and consistent front-of-house and kitchen execution.
• Drive sales growth, profitability, accurate forecasting, and disciplined management of labor, product costs, and controllable expenses.
• Uphold company policies and applicable food safety, health, workplace safety, labor, and alcohol service requirements.
• Lead operational readiness, staffing, training, and stabilization for new restaurants and company initiatives.
• Lead District Managers, Senior General Managers, and General Managers with clear goals, defined ownership, regular coaching, and timely follow-up.
• Conduct restaurant visits, operational walks, and audits; establish corrective action plans and verify sustained improvement.
• Ensure opening and closing procedures, manager walkthroughs, prep and sidework checklists, cash controls, and safety logs are completed and used effectively.
• Adapt operating practices to each concept, including reservations, seating flow, table service, bar operations, counter service, takeout, and delivery, as applicable.
• Review P&Ls and weekly and period results with field leaders; address trends in sales, labor, food and beverage costs, waste, inventory variances, and controllable expenses.
• Guide forecasting, staffing, and scheduling based on sales trends, seasonality, service demands, and restaurant needs.
• Partner with Finance on budgets, period-end reconciliation, invoice processing, cash controls, and bonus reporting.
• Partner with Recruiting, HR, Training, and Culinary leadership on staffing, candidate interviews, onboarding, employee engagement, and succession planning.
• Oversee Manager in Training progress, training checklists, evaluations, and readiness assessments, and ensure leaders develop future managers across service and kitchen teams.
• Lead and support leadership meetings focused on communication, culture, business performance, and accountability.
• Partner with Culinary and restaurant leaders on recipe execution, portioning, preparation, presentation, beverage service, purchasing practices, and waste reduction.
• Oversee menu changes, products, equipment updates, and operating initiatives; confirm team training, POS configuration, purchasing guides, and procedures are ready before launch.
• Monitor service times, order accuracy, guest feedback, online reviews, and audit results; coach guest recovery and address recurring issues through training and system improvements.
• Ensure facilities and equipment are maintained, repair lists are current, and maintenance needs are prioritized and resolved with appropriate partners.
• Partner with HR on workplace concerns, safety training, required certifications, inspections, and Injury and Illness Prevention Program activities; ensure incidents are documented, escalated, and addressed promptly.
• Connect restaurant operations with the Home Office and coordinate priorities and resources with Culinary, HR, Recruiting, Training, Finance, Marketing, IT, and Facilities and Construction.
• Lead new restaurant readiness from site turnover through the first 90 days, coordinating opening milestones, vendor setup, supplies, signage, systems, hiring, staffing, and training.
• Lead pre-opening meetings, service rehearsals, and daily huddles; establish management ownership and confirm operational systems are in place before opening.
• Maintain an active presence during opening and stabilization, monitor food quality, service, team morale, and financial performance, support community outreach, and refine opening checklists using lessons learned.
• Maintain applicable food safety certification, Responsible Beverage Service (ABC) certification, and required Manager Harassment Prevention Training.

Benefits

• Competitive salary/pay aligned with role and experience.
• 401(k) GO Retirement Savings Plan.
• 100% coverage of health insurance and dental for this position.
• Dining privileges at 9 of San Francisco's best restaurants.
• Employee portal with access to digital pay stubs, W-2, and insurance information.
• Group gym membership rates.
• Transportation and commuter benefits.
• Paid vacation.
• Dedicated career development.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: No Education Listed