Director of Operations - LNC

Leap Brands•Raleigh, NC

12d•$150,000 - $160,000

About The Position

The Director of Operations oversees the performance and growth of a multi-unit full-service restaurant operation in North Carolina. The role drives operational excellence, develops restaurant leadership teams, improves financial performance, and ensures a consistent guest experience across locations. The Director partners with ownership and senior leadership to establish operating standards, strengthen management capabilities, and support sustainable sales growth and profitability. This hands-on leadership role combines strategic planning with operational execution. It oversees day-to-day restaurant operations, financial performance, talent development, guest experience, and operational improvements, and supports restaurant growth initiatives across the business.

Requirements

At least 5 years of progressive restaurant operations leadership experience.
Demonstrated experience overseeing multiple full-service restaurants.
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.

Nice To Haves

Previous experience as a Director of Operations, Regional Director, Regional Manager, or equivalent multi-unit leader.

Responsibilities

Oversee day-to-day operations of multiple full-service restaurants and ensure consistency in service, food quality, hospitality, and execution.
Conduct regular restaurant visits to evaluate performance, identify opportunities, and ensure adherence to company standards.
Establish operating procedures, performance expectations, and accountability measures across locations.
Partner with General Managers and restaurant leadership teams to improve efficiency and performance.
Ensure compliance with food safety regulations, health department requirements, alcohol service laws, and company policies.
Manage restaurant-level financial performance, including sales, labor costs, food costs, controllable expenses, and operating margins.
Analyze P&L statements and key performance indicators, identify trends and performance gaps, and implement corrective action plans.
Develop revenue-growth strategies 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.
Lead, coach, and develop General Managers, Assistant General Managers, and other restaurant leaders.
Build a 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.
Maintain standards for food quality, presentation, service, cleanliness, and guest satisfaction.
Monitor guest feedback, online reviews, and customer satisfaction metrics to identify improvement opportunities.
Ensure restaurant teams 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.
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.