Director of Operations, West Coast

THINK FOOD GROUP LLC•Las Vegas, NV

13h•Onsite

About The Position

The Director of Operations, West Coast is a senior multi-unit leader responsible for the operational, financial, and cultural performance of José Andrés Group restaurants throughout the assigned Western region. Based in Las Vegas, the role provides direct leadership and support to General Managers and restaurant leadership teams, ensuring exceptional hospitality, strong financial results, and operational excellence across multiple restaurant concepts. The Director partners with executive leadership and teams including Culinary, Beverage, Finance, People & Culture, Marketing, Talent Acquisition, Events, and Facilities to strengthen performance, grow revenue, develop talent, and support the organization’s continued success. The role combines regional strategy and financial oversight with hands-on restaurant engagement, including coaching senior leaders, reviewing performance, working with hotel and property partners, and maintaining a visible presence during service. This position requires a highly experienced, financially sophisticated, and people-focused hospitality leader with a record of leading high-volume, luxury, and chef-driven restaurant operations; developing General Managers; managing complex P&Ls; and improving profitability, guest satisfaction, and employee engagement. The position is based in Las Vegas, Nevada, and requires regular travel throughout the Western region, including visits during evenings, weekends, and holidays as business needs dictate.

Requirements

10 or more years of progressive restaurant or hospitality leadership experience, including significant senior operational responsibility.
Experience as a Director of Operations, Regional Director of Operations, Regional Vice President, Multi-Unit General Manager, or comparable senior hospitality leader.
Proven experience overseeing multiple high-volume, upscale, fine dining, luxury hotel, or chef-driven restaurant operations across multiple markets or geographic locations.
Strong financial acumen, including complex P&L management, budgeting, forecasting, labor management, cost of goods sold, and profitability.
Demonstrated success improving revenue, operating margins, and financial performance.
Proven ability to recruit, coach, and develop General Managers and senior leadership teams.
Strong understanding of luxury hospitality, elevated service standards, high-volume restaurant operations, financial reporting, labor management, and operational systems.
Strong strategic planning, analytical, and problem-solving abilities.
Exceptional leadership, communication, and relationship-building skills, with the ability to influence and collaborate across departments and leadership levels.
Highly organized and self-directed, able to manage competing priorities across several locations and balance strategic leadership with hands-on operational engagement.
Positive, collaborative, accountable, and people-focused leadership style.
Must be based in or willing to relocate to Las Vegas, Nevada.
Able and willing to travel regularly throughout the assigned Western region, including occasional evenings, weekends, holidays, and peak business periods.
Able to stand and walk for extended periods during restaurant visits and operational evaluations and work in fast-paced, high-volume restaurant environments.

Nice To Haves

Five or more years of multi-unit or regional restaurant leadership experience.
Experience working with hotel ownership, property partners, and other external stakeholders.
Experience supporting new restaurant openings and operational transitions.
Bachelor’s degree in Hospitality, Business Administration, or a related field; equivalent senior leadership experience will also be considered.

Responsibilities

Provide strategic and operational leadership for assigned José Andrés Group restaurants throughout the Western region.
Oversee multiple restaurant concepts, maintaining consistency in hospitality, operating standards, and financial results while preserving each concept’s distinct identity and culinary vision.
Set regional priorities aligned with company objectives and partner with General Managers and restaurant leadership teams to execute operational strategies.
Maintain a regular, visible presence in restaurants; conduct operational visits, service observations, and performance evaluations.
Identify operational challenges and implement sustainable solutions; support new initiatives, restaurant transitions, and operational improvements.
Serve as a connection between restaurant leadership teams and executive leadership, communicating regional performance, challenges, and opportunities.
Assume accountability for assigned restaurants’ financial performance and drive revenue growth, profitability, and operational efficiency.
Partner with Finance and senior leadership on budgets, forecasts, business plans, capital planning, and cost-control initiatives.
Review financial results and P&Ls; monitor revenue, EBITDA, labor, food and beverage costs, expenses, guest counts, average check, inventory, and waste.
Work with General Managers on financial action plans and ensure restaurants meet budget and profitability targets.
Lead, coach, mentor, and develop General Managers and senior restaurant leaders; establish performance expectations and accountability.
Conduct regular one-on-one meetings, performance reviews, and development conversations; build leadership pipelines and succession plans.
Partner with People & Culture and Talent Acquisition on key leadership recruitment, selection, onboarding, and development.
Guide leaders on employee relations, performance management, and organizational challenges, and promote an inclusive, collaborative, high-performance culture.
Champion exceptional hospitality and guest experiences; review guest feedback, online reputation, and service performance, and address recurring challenges.
Support guest recovery and relationship-building, including personalized experiences for VIPs, regular guests, hotel guests, and special occasions.
Partner with Culinary and Beverage leadership to align operations with each restaurant’s culinary vision and implement menus, seasonal offerings, and beverage initiatives.
Collaborate on food and beverage cost management, inventory, purchasing, product quality, consistency, efficiency, and profitability.
Strengthen communication between Front of House and Back of House leaders and ensure operational teams have the knowledge and resources to deliver the intended guest experience.
Oversee regional labor strategies, staffing models, labor productivity, overtime, scheduling, management coverage, and seasonal workforce planning.
Partner on workforce planning, recruitment, employee engagement, retention, and internal advancement while maintaining appropriate staffing and hospitality standards.
Promote compliance with labor laws and company policies and improve workforce efficiency and organizational structure.
Develop and execute regional strategies; identify revenue growth and operational improvement opportunities and evaluate market trends and competitive positioning.
Support new restaurant openings, operational transitions, concept launches, marketing and sales initiatives, private dining, events, partnerships, and other business opportunities.
Lead regional projects and develop scalable processes and best practices.
Build relationships with hotel ownership, property management, landlords, hotel General Managers, and other business partners; represent José Andrés Group in assigned markets.
Collaborate with property partners on operational priorities, shared initiatives, guest experience, and applicable hotel or property standards; address concerns proactively.
Ensure restaurants maintain cleanliness, safety, sanitation, and regulatory compliance, including food safety, alcohol service, employment, and operational requirements.
Maintain inspection readiness and appropriate cash-handling, inventory, purchasing, financial-control, and standard operating procedures.
Partner with Facilities and restaurant leadership on maintenance, repairs, and capital needs; support incident response, risk management, and corrective action.
Participate in leadership meetings, present financial results and operational updates, support company-wide initiatives, and collaborate with other regional operations leaders.

Benefits

Competitive executive-level base salary.
Performance-based bonus eligibility.
Comprehensive medical, dental, and vision benefits.
Retirement savings opportunities.
Paid time off.
Employee dining and partner discounts.
Executive leadership development and professional growth opportunities.
Career advancement opportunities throughout José Andrés Group.
Opportunity to oversee a diverse portfolio of acclaimed restaurant concepts and develop high-performing restaurant leaders across multiple markets.
Dynamic, innovative, and collaborative hospitality environment.
Opportunity to contribute directly to José Andrés Group’s continued growth and operational success.