Director of Restaurant Operations

Trillium•Canton, MI

21d•Hybrid

About The Position

We are seeking an experienced, dynamic, and strategic Director of Restaurant Operations to lead multi-unit restaurant operations across our Fenway, Canton, and Fort Point locations. This role is responsible for driving operational excellence, upholding high hospitality and guest experience standards, and managing both Front of House (FOH) and Back of House (BOH) functions. As a senior leader, you will empower unit-level managers, optimize financial performance, and cultivate a culture of quality, safety, and accountability.

Requirements

5+ years of senior multi-unit management experience in high-volume, full-service restaurant operations.
Demonstrated success leading both FOH and BOH teams across distinct locations.
Advanced understanding of restaurant P&L, inventory controls, wage management, and operational forecasting.
Exceptional communication, coaching, and conflict-resolution skills.
Ability to travel regularly between the Fenway, Canton, and Fort Point locations.

Responsibilities

Set, monitor, and elevate hospitality and service standards across all locations to ensure consistent, exceptional guest experiences.
Oversee combined FOH and BOH operations, ensuring collaboration between culinary teams and service staff.
Standardize core operating procedures (SOPs), service flows, and guest resolution protocols across Fenway, Canton, and Fort Point.
Hold full P&L accountability for all assigned locations, driving revenue, controlling labor costs, and managing prime costs.
Partner with General Managers and Head Chefs to set operational budgets, sales targets, and cost-control strategies.
Analyze sales trends, food costs, inventory waste, and labor efficiency to maximize store-level profitability.
Recruit, mentor, and retain top-tier restaurant leadership.
Execute training, career pathing, and performance evaluation programs to build strong internal leadership pipelines.
Foster a positive, inclusive, and high-performance team culture built on mutual respect and accountability.
Ensure strict compliance with local, state, and federal health, safety, and labor regulations across all locations.
Conduct regular site audits to evaluate food quality, cleanliness, physical maintenance, and service delivery.
Manage vendor relationships, procurement contracts, and equipment maintenance protocols.