Director, Operations, Popeyes Louisiana Kitchen, Company Operations

Restaurant Brands International•New Orleans, LA

8d•Onsite

About The Position

The Director of Company Operations is responsible for overseeing the performance of District Managers and Restaurant General Managers, driving Guest satisfaction and ensuring operational excellence across multiple brands within Restaurant Brands International (RBI). This role focuses on increasing restaurant sales and profitability through strategic business decisions that encompass operations, people management, financial performance, equipment, guest experience, and facility standards. Key responsibilities include employee management, fostering a Guest-centric culture, and engaging directly with stakeholders to test, pilot, and provide feedback on various initiatives. The Director will oversee a Profit & Loss (P&L) of approximately $50 million, achieving target goals through sales growth, operational improvements, and delivery of EBITDA targets while prioritizing Guest and employee satisfaction. This position requires strong interpersonal skills to manage, coach, develop, and motivate managers and build a team dedicated to delivering exceptional Guest experiences. The Director will conduct on-site visits, analyze reports, and ensure the assigned area meets financial commitments and Guest satisfaction standards.

Requirements

Bachelor's degree in business or a related field.
Demonstrated leadership with the ability to drive specific behaviors by example.
Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook).
Knowledge of P&L management, operations management, Guest-centric culture, and leadership principles.
Ability to make prompt decisions, manage multiple priorities, and communicate effectively.
Proven track record in driving sales, enhancing operations, and building a Guest-focused culture while delivering EBITDA targets.

Responsibilities

Ensure quality control in Guest service, facilities, and operations.
Oversee cash and inventory management for accuracy.
Review labor costs and oversee restaurant scheduling.
Onboard new managers, providing training and development plans.
Set team goals on a weekly, monthly, quarterly, and annual basis for sales, operations, Guest satisfaction, and profitability.
Make hiring decisions and drive a strong Guest-centered culture.
Streamline routine processes and follow-ups across the market.
Report on sales forecasts, profitability, and budget compliance.
Conduct performance reviews with management teams.
Develop action plans to address and close gaps in key operational metrics, including speed of Guest service, food quality, friendliness, traffic, and sales.
Gather, analyze, and interpret data and metrics to evaluate performance.
Travel within the assigned region (XX Region).
Recruit and develop high-performing managers to deliver best-in-class Guest experiences.
Streamline processes to enhance profitability, Guest satisfaction, and restaurant operations.
Collaborate with Above Restaurant Leaders and Restaurant Managers to optimize sales, respond to customer feedback, and uphold food safety and operational standards.