Restaurant Franchise Director Of Operations Hiring

Software Hiring Website•Baton Rouge, LA

About The Position

one of the largest licensed franchise partner of Sonny’s BBQ , proudly operating 30 restaurant locations across multiple states. Our mission is simple: create unforgettable guest experiences through exceptional service, operational excellence, and strong community support. Position Overview The Director of Operations is a senior leadership role responsible for managing and developing a team of Area Directors who oversee 4 markets generating approximately $11M in EBITDA . This position ensures operational consistency, drives financial performance, and builds strong, high-performing teams. The Director of Operations works closely with the executive leadership team to set standards, streamline operations, and maintain brand integrity across all restaurants.

Requirements

Strong alignment with company mission, vision, and values.
In-depth knowledge of restaurant operations, franchise standards, and hospitality leadership best practices .
Annual budget development and oversight of detailed restaurant P&L performance.
Ability to design and execute competitive sales and marketing strategies .
Experience implementing structured market audits and operational compliance visits.
Skilled at selecting, training, and developing General Managers and Area Directors , ensuring stability and succession planning.
Proven ability to reduce turnover and build pipelines of high-potential leaders.
Commitment to safety, compliance, and maintaining a healthy workplace for both guests and employees.
7+ years of multi-unit restaurant operations leadership .
Strong financial acumen with proven results in budgeting, cost control, and ROI analysis .
Ability to solve complex business challenges with data-driven solutions.
Proficiency in Microsoft Office Suite.
Experience with restaurant technology platforms (POS, scheduling, HR systems).
Strong computer literacy, including spreadsheets, reporting, and data analysis tools.
Exceptional communication and interpersonal skills ; able to lead cross-functional teams and present at the executive level.
Skilled in project management , including task execution, milestone tracking, and process documentation.
Ability to manage multiple priorities, deadlines, and initiatives simultaneously.
Dedicated to delivering superior guest service through team leadership and operational excellence.
Flexible “ Whatever It Takes (W.I.T.) ” approach to leadership.
Ability to travel regularly within assigned regions to oversee and support multi-unit operations.

Responsibilities

Oversee day-to-day restaurant operations across multiple markets in partnership with Area Directors.
Lead financial performance, ensuring sales growth, profitability, and EBITDA targets are met or exceeded.
Provide hands-on leadership training, coaching, and development to Area Directors and restaurant management teams.
Establish and enforce operational standards, guest service excellence, and brand consistency .
Conduct strategic business reviews and align market-level objectives with overall company goals.
Build a culture of accountability, positivity, and continuous improvement across all restaurants.
Develop and execute market visits, spending ~75% of time in restaurants ensuring compliance, standards, and performance.
Collaborate with executive leadership and marketing teams on sales strategies and competitive positioning .
Maintain strong employee relations, addressing HR and compliance issues quickly and effectively.