Director of Operations

The Director of Operations is the visionary leader of the restaurant’s performance and execution. This position is responsible for establishing a culture of excellence across all functional areas, including Food Safety, Quality, Throughput, and Cleanliness. This position oversees the entire technical operation of the restaurant, ensuring that every leader and Team Member is aligned with the Restaurant's established systems. The Director of Operations is responsible for the professional growth of the Operation Coordinators and the holistic development of the Team Members, transforming effort into a disciplined, high-performing unit. You will build and sustain a high-caliber operational program through elite leadership mentorship, innovative system strategies, and the relentless pursuit of execution and guest experience.

Some key responsibilities are, but are not limited to:

1. Leadership & Professional Development

• Mentorship of Coordinators: Act as the primary developer for the Operation Coordinators. This position ensures that each Coordinator understands the high-level vision for restaurant performance and is equipped to lead their respective units and Position Coaches.
• Unified Operational Philosophy: Establish a consistent operational language and standard. This position ensures that all Coordinators and Position Coaches are teaching techniques and standards (Food Safety, Speed of Service, Quality) that are cohesive and brand-aligned.
• Leadership Growth: Conduct regular leadership review sessions to analyze operational metrics, discuss management strategies, and ensure the leadership staff is staying ahead of operational bottlenecks.

2. Operational Strategy & Preparation

• Training Infrastructure: Design and oversee high-intensity, systemized training and shift-preparation schedules. This position ensures that every moment on the floor is intentional to maximize efficiency, ensuring the team is prepared for high-volume periods before they begin.
• Situational Management: Develop and implement strategies for complex operational scenarios (e.g., managing high-capacity Drive-Thru volume, handling equipment failure, or peak-period transitions).
• Operational Systems: Oversee the creation and evolution of the restaurant's Standard Operating Procedures. This position ensures that systems for Inventory, Facilities & Equipment maintenance, and Cleanliness are adaptable, teachable, and put Team Members in the best possible position to succeed.

3. High-Volume Execution & Management

• Peak Hour Decision Making: Serve as the final authority on all critical decisions during peak hours, including labor adjustments, position pivoting, and bottleneck management.
• Real-Time Adjustments: Lead the staff in identifying operational trends and implementing immediate tactical adjustments during the shift to maintain a competitive advantage in speed and quality.
• Professional Composure: Maintain a calm, focused, and professional demeanor under high-pressure conditions, serving as the steadying force for the entire team.

4. Performance Standards & Team Growth

• Fundamental Excellence: Establish the standard for individual Team Member fundamentals. This position ensures that every person is consistently coached on the basics (Food Safety, Core 4, Cleanliness) to prevent technical breakdown during high-volume periods.
• Accountability & Discipline: Build systems that develop the resilience of the team. This position is responsible for the team's discipline, ensuring that errors (order inaccuracies, safety violations) are minimized through rigorous accountability and coaching.