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Director Restaurant Operations Jobs (NOW HIRING)

3HS Operations LLC

Unit Director

Columbus, GA · On-site

Our Unit Director (Restaurant Manager or General Manager) is responsible for all aspects of the restaurant operation including Quality/Service/Cleanliness, maintaining excellent guest relationships ...

3HS Operations LLC

Unit Director

Columbus, GA · On-site

Our Unit Director (Restaurant Manager or General Manager) is responsible for all aspects of the restaurant operation including Quality/Service/Cleanliness, maintaining excellent guest relationships ...

3HS Operations LLC

Unit Director

Opelika, AL · On-site

Our Unit Director (Restaurant Manager or General Manager) is responsible for all aspects of the restaurant operation including Quality/Service/Cleanliness, maintaining excellent guest relationships ...

3HS Operations LLC

Unit Director

Columbus, GA

Our Unit Director (Restaurant Manager or General Manager) is responsible for all aspects of the restaurant operation including Quality/Service/Cleanliness, maintaining excellent guest relationships ...

3HS Operations LLC

Area Director 1

Columbus, GA

If you are an experienced Unit Director (Restaurant Manager), Assistant Unit Director (Assistant ... You will be responsible for the daily operations of your unit while ensuring compliance with ...

3HS Operations LLC

Area Director 1

Columbus, GA

If you are an experienced Unit Director (Restaurant Manager), Assistant Unit Director (Assistant ... You will be responsible for the daily operations of your unit while ensuring compliance with ...

3HS Operations LLC

Area Director 1

Opelika, AL

If you are an experienced Unit Director (Restaurant Manager), Assistant Unit Director (Assistant ... You will be responsible for the daily operations of your unit while ensuring compliance with ...

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Director Restaurant Operations information

See salary details

$34K

$107.7K

$179.5K

How much do director restaurant operations jobs pay per year?

As of Jul 28, 2026, the average yearly pay for director restaurant operations in the United States is $107,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $135,500.00 per year, depending on experience, location, and employer.

What is the 30/30/30 rule for restaurants?

The 30/30/30 rule in restaurant operations is a time management guideline suggesting that managers should spend 30 minutes on opening tasks, 30 minutes on service during peak hours, and 30 minutes on closing procedures. As a Director of Restaurant Operations, understanding and implementing this rule helps ensure smooth transitions and efficient workflow throughout the day.

What does a director of operations do in a restaurant?

A director of restaurant operations oversees the overall management of multiple restaurant locations, including staff supervision, financial performance, and customer service standards. They develop strategies to improve efficiency, ensure compliance with health and safety regulations, and implement policies to meet business goals. Strong leadership, operational expertise, and experience with budgeting and staff training are essential for this role.

What are some of the common challenges faced by a Director of Restaurant Operations, and how are they typically addressed?

A Director of Restaurant Operations often faces challenges such as maintaining consistent quality across multiple locations, managing labor costs, and adapting to shifting customer preferences. To address these, directors implement standardized operating procedures, invest in staff training, and use data analytics to monitor performance and spot trends. Regular communication with location managers and fostering a culture of accountability are also key strategies for overcoming these challenges and ensuring operational excellence.

What are the key skills and qualifications needed to thrive as a Director of Restaurant Operations, and why are they important?

To excel as a Director of Restaurant Operations, you need extensive experience in restaurant management, a strong understanding of food safety regulations, and a relevant degree in hospitality or business. Familiarity with POS systems, inventory management software, and financial analysis tools is typically required. Exceptional leadership, strategic thinking, and communication skills help you guide teams and drive operational excellence. These abilities are crucial for optimizing efficiency, ensuring compliance, and achieving profitability across multiple restaurant locations.

What is the highest paying position in a restaurant?

The highest paying position in a restaurant is typically the General Manager or Director of Restaurant Operations, who oversees overall business performance, staff management, and customer service. These roles often have the highest salaries due to their responsibilities and leadership requirements, especially in large or upscale establishments.

What does a Director of Restaurant Operations do?

A Director of Restaurant Operations oversees the daily operations and strategic direction of multiple restaurant locations within a company or franchise. Their responsibilities include managing budgets, ensuring compliance with health and safety regulations, optimizing operational efficiency, and leading teams to meet sales and profitability targets. They also work on staff training, customer satisfaction, and implementing company policies across all restaurants under their supervision. This role requires strong leadership, organizational, and communication skills, as well as substantial experience in the food service industry.

What is the difference between Director Restaurant Operations vs Restaurant General Manager?

AspectDirector Restaurant OperationsRestaurant General Manager
Primary FocusOversees multiple restaurant locations, strategic planning, and overall brand performanceManages daily operations of a single restaurant, staff, and customer service
Required CredentialsExperience in multi-unit management, leadership skills, industry knowledgeExperience in restaurant management, customer service, team leadership
Work EnvironmentCorporate offices, multi-location oversightOn-site at individual restaurant
Scope of ResponsibilityHigh-level strategic decisions, brand growth, financial performanceOperational efficiency, staff management, customer satisfaction

The main difference between a Director Restaurant Operations and a Restaurant General Manager is the scope of responsibility. The Director oversees multiple locations and focuses on strategic growth, while the General Manager manages daily operations of a single restaurant. Both roles require industry experience, but the Director's role is more strategic and broad in scope.

Is a director of operations a high position?

A director of restaurant operations is a senior leadership role responsible for overseeing multiple locations, setting strategic goals, and managing staff. It is considered a high-level position within the hospitality industry, often requiring extensive experience and leadership skills.
More about Director Restaurant Operations jobs
What cities are hiring for Director Restaurant Operations jobs? Cities with the most Director Restaurant Operations job openings:
What are the most commonly searched types of Restaurant Operations jobs? The most popular types of Restaurant Operations jobs are:
What states have the most Director Restaurant Operations jobs? States with the most job openings for Director Restaurant Operations jobs include:
Director Restaurant Operations jobs near you
Infographic showing various Director Restaurant Operations job openings in the United States as of July 2026, with employment types broken down into 1% As Needed, 84% Full Time, 12% Part Time, 1% Temporary, and 2% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

VP / Dir. Restaurant Operations (Fine Dining)

Laura Way Corporation

Houston, TX • On-site

$150K - $200K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 27 days ago

Job description

TITLE:  V.P. / Director of Restaurant Ops., Multi-Unit (Upscale)


COMPENSATION: $150-200K salary, 15-20% bonus, profit share, medical/dental insurance, retirement, etc.


LOCATIONS: 4 units in Houston, another 4 opening across Texas


RELOCATION:  $5,000-10,000 relocation allowance, based on situation


GROWTH:  Advancement into senior leadership over time, profit-sharing, etc.


SUMMARY

The V.P. / Director of Restaurant Operations, Multi-Unit is a senior leadership role responsible for overseeing operational standards, financial performance, systems, and culture across a growing portfolio of upscale restaurant concepts and managed hospitality partnerships.

The role serves as the primary operational leader, ensuring consistency in guest experience and execution while partnering closely with executive leadership to scale the organization through disciplined systems and strong multi-unit leadership.


RESPONSIBILITIES

  • Oversee operational standards across all owned and managed locations
  • Conduct regular site visits and operational audits
  • Lead and develop GMs and department heads across the portfolio
  • Drive hiring, onboarding, and training programs
  • Ensure health, safety, and regulatory compliance
  • Reinforce company culture and service standards daily
  • Act as liaison between field operations and executive leadership
  • Oversee POS, scheduling, inventory, and reservation systems
  • Lead new opening execution and operational readiness
  • Develop and maintain scalable SOPs and playbooks
  • Manage P&L performance across all units
  • Control food, labor, and controllable expenses
  • Partner on budgeting and forecasting processes
  • Support managed partner operations and relationships
  • Ensure consistent standards across all concepts
  • Resolve and escalate operational issues as needed
  • Drive guest satisfaction and service improvements


QUALIFICATIONS

  • 3+ years in multi-unit hospitality leadership experience
  • 10+ years overall hospitality experience
  • Proven experience in upscale / fine-dining restaurant environments
  • Proven success managing GMs and multi-level teams
  • Experience with new restaurant openings and scaling systems
  • Strong FOH and BOH operational knowledge
  • Experience with POS, scheduling, inventory, and reservation systems
  • Strong P&L and cost control experience
  • Ability to analyze financial performance and drive corrections
  • Strong leadership, communication, and organizational skills
  • Hands-on, field-based management style
  • Ability to maintain consistent standards across diverse concepts



EQUAL OPPORTUNITY EMPLOYER

Company Description

Laura Way Corporation is a staffing Agency, working client roles across the US, within all major industries